Servings: 8 large scones
Almond Flour Chocolate Chip Scones
This easy, dreamy grain-free chocolate chip scone recipe is paleo friendly and can easily be made vegan or keto. The perfect tasty breakfast for those who follow a gluten free diet or simply love baking with less processed ingredients.
Ingredients
- 2 large eggs or 2 flax eggs for vegan
- 1/2 cup avocado oil
- 1 Tbsp pure vanilla extract
- 3/4 cup pure maple syrup
- 4 cups finely ground almond flour
- 1 cup tapioca flour or arrowroot flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 cup raw pecans chopped, optional
- 2/3 cup semisweet chocolate chips or chopped chocolate bar
For the Optional Glaze:
- 1 cup powdered sugar
- 2 Tbsp water
Instructions
- Preheat the oven to 350 degrees F.
- Whisk the eggs, avocado oil, vanilla extract, and pure maple syrup in a large mixing bowl.
- In a separate mixing bowl, stir together the remaining dry ingredients. Add the dry ingredients to the mixing bowl with the wet ingredients and stir well until a sticky dough forms. Stir in the chocolate chips.
- Transfer the scone dough to a lightly-oiled scone pan or line a baking sheet with parchment paper and form drop scones using two spoons or your hands. You can make them any shape you would like if you aren't using a scone pan.
- Bake on the center rack of the oven for 18 to 22 minutes (depending on size of scones), until scones are golden-brown around the edges. If making small drop scones, bake for 14 to 18 minutes. If using a scone pan, bake 20 to 22 minutes.
- Allow scones to cool 15 minutes before using a spatula to remove them from the scone pan or baking sheet.
- If you'd like, make the optional glaze by mixing one cup of powdered sugar with 2 tablespoons of water until creamy. Drizzle the glaze over the scones and enjoy!
Notes
Nutrition facts are calculated based on 12 scones without the coconut butter topping.
Nutrition
Serving: 1of 12, Calories: 327kcal, Carbohydrates: 29g, Protein: 4g, Fat: 24g, Sugar: 14g