• Preheat the oven to 350 degrees Fahrenheit. If you’re using a scone pan, spray it liberally with cooking spray. If you’re using a cookie sheet or two, line them with parchment paper.
• Whisk the eggs, avocado oil, pure maple syrup, vanilla extract, and almond extract together in a large bowl until the wet ingredients are well combined.
• In a separate bowl, stir together the almond flour, tapioca flour, baking powder, baking soda, ground cinnamon, and sea salt until the dry ingredients are well combined.
• Pour the wet mixture into the bowl with the flour mixture and mix well until everything is combined. Stir in the pistachios and chocolate chips until they are well distributed throughout the dough.
• Follow the instructions below based on whether or not you are using a scone pan.

Baking in a Scone Pan:

• Fill the holes of the prepared scone pan ⅔ of the way up. If your scone pan holds 8 large scones, like mine, you will have extra dough and you can either make a second batch in the scone pan, or make drop scones with the rest of the dough.
• Bake on the center rack of the preheated oven for 23-25 minutes, or until the tops of the scones are golden brown.
• Allow the scones to cool completely to room temperature inside of the scone pan before releasing them from the pan.
• I have found that running a sharp knife in between the pan and each scone helps to release them from the pan and to lift them out.

Baking Drop Scones:

• If you don’t own a scone pan, no sweat. Use one or two spoons to scoop mounds of dough onto one or two parchment-lined baking sheets.
• The dough will spread substantially during the baking process, so be sure the lumps of dough are fairly small and leave plenty of room in between them to allow space to grow. If you like triangular shapes, you can shape the dough into triangles (or circles). Feel free to sprinkle some chopped pistachios on top of the dough, which results in crunchy pistachios for a lovely texture.
• Bake on the center rack of the preheated oven for 20-24 minutes, or until the edges of the scones are golden brown. The exact baking time depends on the sizes of the scones.
• Transfer scones to a serving plate for serving, and store leftovers in a sealed container.