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Posted: August 22, 2016
Recipe by: Julie
Source: The Gluten-Free Almond Flour Cookbook
Rich in antioxidants and low in sugar, organic dark chocolate makes these scones a healthy indulgent.
Active Time
15 minutes
Total Time
30 minutes
Yields
1 and 1/2 dozen scones

Ingredients:

  • 2 1/2 c. blanched almond flour
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking soda
  • 1/3 c. grapeseed oil
  • 1/4 c. agave nectar
  • 2 large eggs
  • 1 c. coarsely chopped dark chocolate or chocolate chips (73% cacao)

Directions:

  1. 1. Preheat the oven to 350° F. Line two large baking sheets with parchment paper.
  2. 2. In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the grapeseed oil, agave nectar, and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the chocolate. Drop the batter, in scant 1/4 c. 2 inches apart, onto the prepared baking sheets.
  3. 3. Bake for 12 to 17 minutes, until golden brown or a toothpick inserted into the center of a scone comes out clean. Let the scones cool for 30 minutes on the baking sheets, then serve.

Author's Notes:

Optional: 1/2 cup chopped nuts. With chocolate chips this recipe is dessert-like. If you want to serve the scones for breakfast, you can try substituting dried fruit in place of the chocolate. Dried cranberries with a little orange zest is a tasty option!

Images:

Chocolate Chip Scones
Chocolate Chip Scones
Chocolate Chip Scones
Chocolate Chip Scones

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Chocolate Chip Scones

Source: The Gluten-Free Almond Flour Cookbook

  • Prep
    15 minutes
  • Total Time
    30 minutes
  • Yields
    1 and 1/2 dozen scones

Description

"Rich in antioxidants and low in sugar, organic dark chocolate makes these scones a healthy indulgent."

Ingredients

  • 2 1/2 c. blanched almond flour
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking soda
  • 1/3 c. grapeseed oil
  • 1/4 c. agave nectar
  • 2 large eggs
  • 1 c. coarsely chopped dark chocolate or chocolate chips (73% cacao)

Directions

  1. 1. Preheat the oven to 350° F. Line two large baking sheets with parchment paper.
  2. 2. In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the grapeseed oil, agave nectar, and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the chocolate. Drop the batter, in scant 1/4 c. 2 inches apart, onto the prepared baking sheets.
  3. 3. Bake for 12 to 17 minutes, until golden brown or a toothpick inserted into the center of a scone comes out clean. Let the scones cool for 30 minutes on the baking sheets, then serve.

Author's Notes

Optional: 1/2 cup chopped nuts. With chocolate chips this recipe is dessert-like. If you want to serve the scones for breakfast, you can try substituting dried fruit in place of the chocolate. Dried cranberries with a little orange zest is a tasty option!

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