Over Easter weekend I had fun trying to find a gluten-free baked treat that was low in sugar, full of chocolate, and a winner with my kids. I’m thrilled to say I DID it! This is no small feat in my home. I usually get 3 out of 4 of us that love something I bake or cook, so when everybody gave me a huge smile and thumbs up with this one, I knew I had to share with you!
I’m not much of a baker. Having to measure everything out perfectly to get things ‘just right’ and then deal with the big pile o’ dishes after makes it less than exciting to me on most days. However, give me a recipe that has only 7 ingredients and takes less than 10 minutes to whip up, and I’m IN!
The only tricky part of this recipe is making sure you get just the right amount of egg. You can use 1 Jumbo or 2 small, but if mix them up a bit and measure to 1/4 cup and you’ll be fine.
Let me know what you think about this once you’er tried it! Or, experiment with is…add blueberries and lemon, or make them into savory scones. Have fun!
ALMOND FLOUR SCONE RECIPE WITH CHOCOLATE CHIPS (GLUTEN-FREE)
Recipe adapted from Elana’s Pantry.
Prep time: 15 minutes Total time: 30 minutes
Makes 8 scones
- 2 cups blanched almond flour
- 3/4 tsp baking soda
- 1/4 tsp fine sea salt (or pink Himalayan salt)
- 1/3 cup mini dark chocolate chips (preferably 70%+ cacao, organic–I used Lily’s dark chocolate which is sweetened by Stevia and the kids had NO idea!)
- 1 jumbo OR 2 small eggs, lightly beaten (you need 1/4 cup of lightly beaten eggs)
- 1/2 tsp organic vanilla extract
- 1-2 tbsp raw honey (I used 1.5 in my recipe and it was just right, but if you like it a bit sweeter, go for 2 tbs)
Preheat the oven to 350°F. In a large mixing bowl, blend the dry ingredients together. In a small mixing bowl, mix the wet ingredients together. The wet ingredients do not have to be fully mixed, just give them a few spins together to give the mixing a head start.
Mix the wet ingredients into the dry ingredients with a large spoon, then mix with your hands to ensure the dough is uniform. Form dough into a one inch thick disk, and cut into 8 same-size pieces, similar to how you would cut a pizza.
Place each scone onto a parchment-lined baking sheet, and bake for 10-12 minutes, or until lightly browned on the edges. Cool for at least 5 minutes then serve.
Keep scones in an airtight glass container in the refrigerator for up to five days.