Description
These Paleo Chocolate Chip Scones are tender and moist on the inside with a crispy exterior. They are grain free, gluten free, made without heavy creamy and sweetened with maple syrup - the perfect Paleo scone!
Ingredients
Scale
Scones:
- 1 cup blanched almond flour (95g)
- 1/2 cup tapioca flour (60g)
- 1/4 cup coconut flour (26g)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup non-hydrogenated shortening
- 1 large egg
- 3 Tbsp maple syrup
- 2 Tbsp water
- 2-3 Tbsp mini chocolate chips
Glaze (optional):
Instructions
- Preheat oven to 375 degrees F.
- In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, baking soda and salt.
- Add shortening and mix until dough is a course, crumbly mixture*
- Add egg, maple syrup and water to the dough and mix until just combined - do not over mix!
- Fold in the chocolate chips.
- Roll the dough into a ball and then flatten on a parchment-lined baking sheet. Cut into 8 even pieces, then separate each piece so that they aren't touching.
- Place scones in the oven and bake at 375 degrees F for 12 minutes.
- Remove from oven, cool on the pan a few minutes, then transfer to wire cooling rack and cool to room temperature.
- Optional: drizzle with glaze once fully cooled
Notes
*I recommend mixing first with a fork, then using your hands to work the dough. The mixture will be course and crumbly, not fully combined. (See blog post photos for reference.)