Description
Healthy paleo chocolate chip scones made with almond flour.
Ingredients
Scale
- 1 cup blanched almond flour (95g)
- 1/2 cup tapioca starch (60g)
- 1/4 cup coconut flour (26g)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup palm shortening (or butter)
- 1 large egg
- 3 Tbsp maple syrup
- 2 Tbsp water
- 2-3 Tbsp mini chocolate chips
Instructions
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, tapioca starch, coconut flour, baking soda and salt.
- Add in shortening and mix until dough has a course, crumbly texture*
- In a separate bowl, whisk together egg, maple syrup and water.
- Pour the wet mixture into the dry mixture and combine. Do not over-mix!
- Fold in the chocolate chips.
- Roll the dough into a ball and then flatten on your 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.
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.)