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*Note, I add2 dallops of Sour Cream.
Chocolate Chip Scones Sweetness: medium
Prep: 20 minutes or less Cooking: 12 to 17 minutes Yield: 16 scones
In college, I used to pretend chocolate chip scones were a breakfast food instead of a dessert, devouring one nearly every morning. Using agave nectar to lower the glycemic index of this scone makes my unique categorization less of a stretch. Rich in antioxidants and low in sugar, organic dark chocolate makes these decadent-looking scones a healthy indulgence.
2 1/2 cups blanched almond flour (I used Nuts On Line brand for this batch)
1/2 teaspoon sea salt (I used Redmond Real Salt)
1/2 teaspoon baking soda
1/3 cup grapeseed oil (I used Tropical Traditions melted extra-virgin coconut oil)
1/4 cup agave nectar (I used honey)
2 large eggs
1 cup coarsely chopped dark chocolate (73% cacao; I used Trader Joe’s gluten-free dark chocolate)
Prep: 20 minutes or less Cooking: 12 to 17 minutes Yield: 16 scones
In college, I used to pretend chocolate chip scones were a breakfast food instead of a dessert, devouring one nearly every morning. Using agave nectar to lower the glycemic index of this scone makes my unique categorization less of a stretch. Rich in antioxidants and low in sugar, organic dark chocolate makes these decadent-looking scones a healthy indulgence.
2 1/2 cups blanched almond flour (I used Nuts On Line brand for this batch)
1/2 teaspoon sea salt (I used Redmond Real Salt)
1/2 teaspoon baking soda
1/3 cup grapeseed oil (I used Tropical Traditions melted extra-virgin coconut oil)
1/4 cup agave nectar (I used honey)
2 large eggs
1 cup coarsely chopped dark chocolate (73% cacao; I used Trader Joe’s gluten-free dark chocolate)
- Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
- 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 cups 2 inches apart, onto the prepared baking sheets.
- 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.
