Almond Flour Scones with Chocolate Chips

It is rare when I find a recipe on the internet that I don’t want to tweak, but this delight from Elizabeth Rider didn’t have anything to fix. I followed it to the letter, even down to measuring the egg and only using 1 tablespoon of honey, and it turned out perfectly. This recipe can clearly be adapted with 1/3 of a cup of anything you like - raisins, dates, plain, cinnamon... you get the idea. You could even cut back on the honey and add herbs for a savory. 10 minutes in a 350 degree convection oven was spot on, too.

Since I didn’t have the time to make clotted cream, I served this with a lovely homemade whipped cream to which I added two dashes of cinnamon to spice things up. Spectacular combo.


Ingredients

Dry ingredients

  • 2 cups blanched almond flour

  • 3/4 teaspoon baking soda

  • 1/4 teaspoon fine sea salt (such as Real Salt)

  • 1/3 cup mini dark chocolate chips (preferably 70%+ cacao, organic and vegan)

Wet ingredients

  • 1 jumbo OR 2 small eggs, lightly beaten (you’ll need 1/4 cup of lightly beaten eggs)

  • 1/2 teaspoon good quality organic vanilla extract

  • 1 tablespoon raw honey (up to 3 tablespoons for sweetness)


Directions

  1. Preheat the oven to 350°F.

  2. In a large mixing bowl, blend the dry ingredients together.

  3. 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.

  4. Mix the wet ingredients into the dry ingredients with a large spoon, then mix with your hands to ensure the dough is uniform.

  5. Form dough into a one-inch thick disk, and cut into 8 same-size pieces, similar to how you would cut a pizza.

  6. Place each scone onto a parchment-lined baking sheet, and bake for 10-12 minutes, or until lightly browned on the edges.

  7. Cool for at least 5 minutes then serve.

  8. These scones can be kept in an airtight glass container in the refrigerator for up to five days.