Recipe: Almond Flour Chocolate Chip Scones

My 11-year old daughter found a few recipes and doctored them up to make these scones for me. They satisfy my need for a sort of bready thing as well as making my chocolate tooth happy. You could substitute dried fruit for the chocolate chips. Or try adding nuts. I also think adding just cinnamon or a chai-like mixture of spices would be tasty too. Give it a try and let me know what you think.


Almond Flour Chocolate Chip Scones


2 eggs, lightly beaten

1/4 cup + 2 tablespoons melted coconut oil

2 tablespoons raw honey

1 teaspoon lemon juice

2-1/2 cups almond flour*

1/2 teaspoon sea salt

1/2 teaspoon baking powder

1 cup dark chocolate chips

1. Preheat oven to 350.
2. Line baking sheet with parchment paper.
3. In large bowl, combine eggs, coconut oil, honey and lemon juice.
4. Then add almond flour, salt and baking powder.
5. Mix until all the ingredients are combined.
6. Drop batter onto lined baking sheet by the quarter cup.
7. Bake for 15-20 minutes or until just starting to brown. Watch that bottoms don’t burn.

Store the scones in a sealed container or bag in the refrigerator. They’re best a little warm, so reheat a touch in the microwave or toaster over before devouring.


*Note, added 7/31/11: Hey kiddies, just to be clear, when I say almond flour, I mean almond flour, NOT almond meal. You can get smaller quantities of almond flour at whole grocers (like Whole Foods or Good Earth). I order it in five pound bags from Honeyville Food Products and store it in a tightly sealed container in the fridge.