Ingredients
- dry ingredients
- 2 cups blanched almond flour
- ¾ teaspoon baking soda
- ¼ teaspoon fine sea salt (such as Real Salt)
- ⅓ cup mini dark chocolate chips (preferably 70%+ cacao, organic and vegan)
- wet ingredients
- 1 jumbo OR 2 small eggs, lightly beaten (you’ll need ¼ cup of lightly beaten eggs)
- ½ teaspoon good quality organic vanilla extract
- 1 tablespoon raw honey (up to 3 tablespoons for sweetness, see note)
Directions
- Preheat the oven to 350°F.
- In a large mixing bowl, blend the dry ingredients together.
- 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.
- Mix the wet ingredients into the dry ingredients with a large spoon, then mix with your hands to ensure the dough is uniform.
- Form dough into a one-inch thick disk, and cut into 8 same-size pieces, similar to how you would cut a pizza.
- Place each scone onto a parchment-lined baking sheet, and bake for 10-12 minutes, or until lightly browned on the edges.
- Cool for at least 5 minutes then serve.
- These scones can be kept in an airtight glass container in the refrigerator for up to five days.
Credit
Elizabeth Rider