chocolate chip

  • Chocolate Chip Scones

    Makes 16

    2 1/2 cups blanched almond flour
    1/2 teaspoon sea salt
    1/2 teaspoon baking soda
    1/3 cup grapeseed oil
    1/4 cup agave nectar
    2 large eggs
    1 cup coarsely chopped dark chocolate (73 percent cacao)

     

    1. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
    2. 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-four mixture until thoroughly combined, then fold in the chocolate.
    3. Drop the batter—in scant, 1/4 cups, 2-inches apart—onto the prepared baking sheets.
    4. 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. Serve cold or warm.

     

    Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by Elana Amsterdam, Celestial Arts, An imprint of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey