What I like about this recipe:
1) You only need almond flour! After two years of gluten-free baking, I've come to resent recipes that call for a flour blend like my chocolate chip cookies (who has time for that?!). I am learning to truly appreciate the more simple recipes, the ones that take less than 10 minutes to prepare, and especially the ones that use ingredients that I usually have around my kitchen.
2) They are not DRY scones like what you would get when you purchase a scone from Panera or a coffee shop. These are the texture that I always imagine scones to be when I see them in a food display case-- crisp on the outside, soft and moist on the inside.
3) I just had the brilliant idea that had I added a touch of mint extract, these could've become mint-chocolate scones!
Ingredients
- 1 1/2 cups of almond flour (I bought mine at Natural Grocers/Vitamin Cottage)
- 3 tbs sugar
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 tbs cocoa powder (I used Hershey's Special Dark Cocoa Powder)
- 1 egg
- 3 tbs melted butter
- 1 tsp vanilla
- about 1/4 cup dark chocolate chips (more or less to your preference)
Directions
- Preheat oven to 350 degrees
- Combine almond flour, sugar, baking powder, salt and cocoa powder in a bowl
- Mix the egg, melted butter, and vanilla into your dry ingredients
- Fold in your chocolate chips
- Place dough on a flat surface and flatten to about 1 1/2 inch thick (I just put down aluminum foil and flattened it with my hand, but if you want to get fancy I supposed you could use a rolling pin. The dough is pretty sticky, though.)
- Cut into wedges and place on a cookie sheet (I used an ungreased baking stone)
- Bake for 20 minutes until the outside feels nice and firm to the touch.
- Cool them on a wire cooling rack for a bit and then enjoy the chocolatey deliciousness!
I also sprinkled a little sugar on top of them before baking them but this is totally optional. This recipe makes 4 scones.
