Fig & Dark Chocolate Scones {Gluten Free & Paleo}

Adapted from The Gluten-Free Almond Flour Cookbook by, Elana Amsterdam.


  • 2 1/2 cups almond meal
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/3 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 2 eggs, whisked
  • 5 figs, stems removed and diced
  • 1/2 cup coarsely chopped dark chocolate


  1. Preheat your oven to 350 degrees.
  2. Line your baking sheet with parchment paper and set aside.
  3. In a large bowl mix all of your dry ingredients together.
  4. In a separate bowl mix together your coconut oil, maple syrup and eggs until they are all combined.
  5. Add your wet ingredients into your dry ingredients and stir until well combined and there are no longer any pockets of dry ingredients.
  6. Add in your chopped up figs and your dark chocolate.
  7. Fold the mixture gently until the figs and the chocolate are distributed evenly throughout.
  8. Spoon out your mixture onto your parchment lined baking sheet into 12 even portions.
  9. Bake for 13-17 minutes, or until they are golden brown and a toothpick inserted into the center of your scone comes out clean.
  10. Allow to cool for fifteen minutes or so on the baking sheet.
  11. Serve and enjoy!


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