Fig & Dark Chocolate Scones {Gluten Free & Paleo}
Adapted from The Gluten-Free Almond Flour Cookbook by, Elana Amsterdam.
Ingredients
- 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
Instructions
- Preheat your oven to 350 degrees.
- Line your baking sheet with parchment paper and set aside.
- In a large bowl mix all of your dry ingredients together.
- In a separate bowl mix together your coconut oil, maple syrup and eggs until they are all combined.
- Add your wet ingredients into your dry ingredients and stir until well combined and there are no longer any pockets of dry ingredients.
- Add in your chopped up figs and your dark chocolate.
- Fold the mixture gently until the figs and the chocolate are distributed evenly throughout.
- Spoon out your mixture onto your parchment lined baking sheet into 12 even portions.
- Bake for 13-17 minutes, or until they are golden brown and a toothpick inserted into the center of your scone comes out clean.
- Allow to cool for fifteen minutes or so on the baking sheet.
- Serve and enjoy!
