Grain-Free Chocolate & Orange Scones

Serves 8 scones     adjust servings

Adapted from Running To The Kitchen

Ingredients

  • 2 cups [aflink u="http://amzn.to/1dyhVmd"]almond meal[/aflink]
  • 1 cup [aflink u="http://amzn.to/1iriZvB"]coconut flour[/aflink]
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 tsp cardamom
  • 1 tsp cinnamon
  • 1 tbs coconut oil, in it's solid state
  • 1 1/2 cups unsweetened vanilla almond milk (or other milk of choice)
  • 1/4 cup [aflink u="http://amzn.to/K3cPG6"]coconut sugar[/aflink]
  • Zest of 1 orange
  • 1/2 cup chocolate chips
  • Turbinado sugar, to top (optional)

Instructions

  1. Preheat your oven to 400 degrees. Line a baking sheet with a piece of parchment paper or a silpat
  2. Combine your almond meal, coconut flour, baking powder, salt and spices in a large mixing bowl. Mix together.
  3. Take your 1 tbs of hardened coconut oil and work it into the mixture using clean fingers. Work it into the mix until it is crumbly.
  4. Add in your coconut sugar and orange zest and mix into the crumbly mixture.
  5. Add in your almond milk and stir until it is completely combined.
  6. Finally, fold in your chocolate chips and make sure they are evenly distributed throughout the dough.
  7. Form your dough into a ball and place it onto the center of the parchement or silpat lined baking sheet.
  8. Press the dough down into a disk. It should be approximately 10-12 inches in diameter and have a 1 inch thickness.
  9. Using a knife, cut your disk into eight even slices. Sprinkle the tops of the scones with a little bit of course sugar.
  10. Bake for 18-22 minutes or until the scones have browned and become crispy on the outside and crumbly on the inside.
  11. Remove the pan from the oven and allow them to cool on the baking pan for several minutes.
  12. After the scones have cooled significantly, using a spatula or a knife, pull the segments apart from one another and serve.
  13. Enjoy!

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