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