Gluten-Free Coconut, Chocolate Chunk Scones
Servings: 16
Preparation Time: 15 minutes
Ingredients:
- 2 1/2 cups almond meal*
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup sugar
- 2 eggs, (large)
- 1/3 cup coconut oil (melted)
- 1/3 cup shredded coconut (toasted)
- 1/2 cup chopped pecans
- 1 cup dark chocolate chips or chunks
Directions:
Preheat oven to 350 degrees F.
Line a large baking sheet with parchment paper.
In a large bowl, combine almond meal, salt, and baking soda. Whisk together sugar, eggs, and coconut oil in a smaller bowl.
Stir the wet ingredients into the dry ingredients until well combined. Then, fold in remaining ingredients.
Drop the batter in scant 1/4 cup portions onto the baking sheet. Brush the tops with cream or egg wash, if desired.
Bake 14–17 minutes until golden brown or toothpick inserted in the center of a scone comes out clean. Cool for 20–30 minutes before serving.
Enjoy!
Recipe and photo submitted by Carol, Libertyville, IL.
*To make your own almond meal, grind almonds just until a moist meal consistency is reached. Be careful not to over blend.
