chocolate chip scones (grain free, dairy free)
Heart-Shaped Chocolate Chip Scones: A Sweet Treat for Your Loved Ones ❤️🍫
Raise your hand if you thought these were cookies at first glance! 👀😄 Don’t worry, you’re not alone. These heart-shaped chocolate chip scones are so irresistibly golden and packed with morsels of melty chocolate, they can easily be mistaken for cookies. But one bite will reveal their true identity as buttery, flaky scones—the ultimate dessert love language.
Whether you’re making them for Valentine’s Day, a cozy breakfast-in-bed, or simply because, these scones are as fun to make as they are to eat. And with their tender crumb and chocolatey goodness, they’ll have everyone asking for seconds.
Why You’ll Love These Scones
• Wholesome Ingredients: Made with almond flour, coconut flour, and tapioca starch, these are a gluten-free dream!
• Perfectly Crisp Edges: A little brush of coconut milk before baking gives these scones a delicate golden crust.
• Customizable: Keep them heart-shaped for a special occasion or cut them into traditional triangles for everyday enjoyment.
• Dairy-Free Option: Use refined coconut oil or palm oil shortening for a dairy-free version that doesn’t compromise on flavor.
Recipe Details
Ingredients:
tapioca starch
• coconut flour
• baking powder
• egg and egg yolk
• solid palm oil shortening, refined coconut oil, or butter*
• coconut or raw cane sugar
• coconut milk
•dairy-free chocolate chips
*Note: If using butter, the scones may spread a bit more.
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Chocolate chip scones (gluten free, dairy free)
Ingredients
Ingredients:
- 2/3 cup almond flour
- 3/4 cup tapioca starch
- 1/2 cup coconut flour
- 1 1/2 tsp baking powder
- 1 large egg + 1 egg yolk
- 1/2 cup solid palm oil shortening, refined coconut oil, or butter*
- 1/2 cup coconut sugar
- 4 tbsp coconut milk + 1 tbsp for brushing
- 3/4 cup dairy-free chocolate chips
- *Note: If using butter, the scones may spread a bit more.
Instructions
Prep Your Baking Sheet:
- Line a baking sheet with parchment paper and preheat your oven to 375°F.
Combine the Dry Ingredients:
- In a large bowl, whisk together almond flour, tapioca starch, coconut flour, baking powder, and coconut sugar.
Cut in the Fat:
- Add the shortening (or coconut oil/butter) to the dry ingredients, using a fork or hand mixer to break it into small pieces. The mixture should resemble coarse crumbs.
Form the Dough:
- Add the egg, egg yolk, and coconut milk to the bowl. Stir until a dough forms, then gently fold in the chocolate chips.
Shape and Chill:
- Roll the dough into a ball and place it onto a work surface dusted with tapioca starch. Flatten into a rectangle about 3/4 inch thick. Chill the dough on a plate in the freezer for 10 minutes.
Cut Into Hearts:
- Use a 3-inch heart-shaped cookie cutter to cut out the scones. Transfer each heart to the prepared baking sheet, leaving space between them to spread slightly.
Bake to Perfection:
- Brush the tops with a bit of coconut milk for crispness and bake for 20 minutes, or until the edges are lightly golden and the tops are set.
Cool and Serve:
- Let the scones cool on the baking sheet before serving. Store any leftovers in an airtight container at room temperat
