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
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