- 2 cups Honeyville Blanched Almond Flour, Super Fine Grind
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅓ cup (2 oz) dark chocolate chips (such as Scharffen Berger 70% dark chocolate chunks)
- 1 large egg
- 2 tablespoons xylitol (or sugar) (Why I believe xylitol is safe)
- 1 tablespoon vanilla extract
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- In a large mixing bowl, whisk together the almond flour, baking soda and salt. Use a rubber spatula to mix in the chocolate chips.
- In a small mixing bowl, whisk together the egg, xylitol and vanilla.
- Add the egg mixture to the flour mixture, mixing with a rubber spatula and then using your hands to turn the mixture into dough.
- On a cutting board, form the dough into a 1-inch-thick circle. Use a sharp knife to cut the circle into 8 triangles:
- Carefully, using a cake server, transfer each scone to the prepared baking sheet. If some of the scones lose their shape a little as you transfer them, gently reshape using your fingers.
- Bake 10-12 minutes, or until just starting to golden. Baking for too long will result in dry scones, so it’s better to slightly underbake than to overbake.
- Cool 5 minutes on the baking sheet, then transfer to a cooling rack to cool 5 more minutes before enjoying.
- Keep leftovers covered in the fridge and briefly warm them in the microwave, 10 seconds per scone.
1. Adapted from Elana’s Pantry.
2. The reason no butter is needed in these gluten free scones is that unlike wheat flour, almond flour is inherently oily. One cup of all-purpose flour has 1 gram of fat; One cup of almond flour contains 56 grams of fat.
3. If you’re opposed to xylitol, it’s fine to use sugar instead. Or use honey and bake 1 minute longer.
4. Normally, I find that Bob’s Red Mill almond flour works fine, but in this recipe, I have to agree with Elana Amsterdam – the super fine grind of Honeyville almond flour makes a difference. I tried both, and the scones made with Bob’s Red Mill almond flour had a slightly grainy mouthfeel.