Craving a delectable breakfast treat that's both nutritious and irresistibly delicious? Look no further than these Paleo Chocolate Chip Almond Flour Scones! Imagine biting into a perfectly golden, tender scone packed with rich dark chocolate chips, knowing you're enjoying a guilt-free, gluten-free delicacy that will make your taste buds dance with joy. These scones are not just a breakfast item – they're a game-changing culinary experience that proves healthy eating can be absolutely mouthwatering!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Paleo
Serves: 8 scones
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and salt. Whisk together thoroughly to eliminate any lumps and ensure even distribution of dry ingredients.
- In a separate medium bowl, whisk together the melted coconut oil, honey (or maple syrup), and eggs until well combined and slightly frothy.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon until a cohesive dough forms. Be careful not to overmix, as this can make the scones tough.
- Fold in the dark chocolate chips, distributing them evenly throughout the dough.
- Transfer the dough onto the prepared baking sheet. Shape the dough into a circular disk approximately 1-inch thick.
- Using a sharp knife, cut the disk into 8 equal triangular wedges, slightly separating them to allow even baking.
- Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Serve at room temperature. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for better mixing and a more consistent dough texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until the dough comes together. Overmixing can lead to tough, dense scones.
- Chocolate Chip Distribution: Gently fold chocolate chips into the dough to prevent them from sinking to the bottom during baking.
- Precise Cutting: When shaping your scones, use a sharp knife and make clean, decisive cuts to create even wedges.
- Cooling is Crucial: Allow scones to cool completely on a wire rack to maintain their ideal texture and prevent sogginess.
- Storage Tip: For maximum freshness, store in an airtight container and consume within 3 days at room temperature or 5 days if refrigerated.
- Customization Option: Feel free to swap dark chocolate chips with paleo-friendly alternatives like cacao nibs or chopped nuts for variety.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 7g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 40mg
