Prep Time: 15 minutes | Cook Time: 20 minutes | Serves: 6-8
Simple to put together and such a nice treat to pair with a cup of afternoon tea or tucked into a lunchbox. Almond flour high in protein and good fats will keep you feeling energized and satisfied.
This is a variation from my original recipe for Hazelnut Cranberry Scones from my book, “Cultivating Joy in the Kitchen” plant forward recipes and soulful nourishment.
Ingredients
- 2 cup finely ground almond flour, without skins
- 3/4 cup Organic, rolled oats
- 1/2 teaspoon natural salt, finely ground
- 1 teaspoon baking powder
- 3 Tablespoons coconut sugar or xylitol
- 2 each organic eggs, large
- 1 teaspoon vanilla extract
- 1/2 teaspoon coffee flavored extract- (optional)
- 1/3 cup Gluten free, dark mini chocolate chips
- Optional: 1 teaspoon ground cinnamon mixed with 1 Tablespoon coconut sugar
Method:
- Preheat oven to 350 degrees.
- Place almond flour, rolled oats, salt, baking powder and coconut sugar in bowl of food processor fitted with an S blade. Pulse 2-3 times to incorporate ingredients until rolled oats are roughly chopped.
- Add eggs, vanilla and coffee extract to food processor and pulse briefly to blend.
- Remove contents from food processor and add gluten free chocolate chips and incorporate into dough with hands.
- Pat dough into a ball shape, flatten with hands into a disc shape and roll into a 7-8″ round.
- Place dough round onto a baking sheet that is lined with parchment paper.
- With a sharp knife mark dough into portions by cutting 3/4 way through into 8 even pie shaped sections.
- Sprinkle tops of scones with optional cinnamon- sugar mixture.
- Bake scones for 15-25 minutes until golden brown on bottom and lightly toasted on the top.
- Remove from oven and let cool slightly before serving.
Chefs notes:
Enjoy warm, room temperature or toasted.