Chocolate Chip Almond Scones (Vegan and Gluten-Free)

Recipes
Chocolate Chip Almond Scones

Chocolate Chip Almond Scones for breakfast, anyone?

I am typically one to put lots of extra flavors in things: lemon or orange zest, dried fruits, etc. BUT, my daughter asked for “simple” scones: just chocolate chips! Well, I couldn’t resist a little almond extract to turn them from “good” to FANTASTIC.

 

Here are my tips for turning out the best scones:

 

  • Scoring before putting them in the oven makes it easier to separate them later so don’t skip this step
  • These scones are medium-sized but, if you like them higher and larger, divide the batter into two (rather than four), keeping the same diameter.  Note that your baking times may increase.
  • I make these in a large batch so I can freeze them for later!  Once they have fully cooled, store in a Tupperware container with parchment or wax paper between layers.

 

These Chocolate Chip-Almond Scones just perfect with a bit of butter and fruit preserves or my coconut whipped cream. They are equally delicious plain or with nut butter!

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Chocolate Chip Almond Scones

Chocolate Chip-Almond Scones

  • Author: Claudine Francois
  • Prep Time: 10 mins
  • Cook Time: 22 mins
  • Total Time: 32 minutes
  • Yield: 24 scones 1x
  • Category: Breakfast, Snack
  • Cuisine: American, French
  • Diet: Gluten Free
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Description

These scones are an elegant (yet easy-to-pull-together) breakfast or brunch treat!  Honestly, we love them any time of day so I hope you do, too!

Ingredients

Scale

Instructions

  1. Preheat oven to 350-degrees and line 2 baking sheets with parchment or silicone mats.
  2. In a large bowl, whisk together dry ingredients (almond flour through salt).
  3. In another large bowl, combine wet ingredients (maple syrup through extracts) and whisk until emulsified. Gradually add dry to wet and stir until fully combined. Stir in chocolate chips.
  4. Divide batter into 4 and pat into balls to place on baking sheets (2 per sheet). With damp hands, pat balls down into discs and score with a knife so that each disk makes 6 scones. No need to separate at this point.
  5. Bake for 15 minutes then pull trays out, one at a time, re-scoring and carefully separating scones just enough so that they don’t touch while baking (I pull them out with a pie server, as I find I get less breakage that way).
  6. Bake another 7-10 minutes or until just starting to get golden.
  7. Enjoy with your favorite scone-y condiments! I find these are best with Coconut Whipped Cream

Notes

Note 1: If you do not have cassava flour, replace with additional coconut flour

Note 2: You can find the link to the Coconut Whipped Cream Here

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Keto Blueberry Muffins

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