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Gluten-Free Scones (Chocolate Chip!) from The Gluten-Free Almond Flour Cookbook

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Updated December 12, 2009

Gluten-Free Scones (Chocolate Chip!) from The Gluten-Free Almond Flour Cookbook
© Elana Amsterdam
This recipe for gluten-free scones is reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by Elana Amsterdam, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA.

Elana says:

"In college, I used to pretend chocolate chip scones were a breakfast food instead of a dessert, devouring one nearly every morning. Using agave nectar to lower the glycemic index of this scone makes my unique categorization less of a stretch. Rich in antioxidants and low in sugar, organic dark chocolate makes these decadent-looking scones a healthy indulgence."

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Ingredients:

  • 2 1/2 cups blanched almond flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/3 cup grapeseed oil
  • 1/4 cup agave nectar
  • 2 large eggs
  • 1 cup coarsely chopped dark chocolate (73% cacao)

Preparation:

Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.

In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the grapeseed oil, agave nectar, and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the chocolate. Drop the batter, in scant 1/4 cups 2 inches apart, onto the prepared baking sheets.

Bake for 12 to 17 minutes, until golden brown or a toothpick inserted into the center of a scone comes out clean. Let the scones cool for 30 minutes on the baking sheets, then serve.

Makes 16 scones.

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