You might be able to tell by now, because I have quite a few scone posts, that I LOVE scones. I think the draw for me with scones is that they’re sweet, but not too sweet, and they go perfectly with coffee. And yes, I am a coffee lover. I also happen to be a dipper. Scones dipped in coffee = completely delicious. My inspiration for these particular scones is two-fold. One- I have a crazy love of chocolate. Two- my local grocery store is remodeling and they’ve added in a ton of great new items to their natural food section, including Enjoy Life Chocolate Chips!
If you haven’t had the opportunity to try Enjoy Life Chocolate Chips, I feel bad for you. Okay I don’t really, but seriously, try them. They’re really yummy soy free, dairy free, nut free, egg free chocolate chips. So they’re definitely allergy-friendly! They’re not a perfect ingredient, but here’s the good news: I’m not going for perfect. Most of the time, better is good enough. Of course I don’t go around making delicious gluten free treats with chocolate chips all of the time, because that wouldn’t be very balanced. But when I do, I go with these little devils. If you can’t get them at your local health food store or grocery store, you can get them on Amazon. Click HERE.
This recipe is not completely allergy friendly, folks. I do use eggs in it and I also use almond flour. The almond flour could easily be swapped out for another gluten free flour option! Also, you’ll notice that these scones have a certian….golden look to them? Yup. That’s from the coconut palm sugar. Feel free to use regular old organic cane sugar if you like, but I really love the richness of coconut palm sugar, so that’s what I use! Enjoy!
- Preheat your oven to 375 degrees F.
- In a large mixing bowl, combine the almond flour, coconut flour, baking soda, baking powder and sea salt. Mix well to get all of the clumps out.
- In a separate bowl, combine the coconut palm sugar, 2 of the eggs, melted butter, vanilla and coconut milk. Whisk to combine.
- Combine the wet with the dry and mix until well incorporated.
- Stir in the chocolate chips.
- Distribute the batter onto a parchment lined baking sheet in ½ measures. I like to flatten mine out a little bit, but you can leave them mounded up.
- Whisk the 3rd egg up in a small bowl and combine with 1 tbsp of water. Brush the top of the scones with the egg wash.
- Bake for 18-22 minutes or until golden brown.
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.