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Tuesday, September 25, 2012

Chocolate Chip Scones

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Again, this scone recipe is based off the awesome Elana Amsterdam's recipe for chocolate chip scones, which can be found in her gluten-free almond flour cookbook.

This is possibly the most made breakfast food in my entire house. Just recently, I made a batch where the dough was runnier than normal. It made exactly 9 scones, each the size of an enormous cookie and just as soft. Apparently, they were amazing.

Perhaps this is my favorite scone recipe, but I'm not exactly sure. Pumpkin scones come as a close second. Or the blueberry. Or the cherry almond. I just can't decide! Maybe I'll make lemon scones next. Oh, those would be delicious! What's your opinion on lemon scones? Generally, I don't make lemon poppyseed, because my mom suffers from diverticulitis. I think lemon would be just as good, though. Or an orange with white chocolate chips. Yum, a dreamsicle scone The possibilities are endless!
Chocolate chip scones with a chocolate horn


2 1/2 c. blanched almond flour
1/4 t. sea salt
1/2 t. baking soda
1 tsp. almond extract
1/4 c. grape seed oil
1/3 c. honey
2 large eggs
1 c. chocolate chips

1. Preheat oven to 350 degrees F. Line 1 or 2 large baking sheets with parchment paper, depending on how big you like your scones.
2. In a large bowl, mix together the almond flour, salt, baking soda, and nutmeg. In a medium bowl, whisk together the grape seed oil, honey, and eggs. Blend the wet ingredients with the almond flour mixture until completely combined. Fold in the chocolate chips and almond extract.
3. Drop the batter in 1/4 c. 2 inches apart on baking sheet if you like smaller scones. If, however, you like larger scones, scoop up batter in 1/4 c. with quite a bit of overflow and drop on baking sheet. This should make about 9 scones.
4. Bake for 12 to 17 minutes, until golden brown, or when toothpick inserted in center of scone comes out clean.
5. Let the scones cool for 30 minutes before serving. But if you're like me and just can't wait to eat these puppies, waiting about 15 minutes works just as well. Or not even waiting at all.


Inquiry of the Day:

What do you make the most for breakfast? Oatmeal, breakfast sandwiches, pancakes, or, even, dinner leftovers?

I generally like to stick to the regular breakfast regimen. Toast, pancakes, eggs, sausage, but lately I've been having smoothies.

2 comments:

  1. These look so good! THey've had me at hello!!!
    Since I'm a vegan, do you think the eggs could be substituted with a flax "egg" or soymilk?

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    Replies
    1. Thanks! You could totally use a flax or chia "egg". I've used it a couple times before in some of my other scone recipes and they've turned out great. Have a great week and thanks for commenting!

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