These gluten-free chocolate chip scones are made with almond flour, tapioca flour, coconut flour and sweetened with a bit of maple syrup.
What I love about scones is that you can eat them any time of day without feeling guilty. That’s because they’re “treat-like,” and not necessarily “treats.” You know, when I say it to myself it makes sense but after writing it out, I realize I sound slightly delusional. The thing is, a scone is more like a lightly sweetened biscuit than a cookie. These coconut chocolate chip scones taste like crumbly, bready biscuits, sprinkled with chocolate chips. It’s a “treat” that you can feel good about eating any time of day.
Since these are coconut chocolate scones, I decided to use coconut oil rather than butter but you can choose your fat of choice. As a final touch, I drizzle melted coconut butter over top of the scones. Oh, they are tasty…
Even your non-gluten-free friends and family will enjoy these scones. I made these over the weekend for our families and they were a hit. This picture was taken right after we ate the scones… just kidding – it was actually taken after we ate a gluten-free meal catered by Baja Fresh (aka, no one wanted to cook). We may or may not have had a few margaritas (complete with little umbrellas) before we took this family selfie.
As for now, go make & enjoy these delicious scones with a cup of chai 🙂
- Preheat oven to 350°F.
- Add the dry ingredients (almond flour, tapioca flour, coconut flour, shredded coconut, baking soda and salt) to a bowl.
- Combine the wet ingredients in another bowl.
- Pour the wet ingredients into the dry and mix well.
- Once the flour has soaked up the liquid, fold in the chocolate chips.
- Use your hands to shape a ball and then flatten the ball in a greased 9-inch Springform Pan
- Bake at 350°F for 20-25 minutes or until golden brown.
- Let it cool and cut into 8 triangles.
- Optional: drizzle melted coconut butter on top.