Ingredients
Scale
- 3 Cups Blanched Almond Flour
- ¼ Cup Coconut Flour
- ¼ Cup Cassava Flour (see note 1)
- 2 Tb Baking Powder
- ½ Tsp Salt
- 6 Tbsp 100% Pure Maple Syrup
- 1 1/2 Cup Dairy-Free Yogurt (unsweetened), kept cold
- 1 1/2 Tbsp Vanilla Extract
- ½ Tbsp Almond Extract
- ½ Cup Vegan, Sugar-Free Mini Chocolate Chips
Instructions
- Preheat oven to 350-degrees and line 2 baking sheets with parchment or silicone mats.
- In a large bowl, whisk together dry ingredients (almond flour through salt).
- 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.
- 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.
- 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).
- Bake another 7-10 minutes or until just starting to get golden.
- 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
- Prep Time: 10 mins
- Cook Time: 22 mins
- Category: Breakfast, Snack
- Cuisine: American, French
- Diet: Gluten-Free