quickbread - almond flour scones

By tinathorn

Ingredients

• 2 1/2 cups blanched almond flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup unsweetened shredded coconut
• 2/3 – 3/4 cup Enjoy Life mini chocolate chips
• 2 large eggs, lightly beaten
• 1/4 cup honey

Details

Servings 8
Cooking time 12mins
Adapted from glutenfreehomemaker.com

Preparation

Step 1

Preheat oven to 350° and line a baking sheet with parchment paper.
In a large bowl, mix together the almond flour, salt, baking soda, coconut, and chocolate chips.
Add the beaten eggs and honey. Stir until thoroughly combined.
Place the dough on a cutting board and pat it out into a circle that is ½ inch thick.
Cut the circle into eighths.
Use a spatula to transfer the pieces to the lined baking sheet, leaving space between them. Reshape if needed.
Bake for approximately 12 minutes until golden brown on the tops.
Cool on the baking sheet for 5 – 10 minutes and server warm.