Chocolate Chip Paleo Scones
Light and flaky Paleo scones made with finely ground almond flour and tapioca starch for lightness.
Yield: 6 scones
Ingredients
- 1 ½ cups (168 g) blanched almond flour (See Recipe Notes)
- 1 cup (120 g) tapioca starch/flour plus more for sprinkling (See Recipe Notes)
- ¼ teaspoon kosher salt
- 1 ¾ teaspoons Paleo baking powder (1/2 teaspoon baking soda + 1 teaspoon cream of tartar + 1/4 teaspoon starch (arrowroot or tapioca work well))
- ¼ cup (40 g) coconut palm sugar
- 2 ounces miniature dairy free dark chocolate chips (I use Enjoy Life brand)
- 5 tablespoons (60 g) nonhydrogenated vegetable shortening (I use Spectrum Naturals brand)
- ⅓ cup unsweetened almond or coconut milk
- Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
- Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
- In a large bowl, place the almond flour, tapioca starch/flour, salt, baking powder and palm sugar, and whisk to combine well.
- Add the chocolate chips, and stir to combine.
- Add the vegetable shortening, toss it in the dry ingredients to coat.
- With your fingers, as best you can, break up the shortening into chunks about the size of large peas.
- Create a well in the center of the mixture, add the milk and mix to combine.
- The dough should come together and be thick but soft.
- Turn out the dough onto a flat surface sprinkled lightly with tapioca starch/flour and press into a disk about 1-inch thick.
- Using a tapioca starch/flour-floured 3-inch round biscuit cutter, cut out rounds of dough and place them, about 2 inches apart on the prepared baking sheet.
- Gather the scraps and cut out more rounds, sprinkling with flour as necessary to prevent sticking.
- Toss the rounds of dough in more tapioca starch/flour to create a light coating of flour on all sides of each.
- This will help the scones keep their shape during baking.
- Place in the freezer for about 10 minutes or until the shortening is firm. Brush the top and sides of each round sparingly with the egg wash.
- Place the baking sheet in the center of the preheated oven and bake until the scones are lightly golden brown all over, about 20 minutes.
- Remove from the oven and allow to cool on the baking sheet for 10 minutes before serving.
Notes
Ingredient notes.
I recommend using Honeyville brand or Nuts.com brand for a finely ground, blanched almond flour (not almond meal).
I only recommend buying tapioca starch/flour from Nuts.com or Authentic Foods. Bob’s Red Mill tapioca starch is of inconsistent quality. Do not buy tapioca starch/flour from the Asian food store as it is frequently contaminated.
Instructions
Instructions