Description
Light and tender almond flour scones, perfect for a gluten-free treat loaded with chocolate chips or fresh berries.
Ingredients
- 2 cups Almond Flour (finely ground; spoon into the cup and level)
- 1 large Egg (room temperature)
- 2 tablespoons Maple Syrup (or honey)
- 4 tablespoons Melted Butter or Coconut Oil (melted but not hot)
- 1 tablespoon Baking Powder
- 1 cup Chocolate Chips (or chopped chocolate)
- 1 cup Fresh Berries (blueberries or raspberries)
- 1 teaspoon Lemon Zest
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour and baking powder until combined. Stir in the lemon zest.
- In a separate bowl, whisk the egg with the melted butter (or coconut oil) and the maple syrup until smooth.
- Pour the wet ingredients into the dry. Stir until just combined; avoid overmixing.
- Gently fold in the chocolate chips and/or fresh berries.
- Scoop the dough into 6 equal portions and place on the prepared sheet. Flatten each slightly into a round about 1 inch thick.
- Bake for 12–15 minutes, or until edges are golden and centers feel set.
- Cool on the pan for 5 minutes, then transfer to a rack to finish cooling. Serve warm or at room temperature.
Notes
For lower sugar, substitute maple syrup with a sugar-free sweetener. Almond meal can be used for a coarser texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American