There is nothing more delicious than a fresh decadent scone topped with some salted butter that just melts right in! I have always been obsessed with scones and go to high tea frequently JUST for the gluten-free scones! I literally get takeout high tea scones because I am that obsessed. While these aren’t the same as high-tea scones, they are JUST as delicious because they are buttery, slightly sweet and so rich all while being gluten free, grain free, VERY low sugar and super easy to make! The texture and taste is am epic cross between chocolate chip cookies and scones.
-2 2/3 cups blanched almond flour
-3 cups arrowroot starch
-1/3 cup monk fruit sweetener (unrefined or use 1/3 cup coconut sugar)
-1 heaping tablespoon baking powder
-1/2 teaspoon sea salt
-1/4 cup canned coconut cream
-1/2 cup cold unsalted butter, cut into cubes
-1 teaspoon vanilla bean paste
-1/2 cup Lily’s stevia chocolate chips (or chocolate of choice)
-1 tbs ceylon cinnamon powder (optional)
- Preheat oven to 350 and line a baking sheet with parchment paper.
- In a medium sized bowl, add all dry ingredients together, mixing until combined.
- Next, add eggs, vanilla and cream to the dry mixture and mix roughly with a spatula. Finally add in cold cubed butter and mixed with hands until the dough comes together. You will see chunks of butter in the batter but that is OK as it will melt in the oven and make the scones buttery and delicious.
- Fold in chocolate chips and then place the dough onto the baking sheet and form into a circular mound.
- Use a sharp and long knife to cut the round batter into 6 equal triangles. Spread the triangles out about 2 inches apart and bake for 25 minutes or until golden brown.
- Let cool for 10 minutes then spread with extra butter and enjoy!