Prep Time:  15 minutes | Cook Time: 20 minutes | Serves: 6-8

Simple to put together and such a nice treat to pair with a cup of afternoon tea or tucked into a lunchbox.  Almond flour high in protein and good fats will keep you feeling energized and satisfied.

This is a variation from my original recipe for Hazelnut Cranberry Scones from my book, “Cultivating Joy in the Kitchen” plant forward recipes and soulful nourishment.

Ingredients

  • 2 cup  finely ground almond flour, without skins
  • 3/4 cup  Organic, rolled oats
  • 1/2 teaspoon natural salt, finely ground
  • 1 teaspoon baking powder
  • 3 Tablespoons  coconut sugar or xylitol
  • 2 each  organic eggs, large
  • 1 teaspoon  vanilla extract
  • 1/2 teaspoon coffee flavored extract- (optional)
  • 1/3 cup  Gluten free, dark mini chocolate chips
  • Optional: 1 teaspoon ground cinnamon mixed with 1 Tablespoon coconut sugar

Method:

  1. Preheat oven to 350 degrees.
  2. Place almond flour, rolled oats, salt, baking powder and coconut sugar in bowl of food processor fitted with an S blade.  Pulse  2-3 times to incorporate ingredients until rolled oats are roughly chopped.
  3. Add eggs, vanilla and coffee extract to food processor and pulse briefly to blend.
  4. Remove contents from food processor and add gluten free chocolate chips and incorporate into dough with hands.
  5. Pat dough into a ball shape, flatten with hands into a disc shape and roll into a 7-8″ round.
  6. Place dough round onto a baking sheet that is lined with parchment paper.
  7. With a sharp knife mark dough into portions by cutting 3/4 way through into 8 even pie shaped sections.
  8. Sprinkle tops of scones with optional cinnamon- sugar mixture.
  9. Bake scones for 15-25 minutes until golden brown on bottom and lightly toasted on the top.
  10. Remove from oven and let cool slightly before serving.

Chefs notes:

Enjoy warm, room temperature or toasted.