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Chocolate Chip Scones Recipe

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This recipe for Chocolate Chip Scones is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
5 ounces blanched almond flour (1 1/4 cup)
1/4 tsp. sea salt
1/4 tsp. baking soda
.167 cups grapeseed oil (1/2 of 1/3 cup)
1/8 cup agave nectar or honey
1 large egg
1/2 cup coarsely chopped dark chocolate (73% cacao)

Directions:
Directions:
Preheat the oven to 350°F. Line a baking sheet with Silpat or parchment paper.

In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the grapeseed oil, agave nectar or honey and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined, and then fold in the chocolate. Drop the batter, in scant ¼ cups, 2” apart, onto the prepared baking sheet.

Bake for 12 to 17 minutes, until golden brown or a toothpick inserted into the center of a scone comes out clean. Let the scones cool for 30 minutes on the baking sheets, and then serve. Makes 9 Scones. I use the medium size metal cookie scoop.

Personal Notes:
Personal Notes:
This recipe is half of the regular recipe. Double the recipe if you want more scones.

 

 

 

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