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Chunky Monkey Scones Recipe

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This recipe for Chunky Monkey Scones is from Our Favorite 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:  
1 1/4 cup blanched almond flour
3/4 cup tapioca flour or arrowroot
1/3 cup coconut flour
1 tsp baking powder aluminum free
1/2 tsp baking soda
1/2 tsp salt
6 Tbsp maple sugar or coconut sugar
6 Tbsp smooth almond butter
3 Tbsp coconut milk full fat
1/2 Tbsp pure vanilla extract
2 small-med overripe bananas mashed, about 3/4 cup mashed
1 large egg

1/2 cup chopped walnuts
2/3 cup dark chocolate chunks or chopped dark chocolate
Directions:
Directions:
Mix all dry ingredients in a large bowl (including the maple sugar.)
Add the almond butter and blend with a fork, pastry blender, or electric hand mixer until an evenly crumbly mixture forms.
Make a well in the center of the crumbly mixture and the coconut milk, vanilla, banana and egg. Stir well until no flour spots show - you should have a sticky dough.
Fold in the walnuts and chocolate to evenly distribute, then place the bowl in the freezer for 15-20 minutes.

Meanwhile, Preheat your oven to 375° F and place a rack in the upper portion of your oven. Line a large baking sheet with parchment paper.
Use an ice cream scoop to drop the dough onto the parchment paper about 2 inches apart. I made 11 scones - between 10-12 is what you’re going for.
Bake 375 18-20 minutes or until the tops crack and the scones are golden brown all over. Allow the scones to cool on the baking sheet until warm. They’re best served warm or at room temperature. Store scones loosely covered for 24-48 hours, or freeze for later use.
Personal Notes:
Personal Notes:
Paleo Running Mama

 

 

 

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