Full body exhaustion. That is what I feel right now. This winter I've only been skiing twice, which means this Sunday -- a full day on the slopes, at 7°F, hit me hard. It was directly followed, and directly correlated with a craving for chocolate. Chocolate, treats, and all things delicious. (Hey, I deserved it, right? 😁Right.)
That's why it was suuuuch a good thing that I had a double batch of these dainty scones waiting on the counter at home. Chocolate chip scones, to the rescue! That's one knight in shining armor I'll never deny... 😉
I usually don't think of grain-free baked goods as "light" or fluffy. Not at all. But these! That is exactly what they are. And tender, too. The texture? All thanks to the special bags of almond flour and coconut flour that arrived on my door step last week.
When I first heard that the almond flour from Anthony's Goods was being called "pastry grade" I was a tad skeptical (I'm always a skeptic): how could they possibly get the flour soft and fine? Wouldn't it just turn to almond butter? But then... then I opened that first package.
Sure enough, the flour was softer than any almond flour I've ever used. It was almost airy, but still fully of nutty flavor. As soon as I had laid eyes on that almond flour, I realized it was true -- a better almond flour was here! I greedily grabbed for the coconut flour to see if it too was a dream come true. Soft white, the coconut flour was a finer grind than any coconut flour I buy at my local grocer. That's when I knew I had to get baking, right away.
These scones are simple, but they are soooo good. They're soft and buttery and full of chocolate chips -- what more could you want? Oh, and they're crispy on the corners too! Tea time anyone? Don't mind if I do!
Anthony's Goods provided me with product for this blog post, but the recipes and opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! Anthony's Goods helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use.
Serves: 16 mini scones | Total Time:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 tablespoons canned coconut milk
- 1 tablespoon maple syrup
- 1/4 cup browned butter
- 1 egg
- 1/2 cup chocolate chips
- In a small pot, heat the butter over low heat. Allow the butter to melt, and watch it closely. After several minutes, it will begin to turn to a golden brown color (It will take some time before it starts to change color, but once the change starts, it will go quickly). Once the butter is rich golden color (but not burnt), remove it from the heat. Pour butter into a small heat-safe bowl and set it aside to cool.
- Preheat oven to 325°F. In a medium bowl, whisk together the almond flour, coconut flour, salt, and baking soda. In a separate bowl, whisk together the coconut milk, maple syrup, and egg. Carefully test the butter with your finger — if it is cool, add it to the mixture and which to combine (if it is still warm, wait until it is cool, otherwise you will end up with scrambled eggs).
- Using a spatula or wooden spoon, fold the egg mixture into the dry ingredients until a dough forms. Fold in the chocolate chips.
- Shape dough into two disk shapes, each about 1 inch thick. Place the disks on a cutting board and cut each one into 8 slices (the same way you would cut a pizza or pie). Move the triangle to a cookie sheet lined with parchment paper, and place in oven. Bake for 15 minutes, until scones are golden on the top and edges. Remove from oven and allow to cool for 10 minutes before serving. Store in an air-tight container.