Adapted from healthymontreal.ca.
Makes 12 large drop scones.
3/4 cup coconut flour, sifted
1/4 tsp baking soda
1/2 tsp cinnamon
2 Tbsp raw honey, liquified
1 tsp pure vanilla extract
1/2 cup coconut oil, liquified
6 pastured eggs, at room temperature (You can do this quickly by placing the eggs in a bowl of very warm water for about 5 minutes.)
1-2 Tbsp full-fat coconut milk
3/4 cup dark chocolate chips, chopped nuts, fresh berries, or dried fruit (or a combination)
Place scones about one inch apart.
- Preheat oven to 350 degrees F.
- Prepare a large, rimmed baking sheet by lightly coating with coconut oil.
- In a medium bowl, sift together dry ingredients, stirring with a fork or whisk to combine.
- Combine honey, vanilla, and coconut oil in a large bowl.
NOTE: I recently purchased a Cuisinart immersion blender with a whisk attachment. I used the electric whisk for this recipe and it worked out great. You could use a hand mixer or a lot of muscle to make this happen, too.
- Add eggs, one at a time, mixing after each addition.
- Pour dry ingredients into wet and combine. (I used my electric whisk here, too.)
- Let batter sit for 5 minutes to see how much liquid the coconut flour absorbs, then add coconut milk, 1 Tbsp at a time, until the dough is moist but not overly wet. I added 1 Tbsp, but will add 2 next time.
- Use a cookie scoop or spoon to drop two-inch mounds of batter on the baking sheet, about 1 inch apart.
- Bake for 20 minutes or until lightly toasted on top and a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Chocolate Chip Scones
Check for Paleo eBook