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Grain-free Chocolate Chip Scones

Recipe by The Pioneer Chicks
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 16 scones
Author Alexa Lehr

Ingredients

  • 1 cup Bob's Red Mill tapioca flour
  • 1/2 cup Otto's cassava flour
  • 1/4 cup Nutiva coconut flour
  • 1 tsp. Pamela's baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. organic stevia powder optional
  • 1/4 cup pure maple syrup
  • 5 T. cold organic butter or coconut oil or coconut butter
  • 1 tsp. pure vanilla extract
  • 1/2 cup SoDelicious unsweetened coconut yogurt
  • 2 T. organic coconut milk
  • 1/3 cup Enjoy Life mini chocolate chips

Instructions

  • Preheat the oven to 395°F. Line 2 baking sheets with parchment paper. Cut an additional piece of parchment paper and sprinkle some tapioca flour on it.
  • In a large mixing bowl, whisk together all of the dry ingredients. Cut the cold butter up into tablespoon size chunks and place it in the dry ingredients. Use a pastry cutter to cut the butter up into the flour mixture.
  • Continue to cut the butter until the batter turns to fine crumbs. Add the vanilla extract, the maple syrup, chocolate chips, and the coconut yogurt. Stir until the dough starts to ball together.
  • Add the coconut milk 1 tablespoon at a time until the dough can be handled and rolled into a ball. Divide the dough in half and place one half on the floured parchment paper. Shape the dough into a disk that is about 1.5" thick. Cut the disk like a pie so that you have 8 triangles. Place the triangle scones on the baking sheets. Repeat with the other half of the dough.
  • Bake the scones for 15-18 minutes. The bottoms should be lightly browned. Serve immediately or let them cool before storing.