Gluten Free Coconut Chocolate Chunk Scones photo
Gluten Free Coconut Chocolate Chunk Scones
photo by recipe author

Servings: 16
Preparation Time: 15 minutes

Preheat oven to 350 degrees F.

Line a large baking sheet with parchment paper.

In a large bowl, combine almond meal, salt and baking soda. Whisk together sugar, eggs and coconut oil in a smaller bowl.

Stir the wet ingredients into the dry ingredients until well combined. Then fold in remaining ingredients.

Drop the batter in scant 1/4 cup portions onto the baking sheet. Brush the tops with cream or egg wash if desired.

Bake 14-17 minutes until golden brown, or toothpick inserted in the center of a scone comes out clean. Cool for 20-30 minutes before serving.


Recipe submitted by Carol, Libertyville, IL

*To make your own almond meal, grind almonds just until a moist meal consistency is reached. Be careful not to over-blend.

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Can you use a mixture of almond flour and coconut flour?
# Posted By Irma | 8/8/11 10:56 AM
What device do you use to make the almond meal?
# Posted By Carol Matz | 8/8/11 1:47 PM
Irma: That may work. Give it a try (start out with more almond then coconut flour to begin with though).

Carol: A blender or food processor will work to make the almond meal.
# Posted By Sarah:) | 8/8/11 2:54 PM
Can you give me the calorie count & fat content of these scones? Thanks!
# Posted By Kim | 8/10/11 9:45 AM
Irma: I haven't done it, but you can always experiment!
Carol: I use a food processor or purchase almond meal from Trader Joe's.
Kim: I don't have the calorie count - sorry!
# Posted By Carol | 8/27/11 6:47 AM
Could I leave out the pecans and shredded coconut? Do I need to use something in place of these ingredients? By the way, this recipe sounds delicious!
# Posted By Angie | 10/29/11 5:22 PM

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