Scones are a perfect pairing with a warm cup of coffee on a chilly fall morning (although seriously, these are good year round! LOL) Unfortunately when you eat Grain Free, there aren't a lot of options out there for you...
This recipe was tweaked from this one from Renewal Mill - I had to make some changes to it to tailor it to my liking and my own needs since it originally called for rice flour and coconut oil. While you can use those ingredients, this version is grain free and dairy free and allergy friendly (assuming you use dairy free chocolate chips!)
In general, most of my cooking is tinkering with recipes for my own likes and needs. Grain free has been one of the hardest areas to work through since Rice and Corn are the staples of most of the Gluten Free foods out there - and neither one of them makes me feel awesome so I avoid all grains.
This recipe is fairly forgiving too which is especially important for a "crappy" baker like me. I can cook far better than I can bake, so easy recipes like this are awesome!! This one uses minimal dishes and no stand mixer either so it's even better!!
Another good thing about this recipe is it's easy to swap things out. I've skipped the Chocolate Chips and added other fillings. I've added fruit like raspberries and a few choco chips, lemon zest and some poppy seeds, vegan marshmallow with chocolate, almonds or other nuts, etc. Use your imagination and let it run wild and free!
Anyway, now on to the recipes!!
Chocolate Chip Scones
Ingredients:
1/2 cup Okara Flour
1 cup Paleo Cup for Cup Flour Blend
1/3 cup Tapioca Starch
1/4 cup Coconut Palm Sugar
2 teaspoons Baking Powder (grain free)
Dash of Salt
3/8 teaspoon Xantham Gum
1/2 cup Palm Shortnening
1/2 cup Mini Chocolate Chips
3/4 cup Plant Based Milk
3/4 teaspoon Almond (or Vanilla) Extract
Directions:
Preheat Oven to 400F.
Whisk ingredients from Okara Flour through Xantham Gum in a large bowl.
Add the Shortening and cut into the the dry ingredients until the largest pieces are the size of peas.
Gently stir in Chocolate Chips.
Mix the Milk and extract together.
Gently fold into the dry ingredients.
Scrape dough onto a cookie sheet lined with parchment paper.
Pat dough into an approx. 7" disk that is approx. 1" thick.
Sprinkle the top with a little bit of Coconut Palm Sugar if desired.
Cut disk into 8 pieces and rearrange on the cookie sheet so they are approx. 1" apart.
Bake for 20-25 minutes, rotating pan 1/2 way through.
Remove from oven, let cool for approx. 10min then transfer to a cooling rack.
ENJOY!!! (these are good warm too!!)
