GF Almond and Chocolate Chip Scones

We were supposed to go for long walk this morning with some friends and take a little picnic basket with us. I had volunteered to make some scones. The rainy weather destroyed our plans for a picnic but I decided to make the scones nonetheless. These have a nice crunchy exterior with a chewy interior and are an awesome treat to go with your morning tea! 

• Preheat the oven to 350 deg F and move the rack position to the center shelf. Prepare a cookie sheet by lining it with parchment paper. 

• In a bowl, mix the following:

• 2 cups blanched almond meal/flour

• 1/2 cup arrowroot flour
• 1/2 tsp sea salt
• 2 tsp baking powder

• Remove any lumps from the above mixture using a fork. Set aside

• In another bowl, using an electric mixer, combine 2 tbsp maple syrup, 1/2 tsp almond extract, 1/4 tsp vanilla extract and 1 large egg. 

• While keeping the mixer on, slowly add 1/4 cup melted organic coconut oil and combine well.  

• Add the maple syrup liquid to the flour mix. Add 1/8 cup blanched slivered almonds and 1/8 cup semi-sweet chocolate chips. Combine well. 

• Using your hands, knead the dough into a ball and flatten to approx. 1/2 inch thickness. Using a knife, cut into 8 triangles and arrange on the cookie sheet approx. an inch apart. 

• Bake the dough triangles for ~20-25 mins or until the edges are golden brown.

• Remove from the oven and let them cool completely. Your scones are ready!

These scones are very easy to make and can be eaten for breakfast or an afternoon snack. You can replace slivered almonds and chocolate chips with raisins, cranberries or blueberries- the options are endless. We paired our scones with some port wine jelly but you can have with them with any type of jam or jelly! 

P.S.: This recipe is adapted from: Triple Almond Scones recipe by EverydayMaven