Ingredients

The following ingredients have 10 Servings
  • 2 cups blanched almond flour
  • ¼ cup arrowroot powder
  • ⅓ cup unrefined coconut sugar
  • ½ teaspoon fine himalayan salt
  • ½ cup semisweet mini chocolate chips
  • 5 tablespoons pastured butter (cold and chopped into small pieces)
  • 1 teaspoon baking soda
  • ½ cup plain Greek yogurt
  • 1 egg (room temperature)

Instruction

  • Preheat the oven to 350°F.
  • In a large bowl, mix the almond flour, arrowroot powder, coconut sugar, baking soda and salt.
  • Using a fork, mix the butter into flour mixture until it resembles coarse meal.
  • Stir in chocolate chips.
  • In a separate bowl, whisk together the yogurt and egg.
  • Using a fork, stir wet and dry ingredients together, just until combined. Do not overwork; the dough should be crumbly.
  • Transfer dough to a baking sheet lined with parchment paper and form it into a 6-inch circle.
  • Using a pastry cutter or knife, cut into wedges. Gently separate each piece on the baking sheet.
  • Bake until golden, about 10 to 15 minutes, rotating sheet halfway through.
  • Set baking sheet on a wire rack and allow scones to cool.