How to: Gluten-Free Chocolate Chip Scones

You guys know my friend Diana, right? (Of Burpee Thursday and Philly Half and Avocado Toast fame?)

So you know that she’s an animal when it comes to working out and has great taste in appetizers. Well, one thing you might not know is that she’s allergic to gluten. (For realsies, not just because it’s trendy.) And while I am not and am, in fact, pro-gluten in most cases, being friends with Diana has made me much more gluten-aware.

It has also exposed me to a whole new way of cooking. Because on top of being super fit and having great hair, Di can also cook like a boss.

One thing I’ve grown especially fond of? Her gluten-free dark chocolate chip scones.

Her recipe is (gently) adapted from the Chocolate Chip Scone recipe in The Gluten-Free Almond Flour Cookbook. Last night, I finally tried making them myself.

The problem was, I couldn’t find almond flour. I went to two different stores and they were both out. So I substituted quinoa flour, which meant changing a few other things in the recipe. (Side note: Experimentation in baking is HARD. This is why I never bake.) I’ve included both variations below.

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Almond Flour Chocolate Chip Scones

Ingredients:
3 1/2 cups blanched almond flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1/3 cup grapeseed oil
1/4 cup agave nectar
2 large eggs
1 cup coarsely chopped dark chocolate

1. Preheat the oven to 300°F. Line large baking sheet with parchment paper.

2. Combine the almond flour, salt, and baking soda. In a second bowl, whisk together the grapeseed oil, agave nectar, and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the chocolate.

3. Form the scones (about 1/2 cup batter each) and place on baking sheet 2 inches apart. You could make the scones smaller, but you’ll probably just end up eating two anyway.

4. Bake for 12 to 17 minutes, until golden brown or a toothpick inserted into the center of a scone comes out clean. Let the scones cool before serving.

Quinoa Flour Chocolate Chip Scones

Ingredients:
3 cups quinoa flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1/2 cup grapeseed oil
1/3 cup agave nectar
3 large eggs, 1 egg white
1 cup coarsely chopped dark chocolate

Preparation instructions are the same as above, but heat the oven to 350°F and bake about 15-20 minutes until golden brown or a toothpick inserted into the center of a scone comes out clean.

If I’m totally honest, I prefer the almond flour version. The quinoa flour tastes a bit like, well, quinoa. It’s still good and ridiculously hearty, but a bit rice-ier. Both options are incredibly satisfying, though, especially because the dark chocolate makes you feel like you’re eating a cookie. You could also add a tablespoon of flax for some extra fiber, dried cranberries or cherries for tartness, or chopped nuts for a crunchier texture.

Enjoy!

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