Hi, hi, hi! I am pretty darned excited to share these chocolate chip scones with all you lovely people today. For LOTS of reasons. First, they are straight up amazing, addicting and delightful. Buttery, crumbly scones with big giant chunks of chocolate in every bite. Second, my diabetic husband can actually eat them because they are low carb and lowish in sugar. My gluten sensitive aunt can eat them because they are gluten free. We can all play on the same chocolate filled playground today, and that makes me really happy. Are these magical chocolate chip scones super healthy, or sugar free or really even recommended for the diabetic folk on a regular basis? Let’s be very clear- no. These are a treat. Around here, they are a Christmas morning, savor with a steaming cup of coffee while you watch the childrens’ present-opening-glee treat. And those of us with small children (hi-that’s me)– we need caffeine and sustenance to be readily available when our much loved tiny humans start jumping on our beds at 5:47am on Christmas Day.
While they are most certainly a special occasion treat, these chocolate chip scones are gluten free, low carb and lower in sugar than probably 90% of pastry options. We are making these with almond flour (insanely fewer carbs then all purpose flour) and coconut sugar, which according to experts, your body can handle much better then plain old white sugar. We’re also not using much of the sugar at all-a half cup in the whole batch. The scone is light and buttery and just barely sweet. And then you have those beautiful chocolate chunks. I personally don’t care for pastries with so much sugar my teeth tingle. These chocolate chip scones are most definitely not that.
For an in depth scone making tutorial, click here for our post on Jalapeño Cheddar Scones. It has step by step instructions and photos. Come to think of it, the Jalapeño Cheddar Scones would also be an excellent Christmas morning treat. We’re going to have a house full of family, (which makes me super happy) so I think I’m going to whip up a batch of both. I may have one of each- don’t judge.
My Christmas wish for each and every one of you lovely, wonderful people – may the holiday bring you love, laughter, peace and of course, really good food.
A Very Merry Christmas,
Chocolate Chip Scones
You won’t miss the extra carbs or sugar in this gluten free recipe for chocolate chip scones. These are your new weekend breakfast treats.
- 3 Cups Almond Flour
- 1/2 Cup Coconut Sugar
- 2 and 1/2 Teaspoons Baking Powder
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Ground Cinnamon
- 2 Eggs, beaten
- 3 Tablespoons Heavy Cream
- 2 Teaspoons good quality Vanilla Extract
- 1/2 Stick (1/4 Cup) Butter (frozen- 30 minutes in freezer)
- 1 Cup Chocolate Chunks (or chocolate Chips)
- Heat oven to 400 degrees F
- Place butter in freezer for 30 minutes-remove from freezer right before using
- Line a cookie sheet with parchment paper and set aside
- In a large mixing bowl, combine almond flour, coconut sugar, baking powder, salt and cinnamon. Set aside
- In a small mixing bowl, whisk together the beaten eggs, vanilla and cream
- Using a box grater, grate the frozen butter into the flour mixture and combine with spoon or your hands.
- Pour egg mixture into the flour mixture and combine
- Gently fold in the chocolate chips
- Turn out the dough onto the cookie sheet lined with parchment paper
- Form an 8 inch disc
- Using a large chefs knife, cut the dough into eight triangles, just like a pizza
- Carefully work the knife under each scone and separate them slightly.
- Bake 12-14 minutes until tops are barely golden brown