These scones are like a chocolate chip cookie and a scone all in one.
I love scones! anything that has to do with english tea parties I will most likely automatically like it, also sence I have gone gluten-free and paleo I have missed my dad’s chocolate chip cookies.
So I decided to combine the two things I miss into a yummy soft chocolate chip scone.
Eating these yummy chocolate “scookies” are like eating dessert for breakfast yum!
These scones would be great for kids too, I mean what kid doesn’t want to eat cookies for breakfast.
This way they can eat chocolate chip cookies for breakfast with a glass of creamy coconut milk with out all that sugar.
this recipe is made with coconut sugar which is low glycemic and so much better for you.
so go ahead let your kids eat these cookies for breakfast just make sure to save some for yourself.
Paleo Hazelnut Chocolate Chip Scones
Makes: about 15
1 package active dry yeast
3/4 cup coconut palm sugar
2 tbsp palm shortening
1 1/4 cup (warm) coconut milk
2 cups almond flour
2 1/2 cups hazelnut flour
pinch sea salt
2 tbsp coconut flour
1/2 tsp baking soda
1/2 cup organic 65% or higher chocolate chips
Heat the coconut milk in a sauce pan over the stove top until warm to the touch.
Add the yeast, coconut sugar, shortening, and warm coconut milk in the bowl of an electric mixer, with a dough hook or paddle attachment mix for about 2 minutes.
Add the egg and mix well, then combine in a separate bowl the hazelnut flour, almond flour, coconut flour, baking soda, and salt together mix well to combine and then add to wet ingredients in the mixer.
Beat at low speed for 1-2 mins to mix in the flour and then turn up the speed to medium until everything has mixed well.
Scrape out with a spatula and form into a ball place in a glass bowl and put aside in a warm place to proof for about 45 mins ~1 hour.
Preheat oven to 350
Once proofed place the ball of dough on a sheet of parchment paper on your counter and press the dough into a large disk about 1/2 in. thick.
Sprinkle the chocolate chips on the top of the disk and lightly press them in to the dough, then cut wedges with a large knife.
Place the wedges on a parchment lined cookie sheet and bake for 12-15 mins.
Enjoy your scones with a glass of coconut or almond milk.