These grain free, brown butter, chocolate chip mini scones are the definition of what fluffy and delicate should be. Indulging in a mini scone will make the world feel right again!
By Caitlin Sherwood
Chocolate chip scones, to the rescue! That’s one knight in shining armor I’ll never deny!
I usually don’t think of grain-free baked goods as “light” or fluffy. Not at all. But these! That is exactly what they are. And tender, too.
These scones are simple, but they are soooo good. They’re soft and buttery and full of chocolate chips — what more could you want? Oh, and they’re crispy on the corners too! Tea time anyone? Don’t mind if I do!
- 1 cup almond flour
- ¼ cup coconut flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 2 tablespoons coconut milk
- 1 tablespoon maple syrup
- ¼ cup browned butter
- 1 egg
- ½ cup chocolate chips
- In a small pot, heat the butter over low heat. Allow the butter to melt, and watch it closely. After several minutes, it will begin to turn to a golden brown color (It will take some time before it starts to change color, but once the change starts, it will go quickly). Once the butter is rich golden color (but not burnt), remove it from the heat. Pour butter into a small heat-safe bowl and set it aside to cool.
- Preheat oven to 325°F. In a medium bowl, whisk together the almond flour, coconut flour, salt, and baking soda. In a separate bowl, whisk together the coconut milk, maple syrup, and egg. Carefully test the butter with your finger — if it is cool, add it to the mixture and which to combine (if it is still warm, wait until it is cool, otherwise you will end up with scrambled eggs).
- Using a spatula or wooden spoon, fold the egg mixture into the dry ingredients until a dough forms. Fold in the chocolate chips.
- Shape dough into two disk shapes, each about 1 inch thick. Place the disks on a cutting board and cut each one into 8 slices (the same way you would cut a pizza or pie). Move the triangle to a cookie sheet lined with parchment paper, and place in oven. Bake for 15 minutes, until scones are golden on the top and edges. Remove from oven and allow to cool for 10 minutes before serving. Store in an air-tight container.