Chuck “The Baker” at God’s Love We Deliver, makes chocolate brownies that are soo good and so in demand that the organization sells them online for gifts any time of year (I suggest buying them as corporate holiday gifting or as a tasty housewarming gift).
But as much as I love his brownies (they are addictive), it is his scones that I adore. Sometimes he makes too many and puts them in the volunteer lounge where we can take them home after a night in the kitchen and it is those days that I selfishly take as many as I can get my hands on (which with people clamoring for them and looking on means I get two, maybe three!).
But these scone surplus moments are few and far between and so during this sabbatical from gluten I did my best to re-create his chocolate chip scones for my consumption. Using blanched almond flour and dark chocolate chips….they are as close as I’m gonna get to Chuck’s version. This recipe makes 16 scones so it looks like I’ll be enjoying a delicious scone with my morning, afternoon and evening tea this entire week 
Ingredients:
- 2 1/2 cups blanched almond flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/3 cup grapeseed oil
- 1/4 cup honey (or agave nectar)
- 2 large eggs
- 1 cup dark chocolate chips
To Make:
- pre-heat oven to 350 and line baking sheet with parchment paper
- in large bowl combine flour, salt and baking soda
- in separate bowl whisk grapeseed oil, honey and eggs
- stir wet ingredients into dry mixture until thoroughly combined
- fold in chocolate chips and drop the batter (1/4 cup) onto parchment two inches apart
- bake for 15 minutes
- remove from heat, and cool for 30 minutes
- enjoy!
