Mother’s Day is almost here. My oldest child was born four days before Mother’s Day. That was a special day for me (it also means we have a birthday coming up). With Mother’s Day in mind, I came up with this almond flour scone recipe, and it was taste tested and approved by that same child who is now an adult.
As I have mentioned before, I am now eating grain free with the exception of special occasions. Mother’s Day is a special occasion, but if I can come up with a grain free treat, then that’s my preference.
These gluten-free almond flour scones are high in protein and low in carbohydrates compared to a typical scone. They do contain honey and chocolate chips, so they are still a treat for me.
They would be perfect for a Mother’s Day breakfast, brunch, or tea time snack. With only seven ingredients, they don’t take long to make, and dad and the kids could probably handle it on their own.
- Preheat oven to 350° and line a baking sheet with parchment paper.
- In a large bowl, mix together the almond flour, salt, baking soda, coconut, and chocolate chips.
- Add the beaten eggs and honey. Stir until thoroughly combined.
- Place the dough on a cutting board and pat it out into a circle that is ½ inch thick.
- Cut the circle into eighths.
- Use a spatula to transfer the pieces to the lined baking sheet, leaving space between them. Reshape if needed.
- Bake for approximately 12 minutes until golden brown on the tops.
- Cool on the baking sheet for 5 – 10 minutes and server warm.
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