Baking for 12-17 minutes until golden brown, Girish whipped up some chocolate chip scones for this week’s edition of Goodbye Gluten. For Girish, Elana Amsterdam’s recipe for chocolate chip scones is the best for a quick breakfast.

Chocolate chip scones

Ashvita Girish, Staff Reporter

Despite the fact that I wake up noon, breakfast is still the most important meal of the day and

Elana Amsterdam’s chocolate chip scones are the perfect quick breakfast needed to jump-start the remainder of your day. This recipe is also a really good base for different types of scones. You can add fruit and different nuts to personalize them, but the simple chocolate chip is the best.

Ingredients

Ashvita Girish
While you can add different types of fruits or nuts to the batter, chocolate chips are the best for this recipe according to Girish.

2 ½ cups almond flour
½ teaspoons sea salt
½ teaspoons baking soda
⅓ cup grapeseed oil
¼ cup agave nectar
2 large eggs
1 ½ teaspoons vanilla extract
1 cup dark chocolate chips

Directions

Preheat oven to 350℉ and line two large baking sheets with parchment paper
In a large bowl, combine almond flour, salt, and baking soda
In a separate bowl, whisk the eggs, agave nectar, vanilla extract, and grapeseed oil
Combine the wet ingredients into the dry and whisk until combined
Fold the chocolate chips into the batter and scoop ¼ cups of the batter onto the baking sheets.
Bake the scones for 12-17 minutes until they are golden brown.

Chocolate chip scones

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