Dark Chocolate Chip Scones by Aubrie Cornelius


2 1/2 cups blanched almond flour

1/2 teaspoon sea salt

1/2 tsp baking soda

1/3 cup grapeseed oil

1/4 cup agave nectar

2 large eggs

1 cup coarsely chopped dark chocolate


Line 2 baking sheets with parchment paper

In a large bowl - combine flour, salt, and baking soda

In a smaller bowl - whisk the oil, agave nectar, and eggs

Stir wet ingredients into the flour mix until combined

Fold in chocolate

Drop into scant 1/4 cups and place 2 inches apart on parchment paper

Bake at 350 degrees for 15 minutes

Dr. M