Gluten-Free Sourdough Chocolate Chip Scones

Gluten-Free Sourdough

Chocolate Chip Scones

“These are a delicious gluten-free sourdough version of chocolate chip scones!”

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I would love more FREE recipes and tips straight to my IN BOX!

I made these for a co-worker who is gluten-free due to medical conditions. I was so excited to finally be able to share some special homemade treats with her as well.

Prep Time: 20 minutes

Cook Time: 22 min

Servings: 8 servings

Ingredients

• 224g blanched almond flour, (2⅓ cups)

• 96g arrowroot flour, (¾ cup)

• coconut sugar, (¼ cup)

• 1¼ teaspoons baking powder

• ½ teaspoon sea salt

• ½ teaspoon cinnamon

• 100g coconut oil, firm, (½ cup)

• ⅓ cup full-fat canned coconut milk, plus a little extra to brush on top of the scones

• 100g gluten-free sourdough discard

• 1 flax egg, see Notes

• 1 teaspoon vanilla extract

• 80g chocolate chips, (½ cup)

• Raw turbinado sugar, to sprinkle on top (optional)

Preparation Steps

1. Mix the flax egg and set aside.

2. In a large mixing bowl, combine the blanched almond flour, arrowroot flour, coconut sugar, baking powder, sea salt, and cinnamon. Whisk together.

3. Use a pastry cutter to work the coconut oil into the dry ingredients until only very small chunks of coconut oil remain.

4. In a small mixing bowl, whisk together the coconut milk, sourdough discard, flax egg, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until completely combined. Stir in the chocolate chips.

5. Place a sheet of parchment paper on a baking sheet. Put the dough on top of the parchment, and press into a circle, about 1½” thick and 8” across. Place in the refrigerator for at least 1 hour or up to 24 hours to chill. If leaving in the refrigerator for more than a few hours, I recommend wrapping the dough in plastic wrap so it doesn’t dry out.

6. When ready to bake, preheat the oven to 375°F. Cut the circle into 8 scones and separate from each other so they’re not touching. Use a pastry brush to brush the top of the scones with a small amount of coconut milk. Sprinkle with raw turbinado sugar, if using. Bake for 22-25 minutes or until golden brown.

7. Serve warm or let cool completely before serving. Store in an airtight container in the refrigerator for up to a week.

NOTE: These scones are loaded with chocolate chips and make for a delicious breakfast, snack, or dessert.
1 Flax Egg = 1 tablespoon ground flaxseed + 2 1/2 tablespoons room temperature water (Soak the ground flaxseed in the water while you are preparing the rest of the dough. Add at the point in the recipe called for.)

*This is a Sourdough Living original recipe.

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