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Chocolate Cherry Almond Flour Scones

12/9/2013

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Since I just wrote a blog about the super powers of chocolate I have to add this delicious recipe for gluten free scones using Chocolates El Rey Gran Saman Discos. 

I first had the immense pleasure of tasting these scones on a road trip from New Orleans back to Austin. If you have ever made that 8 hour trek across I10 you know there is nowhere to stop for a good meal. So my boyfriend's super talented (and prepared!) sister had baked these for the drive. Needless to say all 8 scones were gone by the time we got back to Austin. Probably not the best "meal" but I felt a lot better about it than stopping at a fast food joint for a heart attach in a bag.

Post Script: I use chocolate and cherries here but you can really throw anything in that suits your fancy. I also like to use blueberries, strawberries, coconut, orange or lemon zest, ginger.. you get the point. 

Preheat Oven to 350 F
INGREDIENTS:
  • 2. 5 Cups Almond Flour
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 tsp Apple Cider Vinegar
  • 1 Egg
  • 1/4 Raw Honey or Maple Syrup
  • 1 tsp Vanilla
  • 1 Cup El Rey Gran Saman Discos, chopped
  • 1 Cup Fresh or Frozen Cherries, pitted and thawed

INSTRUCTIONS:
  • Combine the almond flour, baking soda and salt in a large mixing bowl. 
  • In a separate small bowl mix the ACV, egg, honey and vanilla. 
  • Pour the liquid mixture into the big mixing bowl with the dry ingredients and combine. 
  • Once thoroughly mixed, add the chocolate and cherries. I like to gently mix them in evenly with my hands. (They're gonna get dirty anyways!) Combine everything into one big dough ball.
  • Place the entire dough ball on a lined cookie sheet and use your fingers to pat in out into a circle about 1 inch thick. (Wash your hands now :)
  • With a large knife, cut the circle into eighths and put in the oven to bake. 

BAKE at 350 F for 15 minutes



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