Gingerbread Scones
Yield: 8 servings
- Prep Time: 30 minutes
- Bake Time: 35 minutes
- Total Time: 1 hours, 5 minutes
Ingredients:
- ½ cup almond flour
- 1 cup coconut flour
- 2 teaspoons baking powder
- ¾ teaspoon ginger
- ½ teaspoon cloves
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1/3 cup maple syrup
- ½ cup cold butter, cut into half inch cubes
- 1/3 cup milk
- 1 egg
- 1 teaspoon flaky salt
- Bake Believe Extra Dark Baking Chips
Instructions:
- Preheat oven to 350F. Line a baking sheet with parchment paper. Set aside
- In a food processor, pulse together almond flour, coconut flour, baking powder, ginger, cloves, cinnamon and salt. Add the butter to the mixture and pulse until just crumbly and no large butter chunks remain.
- In a large mixing bowl, whisk together milk, maple syrup, and egg. Add almond flour mixture and stir with a rubber spatula until just combined.
- Transfer to a cutting board; Shape into a disk and cut into 8 wedges. Transfer baking sheet to oven and bake 20-25 minutes, until golden brown and cracked. Transfer to a wire cooling rack.
- Melt Extra Dark Baking Chips over a double boiler or in a microwave on low powder, stirring every 30 seconds until melted and smooth. Drizzle on scones and sprinkle on salt.
