Mini Gluten Free Orange And Chocolate Chip Scones

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4.91 from 10 votes

Mini Gluten Free Orange And Chocolate Chip Scones

Calories: 211kcal

Author: Stacey Adams

Ingredients

Scones

2 & ½ cups almond flour *blanched, super fine *see note below
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
¼ cup shredded coconut flakes *unsweetened
⅓ cup coconut oil *at room temperature
2 large eggs
3 tablespoons pure maple syrup
1 tablespoon orange zest *zest from one large navel orange
1 teaspoon pure almond extract

Mix-ins

2 tablespoons chopped pecans
¼ cup mini chocolate chips

Glaze & Toppings

¼ cup powdered sugar
1-2 teaspoons fresh squeezed orange juice
¼ teaspoon pure almond extract
1 tablespoon raw sugar crystals

Recipe notes:

Almond flour: I like using Wellbee's Almond Flour for this recipe. When baking with almond flour your want it to be blanched and SUPER fine. This brand truly is very fine and works great for all kinds of gluten free baking!

Instructions

Preheat oven to 350°F.
Combine almond flour, baking powder, cinnamon, nutmeg, salt and coconut flakes in a small mixing bowl and whisk well.
Use a pastry cutter or fork to cut coconut oil into dry ingredients until mixture looks coarse and crumbly.
Measure eggs, maple syrup, orange zest, and almond extract into a separate bowl and whisk until well combined.
Drizzle wet ingredients into dry and mix very gently until little dry ingredients remain. Fold in mini chocolate chips and nuts. (*Tip: don't overmix. Allow dough to remain crumbly, this will result in a nice texture in your scones)!
Dust a handful of almond flour onto a clean, dry countertop. Empty dough onto surface and split in half. Form two balls and pat them down a little so they're flat on top.
Use a knife or bench scraper to cut each ball of dough into 8 pieces for 16 scones total.
Bake 18-20 minutes until golden.
Make glaze while scones are in the oven. Combine powdered sugar, orange juice and almond extract in a small bowl and mix until smooth. (*Tip: add orange juice slowly so the mixture doesn't become to runny.
Allow scones to cool, drizzle with glaze and sprinkle with raw sugar. Enjoy!

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