December Weekends Call For Scones

First off, I cannot believe its been so long since I have posted anything on this blog. 2015 has been throwing lot's of adventures my way, but that's another blog post; maybe several!

Today though, we are keeping the subject matter light, short, and sweet with grain free, sugar free, chocolate chip scones. While most scones are dryer than a muffin but lighter than a cookie, these have a cookie dough quality to them that received 13 year old son approval. No more explanation needed! With just a few ingredients that you probably have on hand, make some and enjoy with some good coffee or tea.

Anti-inflammatory Chocolate Chip Scones

Makes 8


  • 2 cups almond flour

  • 3/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/3 cup Stevia sweetened chocolate chips, I use Lilly's which is available at health food and grocery stores.

  • 1 extra large or 2 small eggs

  • 1/2 teaspoon vanilla

  • 1 tablespoon sugar free maple syrup or regular maple syrup (will contain sugar if using regular)

Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Combine the flour, baking soda, salt, and chocolate chips in a bowl. Combine the egg, vanilla, and maple syrup in a smaller bowl. Add the wet to the dry ingredients and stir until well combined. Using your hands continue to combine into a dough and form it into a ball. Press this down onto a cutting board and roll into a 1 inch thick circle. Using a pizza cutter, slice into 8 triangles and lay them out on your baking sheet. Bake for 10-12 minutes or until browned on the edges.



Recipe adapted from

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2014 The Well Connection.