This is from Elana’s Pantry book, the Gluten-Free Almond Flour cookbook which I need to return to Melisa (Thanks for letting me use it). If you got to try this oh so yummy, sweet tooth saver, delicious treat today here is how I made it.
2 1/2 cups of blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/3 cup grapeseed oil
1/4 cup agave nectar
2 large eggs
1 cup coarsely chopped dark chocolate (73% cacao)
Prehead oven to 350. Line 2 large baking sheets with parchment paper.
In large bowl, combine the almond flour, salt, and baking soda. In a med bowl, whisk together the grapeseed oil, agave nectar, and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the chocolate. Drop the batter in scant 1/4 cups 2 inches apart, onto the prepared baking sheets.
Bake for 12-17mins, until golden brown or a toothpick inserted into the center of a scone comes out clean. Let the scones cool for 30mins on the baking sheet, then serve!