Bake random things. It’s one of those things I do when I can’t sleep. These popped up because I finally decided to splurge and buy some coconut flour. Using it is still a little bit of a mystery, so I used Vegan Cinnamon Roll Scones as the starting point. The end results are quite pleasing, if on the less sweet side, and very filling. Perhaps because both almond meal and coconut flour are quite high in calories! (But also good fats, and fiber).

Chocolate Chip Scones

12 to 16

30 g coconut flour
95 g almond meal
1 t baking powder (This should really be two. I was not at my best.)
1 t ground ginger
3 T butter (cold)
1 egg, beaten
4 T spiced syrup from home canned plums (Nope, you just have to can your own plums with spices.)
small handful chocolate chips

Preheat oven to 400 F.

Mix together the almond meal, coconut flour, baking powder, and ginger. Cut in the butter, with your fingertips or a pastry cutter. Mix in the chocolate chips, egg, and syrup, and stir lightly until it forms a gloppy ball. Pat out into a circle on waxed paper. Slice into triangles or squares and triangles. Either line your pan with parchment paper or sprinkle a little extra flour over the bottom of your pan. Transfer scones to a baking pan and bake for 10-14 minutes.

Note: In the light of day, these are still reasonably delicious. However, they are less crisp than one would like a scone to be. Expect them to be more like tender cookies, of the sort that emerge when a shortbread cookie meets a an applesauce bar on a dark and lonely night.

Linked to: <a href=””>Slightly Indugent Tuesday</a>