I wasn’t kidding when I said I loved scones. In fact, when I have a morning I spend at the gym, I follow it up with a couple of scones reheated at the office. They are easy to travel with, and keep quite nicely. Once again, I used the scone recipe off the back of the package for Pamela’s Products Baking & Pancake Mix and added my own little twist to it. This time…almond butter. And wow…was it ever amazing. Try it out. Eat them up!
Gluten-Free Almond Butter Scones with Dark Chocolate Chips
Servings: 12
Time: 20-25 minutes
Ingredients:
- 2-1/3 cups Pamela’s Baking & Pancake Mix
- 1/3 cup sugar
- 1 tsp baking powder
- 1/2 cup Nestle’s Dark Chocolate Chips
- 4 tbsp almond butter (I used Maranatha Organic Creamy Almond Butter)
- 1 egg, beaten
- 2/3 cup milk (I use unsweetened almond milk)
Directions:
Preheat oven to 375°.
Mix the dry ingredients together.
Cut in the almond butter using two knives.
Add the milk and beaten egg. Mix together with a fork. Dough will be thick.
Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.
Bake for 15-17 minutes.
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What made these work so well, as far as flavor went, was the richness and sweetness of the dark chocolate chips, paired with the salty flavor of the almond butter. I loved them. But don’t take my word for it. Bake up a batch and try for yourself.
The Celiathlete 