May 6, 2020

Chocolate Chip Scones (Made with Coconut Oil)

These delicious chocolate chip scones made with coconut oil can be made in 10 minutes! No rolling out required! Plus, this is a guilt free, healthier version. Thus, a simplified version of an old favorite. Not only are we using coconut oil instead of butter… we’re also replacing cream with milk. Don’t worry, they’re wonderful! Best of all, they’re easy! When I’ve made these in the past, I always felt like they had too many steps, too much clean-up and too many calories!

Chocolate Chip Scones… the easy way!

I don’t like to roll dough out onto my counter and then try to transfer it to a cookie sheet. It doesn’t always work out well! Plus, I don’t like the clean-up. Therefore, I came up with an easier method using wax paper to eliminate some of the clean-up and make transfer to the baking sheet easy. Lastly, a pizza wheel makes cutting a cinch too.

Quick treat… 20 minutes total time

I make these little treats in 10 minutes! 10 minutes prep and then 10 more in the oven and you’re ready to sit down with a cup of tea or coffee and enjoy a tasty little biscuit.

Chocolate Chip Scones- No sugar added

It’s true, the recipe itself does not call for sugar! The only source of sugar in these scones comes from the chocolate chips…and here’s the best part…they’re delicious! They remind me of a biscuit with chocolate chips.

Gluten Free Modification

Also, if you’re gluten free these are just as good using Bob’s Red Mill Gluten Free 1-1 flour. This is the only gluten free flour I use therefore I cannot vouch for the results using another!

Ingredients

2 cups flour – if GF (Bob’s Red Mill Gluten Free 1-1 works perfect)

4 tsp. Baking Powder

1 tsp. Salt

1/3 cup Coconut Oil

1/2 cup Chocolate Chips

1/2 cup Milk

1 Egg

3 tbsp. Coarse Sugar

Instructions

Combine flour, baking powder and salt. Mix well.

Use a whisk to cut in coconut oil, mix until it forms crumbs. Add chocolate chips.

In a small bowl, beat buttermilk and eggs.

Add to flour mixture and stir to form a large ball. (it should be soft but not sticky and easy to handle, add more flour if needed)

Lay a large sheet of wax paper on counter, turn the dough out onto it, flour your hands and press dough into a large round, about ½ inch thick.

Use a pizza wheel to cut into wedges.

Grease a large cookie sheet.

Carefully lift the wax paper from counter and turn the wedges out on top of your baking sheet (the same way you would release a cake from the cake pan). Discard wax paper. Use a spatula to space them out a bit, they don’t expand too much.