Pear & Dark Chocolate Scones

Pear & Dark Chocolate Scones

Published on January 8, 2017 | By |
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 10

photo2If I do say so myself these scones were pretty yummy.  We had some really good organic pears that we needed to use and this recipe worked perfectly.  My son Jake and his girlfriend Jess agreed to be my official tasters for this new recipe and both gave it a thumbs up!  

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Ingredients

  • 2 1/2 cups blanched almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 2 tsp. melted butter or ghee for dairy free
  • 2 large eggs
  • 1/4 cup honey
  • 1 large pear ( I used Bartlett)
  • 1/2 cup dark chocolate chips

Instructions

  • 1. Preheat oven to 350 and line a baking sheet with parchment paper
  • 2. In a large bowl add almond flour, baking soda, and sea salt and mix well
  • 3. In a separate medium bowl add eggs and whisk ,then mix in butter and honey
  • 4. Add wet ingredients to dry ingredients and mix well
  • 5. Peel and core a large pear and chop into small pieces. Fold chopped pear into batter
  • 6. Fold chocolate chips into batter
  • 7. Scoop batter into small mounds on a parchment lined baking sheet. You can use an ice cream scoop for this.
  • 8. Bake 21-23 minutes or until tester is clean
  • 9. Let cool on cookie sheet a few minutes and then move to a cooling rack. Store on the counter for 2 days and then move to fridge.
  • 10. Enjoy!

Instructions

  • 1. Preheat oven to 350 and line a baking sheet with parchment paper
  • 2. In a large bowl add almond flour, baking soda, and sea salt and mix well
  • 3. In a separate medium bowl add eggs and whisk ,then mix in butter and honey
  • 4. Add wet ingredients to dry ingredients and mix well
  • 5. Peel and core a large pear and chop into small pieces. Fold chopped pear into batter
  • 6. Fold chocolate chips into batter
  • 7. Scoop batter into small mounds on a parchment lined baking sheet. You can use an ice cream scoop for this.
  • 8. Bake 21-23 minutes or until tester is clean
  • 9. Let cool on cookie sheet a few minutes and then move to a cooling rack. Store on the counter for 2 days and then move to fridge.
  • 10. Enjoy!
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About Chef

Jackie

I am a Nutritional Therapy Practitioner and I also have my Health Coach certification from the Institute of Integrative Nutrition. I have studied nutrition and wellness for 16 years and ...