Coconut Flour Chocolate Chip Scones

After several requests for an adaptation of the chocolate chip scone recipe I posted recently, I did a little research and came up with this version that uses coconut flour instead of almond flour. I like baking with both types of flour, but almond flour offers a more neutral taste and moist texture. I love coconut, so this scone recipe fills the bill on so many levels. The flavor is delicious, with some coconutty undertones. I could have probably made 14 scones, but since I ate about one scones worth of batter from the bowl, I ended up with 12 large scones. They are a little less moist than their almond flour counterparts, but nothing that a little smear of grass-fed butter or fruit spread can't take care of. Enjoy this nut-free treat with coffee or tea. And feel free to replace the chocolate chips with fresh or dried fruit. Enjoy!

Adapted from healthymontreal.ca.


Makes 12 large drop scones.

Ingredients
Dry
3/4 cup coconut flour, sifted
1/4 tsp baking soda
1/2 tsp cinnamon
Wet
2 Tbsp raw honey, liquified
1 tsp pure vanilla extract
1/2 cup coconut oil, liquified
6 pastured eggs, at room temperature (You can do this quickly by placing the eggs in a bowl of very warm water for about 5 minutes.)
1-2 Tbsp full-fat coconut milk
Mix-In
3/4 cup dark chocolate chips, chopped nuts, fresh berries, or dried fruit (or a combination)

Preparation

Place scones about one inch apart.

1. Preheat oven to 350 degrees F.
2. Prepare a large, rimmed baking sheet by lightly coating with coconut oil.
3. In a medium bowl, sift together dry ingredients, stirring with a fork or whisk to combine.
4. Combine honey, vanilla, and coconut oil in a large bowl.
   NOTE: I recently purchased a Cuisinart immersion blender with a whisk attachment. I used the electric whisk for this recipe and it worked out great. You could use a hand mixer or a lot of muscle to make this happen, too.
5. Add eggs, one at a time, mixing after each addition.
6. Pour dry ingredients into wet and combine. (I used my electric whisk here, too.)
7. Let batter sit for 5 minutes to see how much liquid the coconut flour absorbs, then add coconut milk, 1 Tbsp at a time, until the dough is moist but not overly wet. I added 1 Tbsp, but will add 2 next time.
8. Use a cookie scoop or spoon to drop two-inch mounds of batter on the baking sheet, about 1 inch apart. 
9. Bake for 20 minutes or until lightly toasted on top and a toothpick comes out clean.
10. Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.