CHOCOLATE CHIP SCONES

• 1¾ cups blanched almond flour
• 3 tablespoons coconut flour, sifted, plus more for rolling out the dough
• ¼ cup honey
• 1 egg
• 2 tablespoons milk
• 1 tablespoon fresh lemon juice
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• 3 tablespoons butter
• ½ cup dark chocolate chips
• Milk
• Coconut sugar mixed with cinnamon (½ & ½)

Preheat the oven to 350°F.

Place the flours, baking soda and salt in a large bowl and wisk together.

In a measuring cup (I actually use beakers), beat honey, egg, milk, and lemon juice together with a fork. Add to the dry ingredients and mix well.

Using a pastry cutter, blend in the butter, leaving pea-size bits of the butter visible in the dough. Gently stir in the chocolate chips..

Lightly sprinkle coconut flour on counter. Gather the dough into a ball and pat into a 6 inch by 6 inch square. Cut into 8 triangles.

Place the scones on a parchment-lined baking sheet. If desired, brush the tops with the milk and sprinkle with coconut sugar/cinnamon mix.

Bake for 18 to 20 minutes.