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A platter of scones with espresso cups, an espresso coffeepot, and flowers in a vase.
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5 from 1 vote

Gluten-Free Chocolate Cardamom Scones

Gluten-Free Chocolate Cardamom Scones are a fragrant and tasty brunch, snack, or treat with sweet aromatic Fall flavors and hints of citrus.
Course Breakfast, Brunch, Treat
Cuisine American
Keyword After School Treat, Authentic Swedish Ice Chocolate Candy, Cardamom, Chocolate Covered Coffee Beans as a snack, Gluten-free Brunch Scones, Gluten-free Cardamom Chocolate Scones, Gluten-free Cardamom Chocolate Scones Recipe, Gluten-Free Scones, Gluten-Freee Breakfast Scones, Roasted Pumpkin Seeds Treat
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 scones
Calories 172kcal
Author LaRena Fry

Ingredients

  • 2 cups cassava flour
  • 1/3 cup monk fruit sweetener
  • 1 tbsp baking powder
  • 1/3 tsp pink salt
  • 1 tsp freshly ground cardamom 15- 20 cardamom pods
  • 6 tbsp coconut oil
  • 2/3 cup homemade mini chocolate chips or store bought with stevia
  • 1 whole room temperature egg
  • 2/3 cup of divided cold unsweetened coconut milk Shake can before opening
  • 1 tsp pure vanilla
  • 4 tsp coconut sugar

Instructions

  • First, preheat the oven to 375.
  • Second, line a baking pan with a sheet of parchment paper.
  • Third, stir together the cassava flour, monk fruit sweetener, baking powder, pink salt, and ground cardamom in a bowl.
    2 cups cassava flour, 1/3 cup monk fruit sweetener, 1 tbsp baking powder, 1/3 tsp pink salt, 1 tsp freshly ground cardamom
  • Next, using a pastry knife cut in the coconut oil until it resembles pea-sized pieces.
    6 tbsp coconut oil
  • Add in the chocolate chips and stir it together.
    2/3 cup homemade mini chocolate chips
  • Whisk the liquid ingredients together the beaten egg, coconut milk, and vanilla extract.
    1 whole room temperature egg, 2/3 cup of divided cold unsweetened coconut milk, 1 tsp pure vanilla
  • Stir the dry and wet together.
  • Finally, pour the batter onto the counter and form into a disk.
  • Cut into 10 -12 pieces.
  • Brush the outside of the scones with the extra coconut milk and sprinkle the scones with coconut sugar.
    4 tsp coconut sugar
  • Place the scones on a baking sheet and place into the fridge for 15 minutes to prevent overspreading.
  • Or leave it in the fridge overnight for a quick and warm breakfast.
  • Place in the oven and bake for 15 - 20 minutes.

Notes

Nutrition Facts
Servings 12.0
Amount Per Serving
Calories 172
% Daily Value *
Total Fat 9 g 14 %
Saturated Fat 8 g 39 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 170 mg 7 %
Potassium 41 mg 1 %
Total Carbohydrate 19 g 7 %
Dietary Fiber 1 g 6 %
Sugars 2 g  
Protein 4 g 9 %
Vitamin A 8 %
Vitamin C 8 %
Calcium 16 %
Iron 20 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition

Serving: 12servings | Calories: 172kcal | Carbohydrates: 19g | Protein: 4g