DIY Bakery Recipe #1: Orange Chocolate-Chip Scones

Today I am sharing the first recipe from the DIY Healthy Bakery Project- orange chocolate-chip scones! The base for the scone recipe comes from Sweet Laurel, an incredible grain-free, sugar-free bakery in Los Angeles. I highly recommend the Sweet Laurel blog and cookbook for a multitude of grain-free, Paleo, and low-carb baking ideas that are really delicious.

I’ve adapted the original recipe to yield more traditional, layered scones and to include a Keto/low-carb option. I also changed the flavor, because I grew up baking orange chocolate-chip cookies with my grandmother every weekend and I simply love this flavor combo. Feel free to try any mix-ins that sound good to you, however, and just use the scone recipe as a base. Some ideas for alternative flavors are included at the end of the newsletter! 

If you try this recipe, please send me a picture or tag me on Instagram @cooking_curated. I’d also love your feedback on the recipe- so click the button below to let me know what you think!

The Instructions

Mixing:

1. In a medium bowl, use a large fork or whisk to mix together almond flour, salt, baking soda, and granulated Monkfruit sweetener (if using). 

2. In a separate, small bowl, use a fork to whisk together eggs and coconut oil. If using maple syrup, whisk as well.

3. Add the wet ingredients to the dry ingredients, and mix together using a fork or spatula. 

4. Fold-in orange zest and chocolate chips. 

Shaping:

1. Lay the dough on one side of a sheet of parchment paper. Fold the other side over the dough. Use your hands to press the dough into a rectangle about as thick as your finger. Place in the fridge to chill for 15-20 minutes. 

2. While the dough chills, preheat the oven to 350 degrees Fahrenheit. 

3. Remove dough from the fridge and peel the parchment off the top. Using a large knife or bench scraper, cut the dough in half vertically. Then, cut the dough again horizontally. Finally, use the knife to cut a diagonal in each of the halves, so you have eight triangles. You should have two rectangles that look like the picture on the left below. 

   Using your hands, carefully lift a triangle off the parchment and place it on top of another triangle, lining the sides up so they match each other, as shown in the picture on the right. Use your fingers to lightly pull the sides of the layers together, but don’t worry too much about doing this perfectly. Repeat until you have four double layer scones.

The Ingredients:

• 2 1/2 cups super-fine almond flour (not almond meal)

• 1/2 teaspoon Kosher or himalayan pink salt

• 1/2 teaspoon baking soda

• 1/4 cup 100% maple syrup or 1/4 cup granulated Monkfruit sweetener (I like Lakanto brand Classic or Golden)

• 1/3 cup coconut oil (melted and then cooled to room temperature)

• 2 eggs, preferably room temperature 

• Zest of 1/2 orange (or more/less to taste)

• 3/4 cup sugar-free chocolate chips

**This recipe is a great base for any flavor scone you would like to make. Consider replacing the orange zest & chocolate chips in the recipe with:

• Zest of 1/2 lemon & 2 tablespoons poppyseeds

• Zest of 1/2 lemon & 3/4 cup currants

• Zest of 1/2 lemon & 1/2 cup blueberries (if doing this, add blueberries in between the triangle dough layers, after chilling)

• 1/2 cup dried cherries & 1/4 cup dark or white chocolate chips