Serve these grain-free paleo scones for brunch on a lazy weekend day! Or prepare a batch at the beginning of the week to pack in your child's lunchbox. You can replace the chocolate chips with raspberries, chopped cherries, or blueberries if you would like.
Ingredients
2½ cups
blanched almond flour
¾ cups
tapioca flour
2 teaspoons
baking powder
½ teaspoons
sea salt
6 tablespoons
organic palm shortening
2 large
eggs
6 tablespoons
maple syrup
1 teaspoons
vanilla extract
¼ cups
dark chocolate chips