Enjoy these carob chip scones for breakfast, as a lunchbox treat, or because it’s Tuesday afternoon. All that matters is that you enjoy them.
Carob Chip Scones
Description
Enjoy these carob chip scones for breakfast, as a lunchbox treat, or because it’s Tuesday afternoon. All that matters is that you enjoy them.
Ingredients
Instructions
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Preheat oven to 400°F/200°C. Line a baking sheet with parchment paper and set aside.
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Combine dry ingredients (flour through salt) in a medium sized mixing bowl and whisk to combine. Combine wet ingredients (egg through water) in a small bowl or measuring cup and whisk to combine.
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Pour dry ingredients into the wet ingredients and stir to combine. Fold in carob chips.
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Flour a large cutting board or counter top and lay out the dough. Pat into a 2-inch thick round. Using a knife or pizza cutter, cut the dough into 8 pieces (half, then half again, then the halves in half again…). Transfer to your prepared baking sheet and place in the oven.
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Cook for 10-12 minutes or until light golden in color.
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Serve warm!
Servings 8
- Amount Per Serving
- Calories 251kcal
Note
In case you need help sourcing carob chips, my favorite brand (and the only one I’ve found that works for us) is the carob chips from Hoosier Hill Farms*. They do have soy lecithin in them as well as Palm Kernel Oil, so make sure you test them out for yourself.
Chatfield Carob Chips* would be another option, but they use beet sugar along with palm kernel oil and palm oil. I haven’t been able to find them locally, so can’t speak to experience with those.
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This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, and corn free.