Paleo Chocolate Chip Scones with a Komboucha Ube Glaze
Healthy paleo scones with a healthy ube glaze.
Servings: 4 People
Ingredients
Paleo Chocolate Chip Scones
- 2 Cups Almond Flour
- ¼ Cup Unflavored Pea Protein Powder
- 1 Teaspoon Vanilla Powder
- 1 Teaspoon Baking Powder
- ½ Teaspoon Himalayan Pink Salt
- 2 Eggs at room temperature
- ⅓ Cup Almond milk at room temperature
- 2 Tablespoons Date Syrup
- 2 Tablespoons Melted and cooled Coconut Oil
- ½ Cup Mini Vegan Chocolate Chips
Kombucha Ube Glaze
- 2 Tablespoons Ube Powder
- ¼ Cup Health-ade Original Komboucha
Instructions
Paleo Chocolate Chip Scones
- Pre-heat oven to 325 degrees and line a baking tray with parchment paper or a silicon baking mat.
- In a bowl mix together the almond flour, pea protein, baking powder, vanilla powder and salt.
- In a separate bowl mix the eggs, almond milk, date syrup, coconut oil together. When thoroughly mixed pour into the dry mixture and mix until fully incorporated. Add in the dried blueberries and mix well.
- Cut the dough in half and mound each dough on the lined baking tray. Flatten out the dough and form 2 dough circles. Cut each circle into eight pieces to make mini triangle scones.
- Bake for 20 minutes. Once done place in a basket lined with a napkin and cover to keep warm. Serve with your choice of jam and butter and curd.
Komboucha Glaze
- Place the ube powder and komboucha in a small bowl and let sit for about 10 minutes for the ube to re-constitute. Mix well to get any lumps out and pour over the scones.