Chocolate Chip Scones
Sweet Elizabeth’s Organics Muffin Mix
(love already included)
Cold butter or cold coconut oil
farm fresh please
apple cider vinegar,
the good stuff
canned coconut milk,
full fat cause it’s good for you
Preheat oven to 350˚ and line a cookie sheet with parchment paper
Pour Sweet Elizabeth’s muffin mix into a medium size bowl and cut in the butter or coconut oil. (Use either pastry cutter or two forks to incorporate into muffin mix.)
Once the butter or coconut oil is really well incorporated, set aside.
In a small bowl, mix together the two eggs, apple cider vinegar, vanilla extract, and coconut milk.
Add wet mixture to the flour and butter mixture. Combine.
Gently fold in chocolate chips.
Shape the dough into a ball (it will be a really thick dough) and lay it on the parchment paper lined cookie sheet and begin to use your hands to pat down the dough ball into a 10” large circle.
Sprinkle the top with coconut sugar. (*optional step)
Slice the circle into 12 triangles and spread them apart onto the parchment paper lined baking sheet.
Bake for 16-20 minutes or until puffed up and slightly golden brown.