Bakerita · by Rachel Conners★ 5.0 (18)
Chocolate Chip Gluten-Free Sourdough Discard Scones
NUTRITION · PER SERVING95M COOK
CAL 16%·PRO 13%
CARBS 31G39% OF CAL
3G FIBER0G ADDED0G INTRINSIC18G OTHER10G TOTAL SUGAR
FAT 20G57% OF CAL
9G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sweet chocolate chip scones made with gluten-free sourdough discard, almond flour, and tapioca flour. Dairy-free and vegan with warm cinnamon notes. Great for breakfast or as a sweet snack.
dessertamericanbaked good🍪 sheet pan🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1¾ cup (174g) blanched almond flour
- ⅔ cup (85g) tapioca flour (or arrowroot flour)
- ⅓ cup coconut sugar
- 1¼ teaspoons baking powder
- ½ teaspoon sea salt
- ½ teaspoon cinnamon (optional)
- ⅓ cup (66g) refined coconut oil (or butter of choice (vegan if needed), firm)
- ½ cup (125g) gluten-free sourdough discard (see Notes)
- ¼ cup milk of choice (I used oat milk)
- ½ cup chocolate chips (optional, you can substitute with your favorite sweet mix-in!)
At a glance
PER SERVING · TIME 95M
CAL 16%·PRO 13%
CARBS 31G39% OF CAL
3G FIBER0G ADDED0G INTRINSIC18G OTHER10G TOTAL SUGAR
FAT 20G57% OF CAL
9G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 98mg
- Total sugar
- 10g
- Added sugar
- ≥8g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 20mg
- Calcium
- 67mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 98MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.