Allergy-Free Chocolate Almond Scones

1 cup + 3 tbsp almond meal/flour
1/4 tsp salt
2 tsp baking powder
3 tbsp canola oil
1 1/2 tsp Ener-G Egg Replacer + 2 tbsp warm rice milk (= 1 egg)
3 tbsp honey
1/2 cup chocolate chips
rice milk

Preheat the oven to 425 degrees.

In a medium bowl, combine flour, salt, and baking powder. Add oil and stir with a fork. The mixture will be somewhat crumbly, but not dry.

In a smaller bowl, beat egg replacer and honey. Add to the flour mixture, followed by the chocolate chips.

On a surface floured with almond meal/flour, turn out the dough and shape into a circle about half an inch thick. Cut into eight wedges and place on a greased baking sheet. Brush the scones with rice milk.

Bake for 6 – 10 minutes or until the tops are golden brown.

LOL, btw; sorry about the picture. I had to get one before daddy ate it. :D


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