Clean Almond Joy Scones
Yields: 8 scones
 
These tender scones have the same flavor as the popular candy bar—but none of the refined sugar or artificial ingredients! Store any leftovers in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.
  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and coconut. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Make a well in the center. Stir in the Greek yogurt, maple syrup, 2 tablespoons of milk, and almond extract. Fold in 1½ tablespoons of chocolate chips.
  3. Shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Gently press the remaining chocolate chips into the tops. Bake at 425°F for 17-20 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes: Regular whole wheat flour, whole wheat pastry flour, and all-purpose flour may all be substituted.

For a gluten-free version, I recommend the following blend: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum.

Honey or agave may be substituted in place of the pure maple syrup.

{clean eating, gluten-free, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/06/23/clean-almond-joy-scones/