GF DF Protein Chocolate Chip Scones with Sourdough Discard

Ingredients:

- 1 cup blanched almond flour

- ¾ cup vegan protein powder (vanilla or other)

- ⅔ cup tapioca flour or arrowroot flour

- ⅓ cup coconut sugar

- 1¼ tsp baking powder

- ½ tsp sea salt

- ½ tsp cinnamon (optional)

- ⅓ cup olive oil

- ½ cup gluten-free sourdough discard

- ¼ cup df milk (or milk of choice)

- ½ cup chocolate chips (vegan if needed)

Instructions:

1. In a large bowl, combine almond flour, protein powder, tapioca flour, coconut sugar, baking powder, salt, and optional cinnamon.

2. Blend in olive oil until the mixture forms pea-sized crumbles.

3. Mix sourdough discard with milk in a separate bowl, then stir into dry ingredients until just combined.

4. Form the dough into an 8-inch circle on floured parchment paper, chill for at least 1 hour or overnight.

5. Preheat oven to 375°F. Cut chilled dough into 8 scones, space them out on the baking sheet, brush with milk.

6. Bake for 20-25 minutes until golden.

Enjoy dipped in almond milk!