Instead of using canola oil, I used coconut oil. I melted it and mixed it with the eggs, but it solidified in the eggs. So next time, I'll cut in the coconut oil like I would with butter. I used table salt instead of kosher, I just used half as much. I also used honey instead of agave nectar. I used mini semi-sweet chocolate chips because that's what I had on hand. They were a bit too sweet for my taste, so next time I'll use 1-2 Tbsp of honey if I use extra dark chocolate or just leave it out altogether, especially if I use semi-sweet chips again. These would be really good with wild blueberries and a bit of lemon curd too.
So here's how I'll make them next time:
Chocolate Chip Scones
(makes 8 large scones)
2 1/2 c almond flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon1/3 c coconut oil
1-2 Tbsp honey
2 eggs, lightly beaten
1/4-1/2 c chopped 85% dark chocolate
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
Mix all dry ingredients together in a medium bowl.
Using a pastry blender or a fork, cut in solid coconut oil.
In small bowl combine eggs and honey. Pour into dry ingredients and stir with rubber spatula.
Stir in chocolate.
Using a spring-loaded ice cream scoop or two spoons, scoop dough onto pan.
Bake 15-17 minutes or until golden brown and a toothpick comes out clean.