In the Kitchen with Christine // Scones

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Chocolate Chip Scones
Makes 8
2 cups almond flour
½ cup tapioca flour
1 tsp baking soda
¼ tsp salt
½ tsp vanilla
¼ cup maple
¼ cup coconut oil, melted
1 egg OR flax egg (1 tbsp flax, 3 tbsp warm water) 
Mix wet and dry ingredients separately, then mix together and chill dough for 3 hours in the fridge, or 1 hour in the freezer. Shape into a 1.5” thick disc and cut into 8 pieces, then bake at 350°F for 16 mins, or until golden brown

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Berry Jam 
1 cup frozen or fresh raspberries
1 tbsp coconut sugar
1 tbsp honey 
1/2 tbsp arrowroot powder or corn starch
Simmer on medium heat until slightly thickened, about 5 minutes, then add in arrowroot powder and mix until combined. Allow to cool, add to jar, and refrigerate if not used immediately.