These Paleo Chocolate Chip Scones are easy to make and great with a cup of coffee. A fun treat that is gluten free, dairy free, and naturally sweetened.
These scones are a delightful treat that combines the buttery, flaky goodness of a classic scone with the richness of chocolate chips. Perfect for breakfast, brunch, or a sweet afternoon snack!
Not So Dry Scones
When I made these I was super happy with how they looked, but the inside wasn't crunchy/dry like a traditional scone. I was conflicted whether I should remake them or not which is when I asked my Instagram friends. The vast majority said soft on the inside is okay. One reader even said she thinks scones can sometimes be too dry so a softer one would be nice!
Ingredients for gluten free scones
Dry ingredients: almond flour, coconut sugar, salt and baking soda are the base of these scones. The chocolate chips are mixed in after the dough comes together with the wet ingredients.
Wet ingredients: almond butter, coconut oil, eggs and a touch of almond milk bring this dough together. Refined coconut oil or butter flavored coconut oil is best to use.
Making scones
They are super easy to make. Even if you have never made a scone I promise you can do it. They are easier than cookies because they don't spread. You divide the dough into 2 even balls, press flat, cut into triangles, and bake. So simple! Drizzle with a little extra chocolate if you want.
They chocolate chip scones are good for breakfast, they are good for dessert, and they are good for a snack. Really, there is no going wrong with these scones. Here are some more scones to try:
- Cinnamon Roll Scones (paleo)
- Triple Chocolate Scones (paleo)
- Lemon Poppy Seed Scones (paleo)
- Pecan Pie Scones (paleo)
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Paleo Chocolate Chip Scones
Ingredients
- 2 ¾ cup almond flour
- ½ cup coconut sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup almond butter, unsweetened and unsalted
- ¼ cup coconut oil
- 2 large eggs
- 2 tablespoons almond milk
- ½ cup dairy free mini chocolate chips
- ½ cup additional chocolate chips for the drizzle, optional
Instructions
- In a large bowl, combine almond flour, coconut sugar, baking soda, and salt. Stir well.
- In a measuring glass or microwavable bowl, combine almond butter and coconut oil. Microwave until smooth and melted- about 30-60 seconds depending on your microwave. Add this mixture to the dry mixture and stir.
- Add the eggs and almond milk to the mixture and stir well, until no dry spots remain. Stir in the mini chocolate chips.
- Divide dough into 2 equal balls and place on the sheet tray. Press each ball into a 6 inch circle that is about 1 inch thick. Cut each one into 6th's (halves, then thirds) and carefully separate them out on the baking sheet.
- Bake for 18-20 minutes, until they are lightly brown. Let cool.
- For the drizzle, melt additional chocolate chips in the microwave, stirring every 15 seconds until completely melted. Drizzle over cooled scones.
Brooke says
I make these quite often and they are very good!
Jessica DeMay says
Thanks, Brooke!
Brooke says
Quick question: when it says 16 grams of protein, 518 cal. is that for one scone or the entire batch? Thank you 🙂
Jessica DeMay says
That's per scone. Almond flour is calorie dense.