These Paleo Chocolate Chip Scones are tender and moist on the inside with a crispy exterior. They are grain free, gluten free, made without heavy creamy and sweetened with maple syrup - the perfect Paleo scone!
Earlier this year, I made my first ever scone recipe! And now I just can't get enough.
I've been testing quite a few varieties...some Vegan, some with fruit some with chocolate. But these Paleo Chocolate Chip Scones? Oh, they're something else!
These scones are:
- Paleo
- dairy free - made without heavy cream or butter
- gluten and grain free
- tender and moist on the inside
- crisp and crumbly on the outside
- easy to make
This easy recipe for chocolate chip scones is healthy, but doesn't taste like it. My entire family gave them two thumbs up!
Ingredients in Paleo Chocolate Chip Scones
These scones are made with a mixture of grain free flours, non-hydrogenated shortening (making them dairy free), egg and sweetened with maple syrup.
Here's what you need to make them:
- blanched almond flour
- tapioca flour (or arrowroot)
- coconut flour
- baking soda
- salt
- non-hydrogenated shortening
- egg
- maple syrup
- chocolate chips
- water
Grain Free Flours
The combination of almond flour, tapioca flour and coconut flour is a must! It is needed to achieve the right texture - moist, yet crisp and crumbly. The only substitution would be to use arrowroot flour in place of the tapioca flour.
Shortening
These scones are made without butter. Instead, I use non-hydrogenated shortening. I actually use this ingredient in quite a few of my recipes because it is the best dairy-free alternative to butter. (At least, that's my opinion.)
Make sure to use non-hydrogenated shortening, as the other stuff (like Crisco) is horrible for you! My favorite brand of shortening is from Nutiva. Their product is made with: organic palm fruit oil, organic unrefined red palm oil, organic unrefined virgin coconut oil.
As an alternative to the shortening, you could use grass fed butter or coconut oil.
Egg
This recipe has not been tested without eggs. If you are looking for an egg-free scone recipe, I suggest taking a look at my Strawberry Scones.
How to Make Chocolate Chip Scones From Scratch
Scones may look hard to make, but they're not! Here are the step-by-step instructions for how to make chocolate chip scones.
First, preheat your oven to 375 degrees F.
Make the Dough
Next, make the dough.
In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, baking soda and salt.
Add the shortening and mix until the dough is a course, crumbly mixture.
Add egg and maple syrup to the dough and mix until just combined, then add in the chocolate chips. Note: it is important not to over-mix the dough.
Shape the Dough
Roll the dough into a ball and then flatten on a parchment-lined baking sheet. Cut the dough into 8 even pieces, then separate each piece so that they aren't touching.
Bake the Scones
Place the scones in the oven and bake at 375 degrees F for 12 minutes. They should be golden brown around the edges and firm to the touch.
Cool the Scones
Cool the scones on the pan for a few minutes, then transfer to a wire cooling rack. Once the scones have been cooled to room temperature, you may add the glaze.
Add the Glaze
The glaze is optional, as these scones taste great on their own. However, I drizzled this batch with some Cacao Superfood Honey. This honey is from Beekeeper's Naturals and made with raw honey and organic, raw cacao.
These scones are great for breakfast or dessert. They do taste best eaten just after being baked, but you can store them in the fridge to save for later. For long term storage, keep them in the freezer and reheat in the microwave or oven before eating.
More Easy Paleo Breakfast Recipes
For more easy Paleo breakfast recipes, take a look at these reader favorites:
- Paleo Oatmeal
- Savory Sweet Potato Waffles
- Chocolate Collagen Mug Cake
- Dairy Free Strawberry Blueberry Smoothie
Enjoy!
Print
Paleo Chocolate Chip Scones
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 scones 1x
Description
These Paleo Chocolate Chip Scones are tender and moist on the inside with a crispy exterior. They are grain free, gluten free, made without heavy creamy and sweetened with maple syrup - the perfect Paleo scone!
Ingredients
Scones:
- 1 cup blanched almond flour (95g)
- ½ cup tapioca flour (60g)
- ¼ cup coconut flour (26g)
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup non-hydrogenated shortening
- 1 large egg
- 3 Tbsp maple syrup
- 2 Tbsp water
- 2-3 Tbsp mini chocolate chips
Glaze (optional):
Instructions
- Preheat oven to 375 degrees F.
- In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, baking soda and salt.
- Add shortening and mix until dough is a course, crumbly mixture*
- Add egg and maple syrup to the dough and mix until just combined - do not over mix!
- Fold in the chocolate chips.
- Roll the dough into a ball and then flatten on a parchment-lined baking sheet. Cut into 8 even pieces, then separate each piece so that they aren't touching.
- Place scones in the oven and bake at 375 degrees F for 12 minutes.
- Remove from oven, cool on the pan a few minutes, then transfer to wire cooling rack and cool to room temperature.
- Optional: drizzle with glaze once fully cooled
Notes
*I recommend mixing first with a fork, then using your hands to work the dough. The mixture will be course and crumbly, not fully combined. (See blog post photos for reference.)
Keywords: scones, chocolate chip, almond flour, breakfast, brunch, dessert
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