These paleo chocolate chip scones are flaky, soft and packed with mini chocolate chips! They’re perfect for brunch, dessert, and anytime you need something special and sweet. Gluten free, grain free, with dairy-free options.
Are we on a scone kick or what? These chocolate chip scones actually came before the pumpkin ones I posted a couple of weeks ago. I just had to get the pumpkin ones out there first for obvious reasons!
It’s just not fall if I don’t post pumpkin dessert after pumpkin dessert Sept-Oct, you know?! I realize it’s not an actual law or anything, but I think it might be an unofficial food-blogging-law.
So yes, even though I know we’re still in October, we’re taking a break from pumpkin mania to dig into these classic, year-round delicious paleo chocolate chip scones.
Since this was my first shot at GOOD paleo scones, it took me a couple of tries to get things right.
You can absolutely make these dairy-free using either coconut oil, ghee, or even palm oil shortening if that’s your thing. That said, grass fed butter is the idea fat to get a great flaky scone.
Regardless of the fat you use, it needs to be nice and cold (as in freezer-chilled!) for the best texture. Above you can see the fat cut into the dry ingredients. I used a pastry blender for that and it took about a minute to get that crumbly texture.
Whenever I’m dealing with a dough, the issue of stickiness always comes up. For paleo baking, a sticky dough usually means a good end product.
I’ve had times where my dough wasn’t sticky at all – in fact, it was a dream to work with – and the finished product was a crumbly mess! This is one area where paleo baking doesn’t quite follow the rules of traditional baking!
Anyway, there are a couple of answers to the stickiness issue. First, you want to chill your dough for a good 30 mins before working with it – no way around this one.
Second, you might have to also chill your dough in the freezer for another 5 minutes after shaping it into a disc. Don’t worry about it freezing too much, as it thaws easily at room temp.
Third, wetting your knife lightly before cutting the dough into wedges is essential. If the wedges seem difficult to separate after cutting, place the dough in the freezer again (yes, I know!) for a few minutes until you can get the scones separated on the baking sheet.
All this said, I believe my house was pretty warm when I made these, so you might have a much easier time with this dough!
You can totally scream “hallelujah!” as soon as those scones go in the oven, because now you are DONE with all the tough stuff.
In mere minutes you can be digging into to a tender, flaky, chocolate chip-packed scone with reckless abandon.
Really, I’m serious. These chocolate chip scones can actually be served warm, unlike most other paleo baked goods, which is a huge plus for me! If you want, you can also bake them ahead of time and freeze while still warm and they’ll reheat well.
Just like my pumpkin ones, these chocolate chip scones were very well received by the PRM littles – who actually aren’t so little anymore, but still.
I will note that the way I cut these makes for rather large scones, so feel free to cut them in half, or make smaller ones if you want to exercise some portion control with your family!
I found myself demanding that the kids share with each other, which didn’t go over so well with them. No surprise there – these are WAY too good to want to share!
I hope you’re ready to bake, because these paleo chocolate chip scones are ready and waiting for you to give them life! Let’s go!
Chocolate Chip Scones {Paleo, GF, DF Option}
Chocolate Chip Scones {Paleo, GF, DF Options}
Ingredients
- 1 cup blanched almond flour
- 3/4 cup tapioca flour or arrowroot
- 1/3 cup coconut flour
- 1 1/2 tsp baking powder aluminum free
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/3 cup maple sugar or coconut sugar
- 6 Tbsp grass fed butter or ghee, palm oil shortening or coconut oil, cold, broken or cut into pieces
- 1/2 cup coconut milk full fat
- 1 tsp fresh lemon juice
- 1 large egg whisked
- 3/4 cup mini chocolate chips plus more to sprinkle on top*
Instructions
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Mix all dry ingredients in a large bowl (including the maple sugar)
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Add the fat (butter, ghee, etc.) and blend with a fork or pastry blender until an evenly crumbly mixture forms. This can also be done by pulsing a few times in a food processor.
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Make a well in the center of the crumbly mixture and the egg, coconut milk and lemon juice. Stir well until no flour spots show - you should have a sticky dough.
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Stir in the chocolate chips, then place the bowl in the freezer for 30 mins
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Meanwhile, Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
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Sprinkle some tapioca or arrowroot flour on the parchment lined baking sheet and place the chilled dough on top. Wet your hands lightly and work the dough into a 7-8” disk.
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Using a very sharp knife, cut dough into 8 triangular wedges. Wet the knife to help it glide more easily through the dough*
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If dough becomes sticky, place in the freezer for 5 minutes to firm. Separate wedges with a rubber spatula or your hands about 2” apart on the baking sheet. Sprinkle more chocolate chips over scones before baking if desired.
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Bake in the preheated oven about 20 mins or until lightly browned on top. Remove from oven and allow to partially cool, scones will be best served warm although can be refrigerated or frozen and reheated, if desired. Enjoy!
Recipe Notes
*Alternatively, you can drop the dough in 1/4 cup amounts onto the baking sheet as you would with biscuits to make things easier!
**If you prefer, use a paleo dark chocolate bar, chopped.
Nutrition
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Want More Paleo Baking Recipes? Try One of These!
Pumpkin Scones with Pumpkin Spice Drizzle
Garlic Herb Paleo Dinner Rolls
The Best Chewy Paleo + Vegan Chocolate Chip Cookies
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These look absolutely incredible!! Cannot wait to try 🙂
Can the dough be refrigerated overnight and baked in the morn?
Did you try doing that? I was wondering the same thing.
I love homemade scones! Looks so delicious and perfect for brunch!
Can I sub extra almond flour or cassava flour for the coconut flour? We have a coconut allergy in our home.
DELICIOUS!!! I used ground chia instead of egg and it came out just fine. Seriously this recipe worked out great! Next time I might add a little more coconut milk because they are a little crumbly but i will definitely be making these again!!
Oh that’s great to hear!
These are amazing!!!! I’ve made them twice now and they are so easy to make. My kids and husband love them! Thank you so much for yet another awesome recipe. Would love to have more scone recipes in the future.
These were sssooo good! Thank you! Didn’t have the time to freeze the dough so they ended up a bit flat but still tasted great. Instead of only choc. chips, I used a mix of chocolate chips & dried blueberries. Delicious! Will be going at the top of my GF scone recipes!
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Just made these and I’m seriously impressed with the crumb of these scones. The best GF baked good consistency I’ve ever enountered. Crispy on the outside, moist and crumbly on the inside, not too sweet! Thanks for this.
Made these twice now, thought I made a mistake with the ingredients the first time because the dough was so wet it was a giant glob and I could not cut it into scone shapes to bake. But the second time I made them the same thing happened, the dough is absolutely soaking wet and this time I froze the dough for a little bit before I baked it so that I could cut it into wedges before baking, but when I baked it it came out as one giant pool of scone, all the dough spread out and ran together and it looks like a huge misshapen chocolate chip cookie on the sheet pan, all scone shape is gone. They taste all right but they are definitely not scones.