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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Correction to my previous comment: froze the dough the recommended time the first time I made them, froze it longer the second time.
These are fabulous, easy and delicious. I love all of your recipes! Shared this one with my daughter and she loves them too. Thank you for creating delicious and healthy recipe options.
Oh my gosh. I cannot stop eating these! Used frozen ghee, and added some toasted pecans, and oh man! These are REAL scones- texture is spot on. I’d happily serve these to my non Paleo friends and family, except there probably won’t be any left! Thanks for sharing this ?
Made this morning for mother’s day & they were PERFECT, crisp outside & soft inside. Thank you for the recipe!
I am so glad I found this website. There are a lot of gluten free recipes that use only almond flour. Almond flour is costly so when I saw these recipes using a combination of various flours, I had to try it. I didn’t do the scones exactly the way in the directions. I will the next time but the flavor is wonderful.
I’m absolutely trying this over the rainy weekend! Might try adding pumpkin for some bonus flavor 🙂
Made this recipe using the chilled coconut oil, coconut sugar, food processor, arrowroot flour options. I left out the chocolate chips. I formed the dough into 8 disks by hand. They worked out well on the first try, cooked right through and as said in a previous comment nicely crisp on the outside and soft and crumbly on the inside after exactly 20 min in the oven. Not tall enough to cut in half and butter and jam but they are plenty rich, flavourful and sweet on their own. Thanks for the recipe, its a keeper!
I made these last night, and they were SO GOOD. It’s been a minute since i did any Paleo baking, and I know from many a batch of sawdust goods that the right blend of almond flour, tapioca starch and coconut flour make everything right. WELL DONE on this recipe! If you’re eyeing this and considering giving it a try, do it. Follow the recipe to a T, and you won’t likely be disappointed!
So good! Thank you for the recipe. I made the dough last night so I could quickly bake them in the morning. I left the dough in the refrigerator overnight and the dough was easy to work with. I put a little tapioca flour on my hands before pressing the dough out, cut it with a knife, and moved the scones around without any issue. They turned out perfect!
I made the recipe. But I didn’t read the part where it said to have the bitter cold and cut into the dough. I used ghee. My scones taste really good but they didn’t hold up their shape like yours. Would this be because of the butter?