PALEO CHOCOLATE CHIP SCONES
(GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO)
I’d never made scones before I made these, and now I’m sad that I waited so long! I was always intimidated by the process and never realized just how easy it is. This recipe is impossible to mess up. In fact, I’ll call it fool proof. They’re light enough for breakfast, but just sweet enough for a treat too. I went with the classic chocolate chip scone because chocolate makes everything better. I store mine in the fridge after baking them and letting them cool. They’re delicious both warm and cold – warm with almond butter is my favorite. I hope you make these scones and enjoy them as much as I do!
To make these scones, combine the ingredients in a large mixing bowl. Dough will be pretty sticky. Gently fold in chocolate chips. Place dough in the freezer for 15-20 minutes, until firm. Doing so will make the dough more easy to work with. Remove dough from fridge and sprinkle tapioca flour on a parchment lined baking sheet. Using your hands, form dough into a disc shape. It should be able 1 inch thick. Place disc on baking sheet and using a very shape knife, slice dough into 8 equal pieces, in the same way you’d cut a pizza. Separate the scones, leaving at least one inch between them before baking. They don’t spread much while in the oven. Bake for 15-16 minutes, until slightly golden on top and set in the middle. Allow the scones to cool for 10 minutes before transferring to a wire rack to completely cool. Store leftovers in the fridge.
These scones are super easy to make but they look fancy! They are soft and fluffy and dotted with dark chocolate chips throughout. They’re great for a sweet breakfast option, an afternoon pick me up or a yummy dessert.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Dessert, Snack
Servings: 8 scones
1 cup + 1 TBL almond flour
1/4 cup coconut flour
2 TBL coconut sugar
1 egg, room temperature
1 TBL pure maple syrup
1/4 cup almond milk
2 TBL melted ghee (or coconut oil)
1/2 tsp baking soda
1 tsp vanilla
1/3 cup dark chocolate chips
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Combine all ingredients except chocolate chips in a large bowl or KitchenAid. Gently fold in chocolate chips.
Place dough in the freezer for 15-20 minutes or util firm. Remove from freezer and sprinkle tapioca flour on parchment paper.
Form dough into a disk shape using your hands, about 1 inch thick. Place on parchment paper.
Using a sharp knife or pastry cutter, slice disk into 8 even pieces and separate pieces on baking sheet. They do not spread much while cooking.
Bake for 15-16 minutes and let cool for 10 minutes before removing to a wire rack to cool completely.
Keep leftovers in an airtight container in the refrigerator.