Paleo chocolate chip scones are a must

I love making scones; they remind me of my yearly trips to Ireland.

Long hikes were always something we did first thing in the morning.

We would leave from the house by foot and hike all around Howth (a small town outside of Dublin).

On our trek back to the house we would always stop at the local coffee shop.

Always completely exhausted, we would order cafe americano, lattes and scones.

It was always the best way to refuel and enjoy the last mile hike back to the house!

Why you’ll love this scones recipe

• These scones are gluten free as they are made with almond flour, tapioca flour and coconut flour.

• They are freezer friendly! So they can be saved for another date, or for when you’re simply in the mood for a breakfast treat.

• Chocolate chip scones are made with wholesome ingredients like almond flour and coconut oil.

• If you don’t love chocolate chips, you can stir in your favorite add ins.

• This scones recipe pairs perfectly with a cup of coffee or tea.

• Paleo chocolate chip scones are slightly crispy on the outside and soft on the inside.

Ingredients needed for these easy scones

The below ingredients are needed to make these easy scones.

• Almond flour, tapioca flour and coconut flour will be used in this recipe
• Coconut sugar is an all natural sweetener used to sweeten up things up
• Baking soda will help the scones rise and puff up
• Salt, just a pinch, 1/2 tsp
• An egg will help bind everything together
• Refined coconut oil, or butter can be used, make sure it is softened (but still solid) and not melted
• Almond milk adds liquid and moisture
• Lemon juice, just a tsp, will help react with the baking soda
• Lastly, chocolate chips! I love this kind from amazon. I think they have a better chocolate flavor than regular chocolate chips.

Switch up the flavors in this scones recipe

These scones are also the perfect base for a variety of add ins. You can add strawberries, blueberries, bananas, nuts, dried fruit, etc. I always add chocolate chips, you can never go wrong!

Tips for making this easy scone recipe

Follow the below tips to make this easy scone recipe!

Firstly, combine the dry and wet ingredients separately. This will prevent over mixing.

Secondly, use softened refined coconut oil (not melted). Refined coconut oil is neutral in taste and smell so it won’t give these scones a strong coconut flavor.

Thirdly, let the batter chill in the fridge while you preheat the oven. This will allow it to thicken.

Other breakfast recipes you’ll love

If you love these chocolate chip scones, certainly try some of my other favorite breakfast recipes below.

• Maple Pecan Scones

• Healthy Oat Flour Waffles

• Oat Flour Cinnamon Rolls

• The Best Paleo Chocolate Muffins

Did you make this recipe?

If you make these chocolate chip scones, I would really appreciate a rating and a review!

Also, find me on instagram! Share a photo of your scones and tag me @braesbites.

I love to see what you make!

Print

The Best Paleo Chocolate Chip Scones

Paleo chocolate chip scones are perfect for breakfast, brunch or even dessert! They are made healthy and gluten free with almond, tapioca and coconut flour.

Course Breakfast

Cuisine American

Keyword Chocolate chip scones, gluten free scone recipe, healthy scone recipe, Paleo Scones, scone recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 278kcal

Ingredients

• 1 cup almond flour
• ¾ cup tapioca flour
• ¼ cup coconut flour
• ⅓ cup coconut sugar
• ¾ tsp baking soda
• ½ tsp salt
• 1 egg large
• ⅓ cup coconut oil or butter softened but still sold
• ⅓ cup almond milk
• 1 tsp lemon juice
• 1/2 cup chocolate chips

Instructions

• In a large bowl combine that almond flour, tapioca flour, coconut flour, coconut sugar, baking soda, and salt. Stir until combined.
• Using a fork, cut the coconut oil into the dry mixture until it becomes crumbly. Set aside.
• In a small bowl, whisk the egg, milk and lemon juice and then pour it into the dry crumbly mixture. Stir until just combined. Lastly, fold in the chocolate chips.
• Place your bowl in the fridge to chill while you preheat your oven.
• Preheat your oven to 400 degrees and line your baking sheet with parchment paper.
• Remove the dough from the fridge and place it on top of the floured parchment paper (I sprinkled my parchment paper with a little bit of tapioca flour). Shape the dough into a circle disk, about 8 inches. Using a knife, cut the dough into 8 triangle pieces and separate them across your baking sheet.
• Bake in the preheated oven for 15 minutes until the outside is browned and crispy. Let the scones cool and 10 minutes and then enjoy!

Nutrition

Calories: 278kcal | Carbohydrates: 25g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 293mg | Potassium: 11mg | Fiber: 3g | Sugar: 9g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

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