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.

Prep Time10

Cook Time15

Total Time35

Course: Breakfast

Cuisine: American

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

Servings:

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!

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