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    Home | Recipes | All Desserts

    Chocolate Chip Scones (Gluten-free, Paleo)

    By Adriana Harlan | 14 Comments | Published: Nov 7, 2013 · Modified: Dec 17, 2020

    Recipe Reviews
    5 from 1 review

    These gluten free Chocolate Chip Scones taste so irresistible that you will be tempted to eat the whole batch! These are not dry and crumbly as other scones and take just a few minutes to make using healthy ingredients.

    plate with three chocolate chip scones with basket in background with more scones

    Traditionally, scones made with white flour have a crumbly texture and are slightly hard and dry on the inside, but not these chocolate chip scones! These have a much more tender and moist consistency on the inside, almost like a soft, buttery chocolate chip cookie.

    The method of preparing this recipe is similar to traditional scones. The main difference here is that these are made with no grains or refined flours. Instead, a blend of almond flour and arrowroot starch is used. These wholesome flours are then combined with healthy fats from organic, grass-fed butter and full fat greek yogurt. They are lightly sweetened with raw coconut palm sugar and mini dark chocolate chips.

    Before you make this recipe I have to warn you that they taste so irresistible that you will be tempted to eat the whole batch!

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    Chocolate Chip Scones (Gluten-free, Paleo)

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    5 from 1 review
    Recipe by Adriana Harlan
    Servings :10
    Prep :15 mins
    Cook :10 mins
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    Ingredients

    • 2 cups blanched almond flour
    • ¼ cup arrowroot powder
    • ⅓ cup unrefined coconut sugar
    • ½ teaspoon fine himalayan salt
    • ½ cup semisweet mini chocolate chips
    • 5 tablespoons pastured butter, cold and chopped into small pieces
    • 1 teaspoon baking soda
    • ½ cup plain Greek yogurt
    • 1 egg, room temperature
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Preheat the oven to 350°F.
    • In a large bowl, mix the almond flour, arrowroot powder, coconut sugar, baking soda and salt.
    • Using a fork, mix the butter into flour mixture until it resembles coarse meal.
    • Stir in chocolate chips.
    • In a separate bowl, whisk together the yogurt and egg.
    • Using a fork, stir wet and dry ingredients together, just until combined. Do not overwork; the dough should be crumbly.
    • Transfer dough to a baking sheet lined with parchment paper and form it into a 6-inch circle.
    • Using a pastry cutter or knife, cut into wedges. Gently separate each piece on the baking sheet.
    • Bake until golden, about 10 to 15 minutes, rotating sheet halfway through.
    • Set baking sheet on a wire rack and allow scones to cool.

    Notes

    Store in an airtight container in the fridge.

    Nutrition per serving

    Calories: 290kcalProtein: 7.3gFat: 22.1gSaturated Fat: 7.2gSugar: 9.8gFiber: 2.7gCarbohydrates: 18.9gNet Carbs: 16.2g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

    Made this recipe?Please leave a review and photo in the comments below.

    Recipe serves 10+ people.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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