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Chocolate Chip Scones (gluten & grain free, Paleo/Primal)



  • Preheat the oven to 350°F.
  • In a large bowl, mix the almond flour, arrowroot powder, coconut palm sugar 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.