Chocolate Chip Scones (Gluten-free, Paleo)

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

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.

Gluten-free, Grain-free, Paleo

Servings

Prep Time15

Cook Time10

Recipe by: Adriana Harlan

(livinghealthywithchocolate.com)

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

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