Almond Flour Chocolate Chips Scones

These paleo almond flour scones are studded with dark chocolate chips and perfectly flaky and soft!  Ideal for a cozy brunch, on-the-go breakfast or for whenever just need a special treat.  Gluten-free, grain-free & refined sugar-free!

overhead shot of paleo almond flour scones with chocolate chips cut into 8 wedged

Digging into a tender, flaky, chocolate chip-packed scone with reckless abandon – one of the biggest pleasures in life, don’t you think!

Really, I’m serious.  These chocolate chip almond flour scones ARE LIFE!  Everything a good scone should be: tender and fluffy on the inside, with a crispy, flaky and slightly crumbly exterior.

Oh, and they are PACKED with dark chocolate chips.  I could easily crush about 6 of these in one day – but then again, they are still pretty good the next day. Plus I get a lot of help eating these. So will you. The smell wafting through your house will attract a lot of testers, you’ll see.

overhead shot of homemade almond flour scones with chocolate chips

They are best after about 20 minutes of cooling time when they are still a bit warm. But you can also bake them ahead of time and freeze them and they’ll reheat well.

Ingredients needed for making paleo almond flour scones:

  • almond flour
  • arrowroot or tapioca flour
  • coconut sugar – you could also use brown sugar but I prefer coconut sugar. Here’s why.
  • baking powder
  • eggs
  • non-dairy milk – I used almond milk but you could use any other nut or seed milk you like
  • vanilla extract and cinnamon for flavor
  •  refined coconut oil, chilled
  • mini chocolate chips ( Enjoy Life mini chips for Paleo)

overhead shot of ingredients needed for making paleo chocolate chips scones

The ingredients for this scones recipe are simple and if you do a lot of paleo baking, I am sure you have all of these in your pantry!

For this recipe, I use a combination of almond flour, arrowroot flour, baking powder, and salt which I found yields at the best texture. We use no refined sugar, just coconut sugar for sweetness and the chocolate chips do add some more sweetness so we do not have to go too crazy on the amount.

As always, I love adding to a touch of cinnamon for extra warmth and that cozy feel. The cinnamon is optional and you could go ahead and add a different spice blend, like apple pie spice or pumpkin spice to give those a seasonal twist.

 

How to make Almond Flour Scones

Step 1 & 2 – In a large mixing bowl, whisk together almond flour, arrowroot, coconut sugar, baking powder, and salt.

Step 3 – Make a well in the center of the flour.

Step 4, 5 & 6 – Add eggs, milk, and vanilla. Whisk eggs and incorporate the liquids with the rest of the batter, whisking until well combined.

chilled coconut oil being cut into almond flour batter to make paleo almond flour scones

Step 7 & 8Add chilled coconut oil, using a pastry cutter or knife to “cut” it into the flour. You want small pieces of coconut oil throughout the dough.

Step 9 – Continue until the batter has specks of coconut oil throughout.

picture collage demonstrating how to shape paleo almond flour scones

Step 10 Stir in choc chips, making sure they are well distributed throughout the dough. Chill the dough in the fridge for at least 45 minutes. Preheat the oven to 375F / 190C degrees. Line a baking sheet with parchment paper and set aside.

Step 11, 12 & 13 –  Once the dough has chilled, scoop it on the prepared baking sheet.  Using your hands, form dough into an even-layered disk shape (about 7 inches / 17 cm wide). The dough might still be sticky, but it’s ok. Lightly wet your hands if needed.

picture collage demonstrating how to cut almond flour scones into wedges

Step 14  – Cut into 8 even pieces with a long sharp knife (like a pie, but without separating the slices). Tip: Wetting your knife lightly before cutting the dough into wedges is super helpful here. Press a few chocolate chips into the dough for that perfect look (optional) and bake for 22-24 minutes or until golden brown on the edges and dried to the touch.

Step 15 – Just when they’re out of the oven, re-cut the scones (just slide the knife in the cuts, don’t try to separate them yet!). Set aside to cool for 20 minutes and enjoy!

 

Are Chocolate Chips Paleo?

Thankfully, dark chocolate is allowed in moderation on the Paleo diet! However, most chocolate chips don’t pass as Paleo because they contain soy lecithin, grains, artificial and other non-Paleo ingredients. For this recipe, I recommend ‘Enjoy Life’ brand chocolate chips which are free from all of those no-no ingredients listed.

a half eaten paleo almond flour scone with chocolate chips

Tips for making almond flour scones:

  • The coconut oil needs to be nice and cold (as in freezer-chilled!) for the best texture.
  • I used a sharp knife to cut the fat into the flour and it took about a minute to get that crumbly texture.
  • As a general rule for paleo baking, a sticky dough usually means a good end product, so don’t panic if it feels “wrong” at first. If the dough is too easy to work with, your scones will be on the dry and crumbly side. This is one of those areas where paleo baking doesn’t quite follow the “traditional” rules of baking!
  • Make sure to chill your dough sufficiently for at least 45 minutes before working with it – no short cuts possible here.
  • Wetting your knife lightly before cutting the dough into wedges makes things easier and results in nicer looking scones.
overhead shot of paleo almond flour scones cut into 8 wedges
5 from 6 votes
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Paleo Almond Flour Chocolate Chips Scones

These paleo almond flour scones are studded with dark chocolate chips and perfectly flaky and soft!  Ideal for a cozy brunch, or on-the-go breakfast or for whenever just need something special and sweet.  Gluten-free, grain-free & refined sugar-free!

Course Breakfast, brunch
Cuisine American, British
Keyword almond flour scones, healthy scones recipe, Paleo scones recipe
Prep Time 20 minutes
Cook Time 25 minutes
Chilling 45 minutes
Total Time 45 minutes
Servings 8 Scones
Calories 329 kcal
Author Marie

Ingredients

  • cups almond flour
  • 1/2  cup arrowroot or tapioca flour
  • 1/3  cup coconut sugar or brown sugar
  • teaspoons baking powder
  • 1/4  teaspoon  sea salt
  • 1/2 teaspoon cinnamon - optional
  • large eggs
  • 2 tablespoons non-dairy milk I used almond
  • 1 teaspoon pure vanilla extract
  • tablespoons refined coconut oil chilled
  • 1/2 cup mini chocolate chips like Enjoy Life mini chips

Instructions

  1. In a large mixing bowl, whisk together almond flour, arrowroot, coconut sugar, baking powder, and salt. Make a well in the center of the flour. Add eggs, milk, and vanilla. Whisk eggs and incorporate the liquids with the rest of the batter, whisking until well combined.

  2. Add chilled coconut oil, using a pastry cutter or knife to “cut” into the flour. You want small pieces of coconut oil throughout the dough. Continue until the batter has specks of coconut oil throughout. Stir in choc chips, making sure they are well distributed throughout the dough.
  3. Chill dough in the fridge for at least 45 minutes.
  4. Preheat oven to 375F / 190C degrees. Line a baking sheet with parchment paper and set aside.
  5. Once the dough has chilled, scoop it on the prepared baking sheet.  Using your hands, form dough into an even-layered disk shape (about 7 inches / 17 cm wide). The dough might still be sticky, but it's ok. Lightly wet your hands if needed.
  6. Cut into 8 even pieces with a long sharp knife (like a pie, but without separating the slices), press a few chocolate chips into the dough for that perfect look (optional) and bake for 22-24 minutes or until golden brown on the edges and dried to the touch.
  7. Just when they're out of the oven, re-cut the scones (just slide the knife in the cuts, don’t try to separate them yet!). Set aside to cool for 20 minutes and enjoy!

Recipe Notes

  • The coconut oil needs to be nice and cold (as in freezer-chilled!) for the best texture.
  • I used a sharp knife to cut the fat into the flour and it took about a minute to get that crumbly texture. 
  • As a general rule for paleo baking, a sticky dough usually means a good end product, so don't panic if it feels "wrong" at first. If the dough is too easy to work with, your scones will be on the dry and crumbly side. This is one of those areas where paleo baking doesn’t quite follow the "traditional" rules of baking!
  • Make sure to chill your dough sufficiently for at least 45 minutes before working with it – no short cuts possible here.
  • Wetting your knife lightly before cutting the dough into wedges makes things easier and results in nicer looking scones. 
Nutrition Facts
Paleo Almond Flour Chocolate Chips Scones
Amount Per Serving (1 scone)
Calories 329 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 7g 35%
Cholesterol 42mg 14%
Sodium 102mg 4%
Potassium 116mg 3%
Total Carbohydrates 27g 9%
Dietary Fiber 3g 12%
Sugars 12g
Protein 7g 14%
Vitamin A 1.7%
Calcium 12.9%
Iron 8.3%
* Percent Daily Values are based on a 2000 calorie diet.

If you tried this Almond Flour Scones Recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on InstagramPinterest and Facebook for more deliciousness and behind-the-scenes!

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posted in
Breakfast / Brunch Dairy Free Fall Recipes Gluten free Holidays Meal Prep Recipes Refined Sugar Free Snacks
6 Comments
  1. What a delicious looking treat! I bet the chocolate goes amazingly with the almond flour flavor. Yum! Can’t wait to make these!

  2. This is a masterpiece. Absolutely love the detailed instructions and photos. You nailed it when you said tender and fluffy on the inside, with a crispy, flaky and slightly crumbly exterior. I think you can add Ceylon Cinnamon powder. You see Cinnamon makes things sweeter so you would need less coconut sugar. And because Ceylon Cinnamon is subtle yet has a fragrant sophisticated taste and aroma it will blend well. Right, off to buy Tapioca flour. Never had it.

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