Paleo Chocolate Chip Scone Recipe

When this scone recipe arrived in my inbox I knew it would be an instant favorite.  I have always been fond of Elana’s Pantry and her creatively healthful recipes.  It has been difficult for me to make many of her beautiful almond flour recipes because of nut allergies in our house.  However, this recipe is nut free, grain free, low carb and gluten free- bonus!  Check out all of her wonderful recipes at the link above.

This scone recipe was a home run hit with my kids.  They thought these tasted like “mini sweet breads” and by the next morning they were all gobbled up before my husband had a chance to try one.

With a simple list of recipe ingredients, these are quick and easy to put together.  Better yet, all of the ingredients were found in my cabinets and fridge (I love when that happens).  This will be a recipe we will make over and over again.

Coconut flour is very nutritious at a net carb total of 12 grams per half cup, it is in your favor to choose over wheat flour.  Converting traditional wheat flour recipes to coconut requires some adjusting, it is not compatible cup for cup.  You will also notice less coconut flour is used than you are used to, 1/2 cup in this recipe is correct.

Paleo Chocolate Chip Scone Recipe

Preheat oven to 350 degrees, makes 6-8 scones

• 1/2 cup Coconut Flour
• 1/4 tsp Celtic Sea Salt
• 1/4 tsp Baking Soda
• 1/4 cup Vegan palm oil shortening
• 1/4 cup Honey
• 4 large Eggs
• 1/2 Cup (3 ounces) Dark chocolate chunks, coarsely chopped

Elana recommends using a food processor but I only used a hand held blender and that worked well.

• Combine coconut flour, salt, baking soda
• Pulse in shortening, honey and eggs
• Stir in chopped chocolate by hand
• Scoop batter onto parchment lined baking sheet
• Bake at 350 for 10-14 minutes or until set and golden brown
• Cool and serve

I added 1/2 teaspoon espresso powder for extra flavor.  This recipe would be delicious with dried fruit inside as well.

If you make 6 scones the total carb count per scone is approximately 23 carbohydrates per scone.  If you make 8 scones the total carb count per scone is approximately 17 carbohydrates per scone.