Orange Dark Chocolate Chip Scones

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Ingredients
Instructions
Nutrition

These Paleo Orange Dark Chocolate Chip Scones are perfect with a side of eggs for a healthy breakfast. Better yet? With only 6 ingredients, this easy scone recipe is a cinch to make. All you’ll need is almond flour, an egg, dark chocolate, orange zest, honey, and baking soda.

I went gluten-free in 1998 when I was diagnosed with celiac disease. I then went totally grain-free in 2001 to improve my digestion further. Ever since then I’ve been creating easy paleo recipes using as few ingredients as possible. I love cooking, but I love playing outside even more. So creating easy recipes for you is quite a passion of mine. Well, here’s another one!

This healthy gluten-free scone recipe is a favorite of my wonderful mother-in-law. She makes it all year round, and has a batch ready for us whenever we visit her.  I hope you all enjoy these paleo scones as much as we do!

Ingredients
Serves:
8scones
Print Recipe
Instructions
  1. In a large bowl, combine almond flour, baking soda, dark chocolate, and zest
  2. In a small bowl, combine egg and honey
  3. Mix wet ingredients into dry, thoroughly
  4. Form dough into a circle that is about ½-inch in thickness
  5. Cut dough like a pizza, into 8 slices
  6. Using a metal baking spatula, transfer to a parchment paper lined baking sheet
  7. Bake at 350°F for 10-15 minutes
  8. Serve

The idea for this gluten-free scones recipe comes from Joy the Baker. When I saw her Orange and Dark Chocolate Buttermilk Scones using regular flour, I was inspired to make my own paleo scone recipe out of it!

Here are some other easy paleo scones recipes for you:

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

126 responses to “Orange Dark Chocolate Chip Scones”

  1. Just tried these BUT I’m on a NO sugar diet. I skipped the orange zest for 1T cinnamon and used 3little packs of Truvia & 2t vanilla mixed with 2T nut milk before adding to egg. The dough was QUITE sticky in the bowl so I plopped it on parchment for a little bit of shapping and cut, carefully separated pieces and baked. EXCELLENT! It may be bland or not sweet enough to others, but it works well for me.

  2. Hi Elana, I made the chocolate orange zest scones today. I am at lower altitude, around 500- 700 feet above sea level. I followed the directions carefully (well, I put in baking powder by mistake, instead of soda, then added soda to comply with recipe). The dough was so stiff and dry that the food processor would not mix it. So I added about 3 tablespoons of coconut water, left over from a can of coconut cream. Batter was still very thick and sticky though not as dry. Baked them at 350 for about 15 minutes. What came out was very rough looking scones, did not rise at all. They were moist inside and made wonderful fantastic brownies. But they were not scones. Not sure whether adding extra liquid was the right thing. I will try again soon- but what about the baking powder mix-up? would that have made them so stiff and heavy? Thanks!

    • Dorothy, thanks for your comment! That mix up likely caused the issue, if you make it with baking soda I think you’ll be much happier with the results. One other tip –using the brands of ingredients that I recommend can affect the outcome, so keep an eye on that as well :-)

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