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!
Orange Dark Chocolate Chip Scones
- 2 cups blanched almond flour (not almond meal)
- ¾ teaspoon baking soda
- ½ cup chocolate chips
- 1 tablespoon orange zest
- 1 large egg
- 3 tablespoons honey
- In a large bowl, combine almond flour, baking soda, dark chocolate, and zest
- In a small bowl, combine egg and honey
- Mix wet ingredients into dry, thoroughly
- Form dough into a circle that is about ½-inch in thickness
- Cut dough like a pizza, into 8 slices
- Using a metal baking spatula, transfer to a parchment paper lined baking sheet
- Bake at 350°F for 10-15 minutes
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:
CDN ROOTS says
I’ve had this recipe pinned for literally years, but never made it until today! So easy, so good! I doubled the recipe (to make up for lost time ) and added 1/2 tsp of sea salt. I generally add a little salt to any recipe, sweet or savoury, if the recipe doesn’t call for it. It brings out more flavour imo.
I also tried flattening the balls of dough directly onto the parchment paper, and scoring them. Then scored again immediately after baking. It worked perfectly, saved a step and I didn’t have to worry about the pieces not transferring well.
I love how simple this recipe is, and how easy it will be to use as a base and change it around with different add ins. Next time I will brush with melted ghee after baking. I think that would be perfection! Thank you Elana for your years of dedication in delivering healthy recipes to us!
CDN, thanks for your amazing comment!
Came out excellent.
A friend tried an almond flour *blend which did not work. May be worth adding that to the notes for other users to avoid the same mistake.
Thx for the recipe!
AJ, thanks for letting me know this is excellent. My recipes are ingredient specific as well as brand specific, I have more resources on that here:
Ava Hillbrand says
I made these into vanilla strawberry variation and it seemed to come out well! Awesome recipie- I also highly recommend baking these on a pizza stone as opposed to a conventional baking tray, and they seem to brown and rise a little bit better and get a nice crisp outside! I baked half the batch on a conventional baking sheet and half on the pizza stone to get a direct comparison
Ava, thanks for your comment! What a fabulous flavor idea and I love that you tested two different baking methods. Thanks for being on this healthy eating journey with me :-)
Thanks for your recipe! Came out great. Possible to use 1-2 drops of doTERRA orange essential oil in replace of the orange zest? I prefer orange zest over essential oil but sometimes we don’t have any on hand. Anyone tried this? I know the oil can be strong and don’t want it to override the taste of the scone.
AJ, thanks for your comment! I haven’t ever cooked with essential oils so not sure. So glad to hear you are enjoying this recipe :-)
These scones are just the best!
My child has a few teachers at her school that are gluten free so I broke out the recipe for their coffee morning last week. They loved it so much and were so happy to get a treat too! Since the scones are so, so easy of course I whipped them up a double batch again this week. Can you really spoil/thank a teacher too much? I think not! I also love that you can use the base and make flavor modifications so easily. So far, I’ve added fresh raspberry pieces to the original (delish) and replaced the orange zest with a heaping tablespoon of cinnamon for a Mexican hot chocolate spin.
It is also the recipe I recommend to friends starting a new eating journey. Whether they are missing their favorite baked good, or find gluten free baking daunting, this recipe hits the spot!
Julie, thanks so much for letting me know these scones are just the best! I am thrilled that you are making them for teachers, and I agree, you can’t ever thank a teach too much :-)
Could you post the nutritional info.
Crystal, for more on that go here:
Have a wonderful day!
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.
Susan, thanks for letting me know this is EXCELLENT!
Dorothy Scherr in Texas says
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 :-)