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
Ingredients
- 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
Instructions
- 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
- Bake at 350°F for 10-15 minutes
- 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:
Linda says
Can anyone tell me if I substituted kamut or spelt flour would the results be the same?
Sarah Smith says
Wow, these look absolutely delicious! We try not to eat chocolate very often as it is high in phytic acid (which means it blocks mineral absorption of calcium and magnesium, among others). So I am really hoping you will post some more scone recipes for some others you have tried. I know you shared some links for other scone recipes, but honestly, your baked good recipes are the best and I’m wary to try a recipe by anyone else for fear of disappointment.
Noel says
She has one for Orange Apricot Scones in The Gluten-Free Almond Flour Cookbook.
And I’ll bet you could easily leave out the chocolate or sub some kind of nut or dried fruit that you like.
I need to get back to variety — and try these scones.
I’m back in a rut with the Pumpkin Pie muffins, to which I sometimes add choclate chips. I can make these with my eyes closed — thanks Elana!!!
: )
Noel
Sarah Smith says
Ah, yes, dried fruit! That makes perfect sense! My daughter loves raisins, and I bet they would even taste good with orange. Or dried cranberries would probably be superb! Thanks Noel!
Roberta Thomas says
Elana if I don’t use agave and I use a dry sweetner do you have any tips on converting it over?
Ali says
Roberta, I’ve tried using dry sweeteners before, and what I’ve found to work the best is to make “simple syrups” from them first–i.e. mixing them with hot water to equal the amount specified in the recipe (google for recipe). You can also control the sweetness that way–the reason behind making the simple syrups is because the liquid sweeteners are the liquid for the recipe and help bind and keep moist the flour and other ingredient. Hope this helps.
Holly says
Oh, thank you Elana! I must try these! Perhaps this coming weekend! With all this frigid deep freeze……..weather…….these will be a wonderful treat!I got your Almond cookbook and I am looking forward to receiving your new book on cupcakes! I am so thrilled that I found your website! Thank you!
Margaret says
I’m wondering about the “flax egg,” too. I can’t eat eggs OR corn (egg substitute).
Meredith Chamorro says
I’ve made these with “flax egg” – 1 T. ground flax seed, mixed with water to make 1/4 c. Let this mixture sit a minute before using. The scones came out great – very delicious! I also substituted coconut (palm) sugar + about 3 T. water instead of agave.
Melissa says
These look so good Elana. I’m wondering do you think if I used egg replacers instead of eggs they will still turn out good? Or has anyone tried using egg replacers when baking with almond flour. I have used egg replacers with other gluten free recipes and they usually turn out fine but sometimes there are recipes that it just doesn’t work with. I haven’t done much baking with almond flour yet.
Ali says
Hey Melissa,
I’ve tried using both flax egg and also enerG egg replacer when baking with almond flour. Depending on the recipe you’ll get different results. I say you should give it a shot though. It might not look like the photo, but it will still be edible. You can’t really go wrong. The main thing we make with AF is pancakes. When we use the flax substitute, they seem to need a tad more liquid but have an amazing nutty flavor! YUM. When we used enerG, they looked picture perfect and were golden and slighty hardened on the outside, but the inside did not cook as well. These of course were made in a skillet not baked in the oven, but thought I’d let you know how it worked. I’ve heard that you can substitute banana, applesauce, potato or squash in place of egg, but I’ve only tried with cookies (pumpkin raisin choco-chip) which came out amazing. Good luck with what ever you choose! And let us know your results!
Cassi Friz says
i don’t care for scones. or for baking, but man, i think i might be convinced to change my mind just for this recipe! always inspiring and delicious!!!
Melanie says
I have never made scones. This recipe seems so simple, I really have to try it!
Lexie says
Love this post! I think we should all move to Gluten-freeville and be eachothers’ neighbors. Glad I am not the only one who becomes obsessed with something … say perfecting a scone recipe. Snicker.
xoLexie
Jen Duncan says
Wonderful! Thanks so much for changing it for us!