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:
Charmaine says
I hesitated to make this version of Elana’s scones since I love the regular chocolate chip scone recipe in her book so much (though I do use butter and palm sugar syrup as a substitute), but these were highly addictive–I think because of the fresh orange peel. Yummy.
I do still prefer the original recipe better (lighter consistency… plus, what is a scone without butter? ;-), but may just add the orange peel to that recipe instead.
Vee says
Elana,
Thanks – These are perfect amount of “not too sweet”. Thanks for introducing me to joy the baker!
Rachael says
I just wanted to share that I just wrote about these scones for my dessert blog! here is the link. http://the-confectionist.blogspot.com/2011/01/orange-chocolate-scones.html
Amy says
I love your recipe. I think the wedge cuts make them. Thanks.
Renee says
I was reading a cookbook by Ina Garten today and wanted to make her maple oatmeal scones but we try to avoid wheat here (not an allergy, just mild sensitivity to wheat so we limit exposure). I used your recipe and replaced 1 cup of almond flour with 1 cup of ground oats and then swapped the agave for maple syrup. Left out the chocolate and orange. Added a pinch of salt. They came out very good. This was the first time I baked with blanched almond flour. I used the one from Trader Joe’s and ground it more finely in the vitamix. Thanks for the great recipes.
Rachael says
This was my first time using almond flour. These scones were absolutely delicious!!!! Next time, I’m going to try them with blueberries!
Tia @Glugle Gluten-Free says
Thank you for an amazing recipe. Just made the second batch because Max (2.5 y.o.) ate (or at least wanted to eat) them all form the first batch. He is really not into sweets at all, but he loves these scones. I think it is the orange. He wanted the last one for breakfast this morning. ;) He’s getting it for lunch instead.
xoxo,
Tia
Krista says
I just subscribed to this blog
Krista says
I like glugle gluten free on fb
Krista says
I like Elana’s Pantry on fb