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:
Hypnotherapy London says
Yummy! WOW, these look SO good
nora says
I made these scones and they were great! I can’t wait to try the orange cranberry scones!
Reema says
Hi Elana,
I have struggled and struggled with eating gluten free. I have tried and been disappointed with so many products out there which make me feel deprived. I tried this recipe and the date balls which are both amazing!!! I’m so excited to try your other recipes. Thank you so much for posting your recipes on-line! I’m so grateful!
Reema
Roz says
I just wanted to thank you for this recipe. One batch sustained me through several days of hospital waiting room (a relative had surgery and a 2 night stay of recovery), where the only thing I could find safe to eat was a dressing-free salad of iceberg lettuce. The scones traveled VERY well, didn’t suffer for hours of room temperature, didn’t turn into crumbs, and stayed moist and flavorful. I will undoubtedly be revisiting this recipe the next time I have to fly anywhere!
Kerri says
hi there! these look delicious and i want to try them on my family, however my son is allergic to nuts and i do most of my baking with coconut flour. wondering if there are any suggestions to subbing the flour with coconut flour? it tends to be denser, so not sure if other additions would be necesary?? thanks for such a wonderful blog!!
Lorri says
I have been playing with this recipe and made many different adaptations, all have which have been delicious. From this experience, I conclude this is a wonderfully adaptable recipe. Here are a few things I’ve tried:
1] substituted 1/2 cup oat flour or oat bran for 1/2 cup of the almond flour. Excellent!
2] added 1/2 cup nuts [walnut, pistachio] and 1/2 cup raisins. Yummy!
3] eliminated the orange zest, added 1 tsp. cinnamon
I can imagine endless variations. Want to try a savory version possibly with chopped kalamata olives.
Roni says
I love these scones! Made them with the chocolate as well as with cinnamon, rainsins and chopped walnuts (elimanated the chocolate). Too good.
Kristin says
My 4-year old and I made these. We added a drop of orange extract. They are amazing! Love them! (While I can eat gluten, I love these recipes and like using almond flour for the taste, texture and protein). Thanks!
bob says
Thanks for putting me on to Joy the Baker, Elana.
I tried these scones with only two adjustments, however they didn’t meet my expectations.
Firstly I omitted the chocolate from the recipe and put melted chocolate on top instead. Second I replaced the agave nectar with rice malt syrup.
They didn’t rise like normal scones (naturally, they have no gluten) but they were just so different from my thought of scones that I was surprised with the end result. Is it my naivety of gluten-free products (only GF one year) that I expect things to turn out like the name or is there something wrong with my technique?
Any help would be appreciated = )
elana says
Hi Bob,
Thanks for your comment and I don’t think anything is wrong with your technique :-)
It’s likely the changes and substitutions that you made vis a vis the chocolate and utilization of rice malt syrup changed the recipe, making it more of an experiment, which resulted in a less scone like result.
Thanks,
Elana
bob says
Thanks Elana, I’ll have to try again!
P Roland says
These are wonderful and easy. They are also great with currants. Thank you!