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:
Patricia says
I love your recipes. I appreciate simple. I’ve made these lovely scones several times. Now I press the out on the parchment paper and cut them apart with a big knife, pressing more than cutting. I wiggle the knife to separate just a bit. Then bake. They separate very nicely. Easy and time saving. I also bake in my convection toast oven. Energy and time saving.
Traci says
OMG. These are the best gluten-free goodie I’ve tried! Hopeing that the children love them as much as I do. Great treat for them on this delayed, minus degree, morning. Thank you, love your site!
May says
This is the third recipe of yours that I have tried (tried the chocolate cupcakes and icing, along with the bread 2.0) and have been delighted with. I am relatively new to eating and baking GF so I have made sure to get the exact ingredients, and have found that whenever I forgot something, it was rather unforgiving. These were my first scones EVER and I.love.them.
Thank you!
Helen Jones says
I made these today as we were all craving a little something sweet for this cold, windy autumn day in the tundra of Wisconsin. Well, they more than hit the spot….they are AMAZING!! Usually I’m in the mood for pumpkin and cinnamon when the leaves begin to change and the temps begin to drop, but this may become my go-to “we need a sweet treat” recipe. Thanks for sharing!!
Brigitte says
Has anyone tried these using an egg substitute? I’m vegan and hoping to make these with a flax or chia egg!
Alexa says
I made these this weekend with great anticipation. However I was not overwhelmed with the result.
The only substitution I made was honey for agave nectar. They were still kind of “doughy” inside but I don’t know if this is how they are supposed to be. If I had left them in the oven any longer they’d have burnt. I’d prefer the interior to be more dry so maybe I’ll roll them out more thinly.
Kristina says
Thank u for the recipe! I used this recipe and made a Justin’s chocolate hazelnut butter version with chocolate chips a dash of cinnamon and bourbon vanilla, then sweetened with a little raw sugar and maple syrup. I also chopped up about 1/3 stick of butter and kneaded that in. Decadent and delicious!
heather says
These are seriously, ridiculously CHOW! And sooo easy to make! Thanks Elana, for gracing this world with your culinary expertise. We have always been healthy eaters at our house, but you make healthy eating delicious, EASY, and SO MUCH FUN! Happy Hanukkah!
Monica says
Hi… I made these this afternoon and found them really dry and crumbly. I even added a tiny touch of milk to try to keep them together but they were really dry to eat. Is this the way they’re supposed to be or is there something else I can add to keep them more moist?
Thanks.. Monica :-)
Baffled says
I just made this and it is wonderful. I did make one substitution; I used one cup of hazelnut flour and 1 cup of almond flour since I didn’t have enough almond flour left. I’ll definitely be making this again. Yum!