I really don’t write a lot on my website because:
- I’m not a writer.
- I figure you all come here for the recipes anyway.
- What’s the point? I like short and sweet. Literally.
Every now and then though, I do get the itch to write just a bit. And this recent comment on Facebook tickled my writing fancy:
I absolutely adore your recipes. I’ve been Paleo for over a year and feel/look amazing. I have to ask, though, aren’t treats such as Paleo baked goods supposed to be a very occasional treat? It seems that they’re being posted on a near daily basis.
And this was my response:
You are totally right, however I have a houseful of almost a dozen growing boys here everyday after school and they aren’t Paleo (most aren’t even gluten-free) so they get at least a Paleo treat a day –far better than the standard teenage fare of soda and chips, if you know what I mean!
Why the heck are there so many dessert and bread recipes on here? Well, it’s not that much of a challenge to come up with a Paleo chicken recipe –they’re all over the internet. Just sift through the websites of people like Martha, Ina, and Elise, and you’ll likely find some nice healthy steak and vegetable dishes as well. They’re probably gluten-free and maybe even Paleo. However, when it comes to finding baked goods that are of course treats, well, that’s not as easy, and that it is something I provide on this website –I create classic Neolithic dishes (like these Paleo Chocolate Chip Scones) that use Paleo-friendly ingredients.
Further confirming this hunch is the list of the Top 10 Most Viewed Recipes on my sidebar; just crank your eyes over a few inches to the right and take a gander at that feature. As you can see, folks look at, and I assume therefore want, baked goods. And so I am pretty much always testing something, and thankfully, the hordes of boys that come to my house after school take pleasure in eating the items that I am continuously testing.
And now back to our regular programming:
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Paleo Chocolate Chip Scones
Ingredients
- ½ cup coconut flour
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- ¼ cup palm shortening
- ¼ cup honey
- 4 large eggs
- ½ cup chocolate chips, coarsely chopped, about 3 ounces
Instructions
- In a food processor, combine coconut flour, salt and baking soda
- Pulse in shortening, honey and eggs
- Stir in chopped chocolate by hand
- Scoop batter onto a parchment paper lined baking sheet
- Bake at 350°F for 10-14 minutes
- Cool and serve
These gluten-free, dairy-free Chocolate Chip Scones are made from coconut flour. So no, the measurement of 1/2 cup of flour is not a typo (I get this question on just about every recipe on my website that uses coconut flour). Coconut flour is unique in that just a little bit goes a long way.
On another culinary note, I want to point out that coconut flour is quite light and fluffy –great for cakes and muffins. So these quick and easy Paleo Chocolate Chip Scones are rather cakey and fluffy and don’t have a heavy crumb. They’re a bit different than a classic scone. They’re also nut-free which is deliberate as I’ve had more and more requests for nut-free recipes lately.
Finally, yet most importantly, I based this recipe on one from Brian Musial at mypaleodiet.net, although I’ve made a number of modifications. He has a lovely site that you may wish to peruse for other healthy Paleo recipes. Enjoy the scones and thanks for listening.
Peace out,
Elana
Brianna says
I don’t hardly ever read or make comments on recipes. I try them and go on about my day… But I felt like I needed to say thank you. This week has been a struggle dealing with my autoimmune diseases. Yes, two. I decided to try these and yum. It made my day. It is nice to have some delicious go-to’s. I will be adding this to my recipe box. Thanks again.
Chrissy says
I made these tonight – fabulous! Thanks for a great recipe! I’m glad I doubled it in order to have some leftovers tomorrow. That’s how much my family loved them. ha, ha!
Alana says
How do these scones compare to Elana’s ‘Orange Dark Chocolate Chip Scones’? Debating which one to try first…craving chocolate today!
Madeline says
Making these right now. The house is smelling wonderdful and I can’t wait for them to cool a little so we can enjoy! Thank you for a super quick and simple recipe.
Debbie says
Can’t wait to try these….can’t seem to find the site you recommend..Brian Musial!
Katie says
I don’t use honey, and am wondering how much Erhythritol to use. Maybe 1/2 cup?
Jeanette Regas says
I made these by hand today, using ghee and agave since that’s what I had around. I stirred well after each egg. Fabulous. I am in love with these scones!
Michelle Koch says
Can you make this without a food processor?
Thanks!
Tracy says
I found using a pastry blender worked well to work the shortening/butter into the coconut flour and coconut palm sugar I substituted in place of the honey. after blending a fork can be used to mix the eggs in. It may seem a bit wet at first but the coconut flour quickly absorbs the excess liquid.
Stephanie Todd says
Vegan shortening? I don’t think there was hydrogenated oil during the paleolithic period. Would coconut oil work?
Roxanne says
Palm shortening is not hydrogenated. It’s just clarified palm oil.
Palm oil is a saturated fat and stays completely solid at room temperature.
Shannon says
What a lovely writing voice you have too… so succinct and polite. Thank-you for providing your wonderful recipies. I don’t indulge in them often, however, your page is a definate go to!!! Thank-you!