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:
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
liz says
i love your recipes and in my house it is similar, i always need healthy “snacks/treats” for my kids and super runner husband, (none of whom are as concerned as i am about gluten free etc) and i consider these versions much healthier than any store bought for that matter. thank you!!
Claudia S. says
Thanks to your tasty recipes Paleo and others, I was able not to go bonkers when I had to give up lots of my fave treats specially for my birthday and holidays. I’m very happy you experiment and then share your good results with us.
We all have our calling and yours is to share these great tasty treat recipes with the world!
Thank you again and again!
Karen says
Love your site and recipes just keep doing what you’re doing!
I’m looking for a recipe that can be used to make a stuffed bread. I’ve tried one from another site but it didn’t work…when attempting to “roll” the dough around the filling (cheese & broccoli) the dough just tore. I ended up making a type of flat bread pizza out of it..still tasty, but I’d really like to be able to make a grain free stuffed bread!! Any ideas??
Mary Simonson says
Thanks Elana for all you do for the rest of us. I’m 72 years old and was diagnosed with celiac disease 4 years ago. I agree, deserts are hard to come up with. I take comfort in knowing I can have some sweet morsel if I choose. Until I found your sight, I wasted a lot of ingredients, trying to perfect breads and pastries. My husband ( who is a sweet eater), enjoys the Paleo deserts as well and I know they are much better for him than what he use to eat. Keep up the good work. I for one appreciate you. Mary
Denise Fedor says
Thank you for this NUT FREE recipe! I now usually click delete or say goodbye to bloggers who announce PALEO because of our nut allergies!
Julie Hansen says
Another great recipe! And I *so* agree–it it the baked goods that are the challenge. For me it is so important to have good paleo/gluten-free substitutes so I don’t fall off the wagon. Thank you and best wishes Elana!-Julie
Lori says
PLEASE don’t stop posting your recipes! If people want to eat this way occasionally as a treat then that is their business but some of us use your recipes three or four times a week!! I would be lost without you! If my daughter goes to a birthday party or something I always bake her one of your recipes so she doesn’t have to feel left out by not having cake or something sweet. Your recipes make us feel more “normal” but without the health risks associated with consuming the typical American diet. Thank you!
Tracy says
I can’t wait to try these. I have made your almond flour scones and love them. In fact I made the almond flour scones without chocolate chips and halved the “sugar”, let them dry out over night and used them as “cornbread” for my thanksgiving stuffing this year. Thanks for providing such delicious delicious recipes. I have two if your cookbooks and look forward to the third one!
Anna says
You wrote exactly what has been on my mind for a while. Every individual has their own reason for appreciating your recipes. I certainly have mine. So don’t feel the need to make excuses for yourself due to some standards that others are holding you to. I mean, it’s your blog. Post treats every day if you wish, there is no law against it! And you’re absolutely right, that’s why I come here! Thanks again for all you do.
Micki says
Anyone know what we could use instead of the shortening, please; I don’t think we can get that in the UK?
Anna says
Try coconut oil.
Micki says
Thanks Anna, will do.
Sheilla says
Try Palm Shortening from Tropical Traditions, it gives a great texture and bakes up nicely.
Micki says
Thanks Sheila, any idea where we get it from in the UK please?
Pink Peppercorn and Paprika says
coconut oil worked great for me! just know that your cooking time will likely double