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5 from 1 vote

Paleo Chocolate Chip Scones

Prep Time5 minutes
Cook Time18 minutes
Total Time23 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 12 scones
Calories: 518kcal

Ingredients

Instructions

  • Preheat the oven to 325° and line a baking sheet with parchment paper. Set aside.
  • In a large bowl, combine almond flour, coconut sugar, baking soda, and salt. Stir well.
  • In a measuring glass or microwavable bowl, combine almond butter and coconut oil. Microwave until smooth and melted- about 30-60 seconds depending on your microwave. Add this mixture to the dry mixture and stir.
  • Add the eggs and almond milk to the mixture and stir well, until no dry spots remain. Stir in the mini chocolate chips.
  • Divide dough into 2 equal balls and place on the sheet tray. Press each ball into a 6 inch circle that is about 1 inch thick. Cut each one into 6th's (halves, then thirds) and carefully separate them out on the baking sheet.
  • Bake for 18-20 minutes, until they are lightly brown. Let cool.
  • For the drizzle, melt additional chocolate chips in the microwave, stirring every 15 seconds until completely melted. Drizzle over cooled scones.

Nutrition

Calories: 518kcal | Carbohydrates: 28g | Protein: 16g | Fat: 43g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 123mg | Potassium: 89mg | Fiber: 8g | Sugar: 14g | Vitamin A: 45IU | Calcium: 177mg | Iron: 4mg