Paleo Chocolate Chunk Scones

When my girls were young I used to make chocolate chunk scones all of the time. I loved that it was a quick treat to make and was not loaded with sugar. I really had not thought about them in quite sometime when I heard someone on a tv show talk about getting a scone. Then I remembered the scones I used to make and knew I had to create a Paleo Chocolate Chunk Scone.

These paleo chocolate chunk scones are really fast to make and are a great little sweet treat for breakfast, snack, or even dessert. They are not overly sweet and have the perfect texture. I like to use the Enjoy Life Semi-Sweet Mega Chunks in these scones. They are gluten free and have none of the top 14 allergens in them. These are a staple in my pantry along with the Semi-Sweet Mini Chocolate Chips.

Let’s make scones.

Ingredients

• Cassava flour
• Tapioca flour
• Almond flour
• Baking powder
• Baking soda
• Salt
• Palm shortening
• Dairy free chocolate chips
• Almond milk
• Vanilla
• Coconut sugar

Directions

• Preheat oven to 400 degrees. In a large bowl, add in 1 cup cassava flour, tapioca flour, almond flour, baking powder, baking soda, and salt. Stir until well combined.
• Add in the palm shortening to the flour mix. Using a fork, mash up the palm shortening so that the mixture looks like coarse crumbs or sand. Mix in the chocolate chunks.
• Pour in the almond milk and vanilla. Mix until just combined. Do not over mix this. This will cause your scones to be too dense.
• Sprinkle a little cassava flour on a large piece of parchment paper. Briefly knead your scone dough on parchment paper. Form in to a circle or square, about 1 1/2 inches thick. Cut dough in to 6-8 pieces, depending on how big you want your scones to be.
• Place a piece of parchment paper on a sheet pan. Place the scones on and brush with the tablespoon of almond milk. Sprinkle with coconut sugar.
• Bake for 20-22 minutes. You want the scones to be slightly golden brown and a knife to come out clean when inserted.
• Cool on a wire rack for 10 minutes. ENJOY!

Paleo Chocolate Chunk Scones

Recipe by Kristin Sullinger

Course: BreakfastCuisine: Irish

Servings

Adjust servings

+

–

8

Scones

Prep time

15

minutes

Cooking time

22

minutes

Total time

40

minutes

Ingredients

• 1 cup cassava flour (plus a little more to use when rolling out the dough)

• 1/2 cup tapioca flour

• 1/2 cup almond flour

• 1 1/4 teaspoons baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup palm shortening

• 1 cup dairy free chocolate chunks

• 3/4 cup almond milk

• 1 teaspoon vanilla

• 1 tablespoon almond milk

• 1 1/2 teaspoons coconut sugar

Directions

• Preheat oven to 400 degrees. In a large bowl, add in 1 cup cassava flour, tapioca flour, almond flour, baking powder, baking soda, and salt. Stir until well combined.
• Add the palm shortening to the flour mix. Using a fork, mash up the palm shortening to that the mixture looks like coarse crumbs or sand. Mix in the chocolate chunks .
• Add in the almond milk and vanilla and mix until just combined. Do not over mix, this will cause your scones to be too dense.
• Sprinkle a little cassava flour on a large piece of parchment paper. Briefly knead your scone dough on the parchment paper. Form in to a circle or square, about 1 1/2 inches thick. Cut dough in to 6-8 pieces, depending on how big you want your scones to be.
• Place a piece of parchment paper on a sheet pan. Place the scones on and brush with almond milk and sprinkle with coconut sugar.
• Bake for 20-22 minutes. You want the top of the scones to be slightly golden and when a small knife is inserted it will come out clean.
• Cool on a wire rack for 10 minutes. ENJOY!

Nutrition Facts

• Serving Size: 1 serving
• Total number of serves: 8
• Calories: 272kcal
• Fat: 14.7g
• Saturated Fat: 6.3g
• Cholesterol: 1mg
• Sodium: 210mg
• Potassium: 126mg
• Carbohydrates: 32.4g
• Fiber: 2.8g
• Sugar: 9.2g
• Protein: 3.3g
• Calcium: 118mg
• Iron: 3mg
• Vitamin E: 0.6mg
• Vitamin K: 1.8mcg
• Phosphorus: 85mg
• Magnesium: 38mg
• Zinc: 1mg
• Selenium: 1.8mcg
• Copper: 0.3mg
• Manganese: 0.3mg

These are great to make a big batch and freeze to have on hand. Line a sheet pan with parchment paper and flash freeze once they have cooled, then place them in a large zip top freezer bag. Take a scone out and heat up and serve with my Paleo Cafe Mocha.

I hope you enjoy these as much as my family does.
From my kitchen to yours!

xo, Kristin