Gluten-Free Chocolate Chip Scones (Vegan + Paleo)

These Vegan Gluten-Free Chocolate Chip Scones are everything a good scone should be: tender and fluffy on the inside, with a crispy, slightly crumbly exterior. These paleo scones are loaded with chocolate chips and make for a delicious breakfast, snack, or dessert.

I’m not sure I’ve ever had a recipe that has been more obsessed over when I shared the recipe development process over on my Instagram Stories. I got so many messages and emails asking for the recipe that I shuffled things around so I could get the recipe up ASAP.

This recipe was also quicky devoured at my house, too. Not lying when I say Kyle crushed about 6 of these in one day. One day. That’s a lot of scones. We ate the second batch just as quickly too. They’re pretty hard to resist.

What makes these Chocolate Chip Scones so obsession-worthy?

Well, I asked you guys what a good scone should be on Instagram. I developed this recipe with all of that feedback in mind.

You guys said a scone should be:

• “Not too sweet, crumbly on the outside, fluffy on the inside”
• “Crispy outside and chewy inside!”
• “Super buttery or flaky”
• “Crisp on the outside, beautifully soft and moist on the side AND minimal crumbles”
• “Lightly sweet, a little denser than a biscuit”
• “Light but still dense and crumbly”
• “Melt in your mouth texture”
• “Somewhere between a muffin and a biscuit”

So, I ran with these comments (even though there were some conflicting opinions on how crumbly and dry a scone should be). The result is a scone that is the teeniest bit dry and crumbly, but also tender, buttery, and melts in your mouth. These chocolate chip scones aren’t too sweet either, although the chocolate chips do add a little extra sweetness.

Something to keep in mind – these are Americanized scones, which are different than the more traditional British scones. Those tend to be less sweet, a little more crumbly, smaller, and usually, don’t have anything mixed into the dough.

Are they easy to make?

Why yes, yes they are. The method is traditional to making scones, we’re just switching out the ingredients for gluten-free, vegan, paleo-friendly ingredients. They do require a stint in the fridge to chill, which helps make the scones flaky, but that waiting period is the hardest part of making these. 

As for the ingredients, we use a combination of almond flour, arrowroot flour, baking powder, and salt for the best texture. We use coconut sugar for sweetness. I love adding to a touch of cinnamon for extra warmth too, but that’s optional. 

Instead of the butter that’s traditionally used in scones, we use coconut oil in this recipe. You could use vegan butter if you prefer. The fat will be cut into the dry ingredients with a fork, food processor, or pastry blender. This makes the scones super flaky. 

For the dry ingredients, we substitute the traditional heavy cream for full-fat coconut milk. A flax egg and vanilla extract bring the dough together, and then, of course, we stir in the chocolate chips. After letting the dough chill, we’re ready to bake (and make your house smell like a bakery). 

I love making big chocolate chip scones and if you do too, you can make 8 big scones with this recipe. You could also cut into smaller scones, where you can get closer to 16 or 20 scones. However you cut them, you’ll have a hard time not eating them all warm!

I hope this recipe becomes a staple in your kitchen like it surely will be in mine!

Want more scone recipes?! All are gluten-free & vegan.

• Vanilla Bean Scones
• Apple Cinnamon Scones
• Lemon Blueberry Scones
• Cranberry Orange Scones
• Maple Pecan Scones
• Gluten-Free Sourdough Scones

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