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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.

Gluten-Free Chocolate Chip Scones (Vegan + Paleo)


  • Author: Rachel
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 1 hour 50 minutes
  • Yield: 8 scones 1x

Description

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.


Scale

Ingredients

2⅓ cups (224g) blanched almond flour
¾ cup (96g) arrowroot flour
¼ cup coconut sugar
1¼ teaspoons baking powder
½ teaspoon sea salt
½ teaspoon cinnamon, optional
½ cup (100g) coconut oil, firm
 cup full-fat canned coconut milk, plus a little extra to brush on top of the scones
1 flax egg, see Notes
1 teaspoon vanilla extract
½ cup chocolate chips
Raw turbinado sugar, to sprinkle on top (optional)


Instructions

  1. In a food processor or large mixing bowl, combine the blanched almond flour, arrowroot flour, coconut sugar, baking powder, salt, and cinnamon. Pulse or whisk together.
  2. Add in the coconut oil and pulse or use a pastry cutter or fork to work the coconut oil into the dry ingredients until only very small chunks of coconut oil remain.
  3. In a small mixing bowl, whisk together the coconut milk, flax egg, and vanilla extract. Add to the dry ingredients and stir or pulse until completely combined. Stir in the chocolate chips.
  4. Place a sheet of parchment paper on a baking sheet and dust with arrowroot flour. Put the dough on top of the parchment, dust with more arrowroot flour, and press into a circle, about 1½” thick and 8” across. Place in the refrigerator for at least 1 hour or up to 24 hours to chill. If leaving in the refrigerator for more than a few hours, I recommend wrapping the dough in plastic wrap so it doesn’t dry out.
  5. When ready to bake, preheat the oven to 375°F. Cut the circle into 8 scones and separate from each other so they’re not touching. Use a pastry brush to brush the top of the scones with a small amount of coconut milk. Sprinkle with raw turbinado sugar, if using. Bake for 25 to 30 minutes or until golden brown.
  6. Serve warm or let cool completely before serving. Store in an airtight container in the fridge for up to a week.

Notes

For the flax egg: whisk together 2½ tablespoons of water with 1 tablespoon flax meal. Let sit for 5 to 10 minutes or until thickened and gel-like before using.