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.
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
⅓ 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)
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve warm or let cool completely before serving. Store in an airtight container in the fridge for up to a week.
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.