Paleo pecan chocolate chip scones are so simple and easy to make. Perfect for sharing with friends and family, these scones are grain-free, refined sugar-free, and can easily be made vegan and/or keto.
I went on a crazy scone bender earlier in the spring, starting with my Paleo Vegan Lemon Poppy Seed Scones, followed closely by the Paleo Cranberry Orange Scones. And now for these crazy scintillating Paleo Pecan Chocolate Chip Scones!
There’s just something about a perfectly flaky, buttery scone that is a force to be reckoned with.
You guys, these are absolute heaven for your tongue buds. Buttery (yet butterless), perfectly sweet, moist on the inside, crispy on the outside, studded with chopped pecans for the ultimate crunch, spattered with dark chocolate chunks for the ultimate yum…they couldn’t be any more complete.
Let’s bake them, shall we?
How to Make Paleo Pecan Chocolate Chip Scones:
Begin by preheating the oven to 375 degrees F. If you have a scone pan, break it out! If you don’t have a scone pan, no worries – you can use a large baking sheet lined with parchment paper and make drop scones.
Add the eggs (or flax “eggs” for vegan) to a mixing bowl along with the avocado oil, pure maple syrup, and vanilla extract. Whisk these ingredients together until they’re well combined.
In a separate bowl, stir together the dry ingredients: almond flour, arrowroot flour, baking powder, sea salt, chopped pecans, and chocolate chunks (or chips)
Pour the dry mixture into the mixing bowl with the wet mixture and stir well. The dough will be thick and sticky.
Transfer the scone dough to the prepared scone pan, or simply drop mounds of dough on a parchment-lined baking sheet. If using a scone pan, bake 22 to 25 minutes. If making drop scones, bake 15 to 22 minutes, until scones are golden-brown around the edges.
While the scones are baking, melt ½ cup of coconut butter in the microwave for 30 second increments until it’s melted (for me, 30 seconds is usually long enough).
Once the scones have finished baking, remove them from the oven and allow them to sit at least 15 minutes before releasing them from the scone pan.
Glaze scones with coconut butter and sprinkle with chopped dark chocolate.
How To Make Vegan Scones:
Follow the same recipe listed below, but replace the 2 chicken eggs with 2 flax eggs. To prepare 2 flax eggs, whisk 2 tablespoons of ground flax seed with 6 tablespoons of water in a small bowl.
Allow the mixture to sit, stirring occasionally, for 15 minutes, until thick and goopy like beaten eggs. Once the mixture resembles the consistency of beaten eggs, follow the recipe as written and you’re good to go!
How to Make These Scones low-Carb or Keto:
Making these scones keto is so easy. All you need to do is replace the pure maple syrup with a sugar-free liquid sweetener. Pyure makes a great maple-flavored stevia-sweetened liquid sweetener, which can be used as a 1:1 replacement for pure maple syrup.
You will also need to use chocolate chips or chunks that contain zero sugar and are sweetened with a sugar-free sweetener. Lily’s makes great dark chocolate chips and dark chocolate bars that are stevia-sweetened.
Can I Freeze Paleo Chocolate Chip Scones?:
You can absolutely freeze these scones. In fact, I freeze them every time I bake them mostly to avoid the temptation of digging into them every time I walk into the kitchen. I simply pop them in a zip lock bag, seal it up, and stick it in the freezer. When I’m wanting to consume a scone, I thaw it and either heat it in the microwave or reheat it in the oven.
- These scones turn out moist and cakey with a crispy outside. For drier (more scone-like) scones, add 2 additional tablespoons arrowroot flour
- Replace almond flour with hazelnut flour
- Substitute walnuts for pecans
- Use any type of chocolate. I chopped a Lilly’s sugar-free chocolate bar, but you can use any type of chocolate bar or chocolate chips.
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make these Chocolate Chip Scones, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
- 2 large eggs, or 2 flax eggs for vegan
- 1/2 cup avocado oil, or algae oil
- 1 Tbsp pure vanilla extract
- 3/4 cup pure maple syrup
- 4 cups Super Fine Almond Flour
- 1 cup arrowroot flour, or tapioca flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 cup raw pecans, chopped
- 1 2.8-ounce sugar-free dark chocolate bar, chopped
For the Glaze:
- 1/2 cup coconut butter, melted
- 1/2 2.8-ounce dark chocolate bar
- Preheat the oven to 375 degrees F.
- Whisk the eggs, avocado oil, vanilla extract, and pure maple syrup.
- In a separate mixing bowl, stir together the remaining dry ingredients. Add the dry ingredients to the mixing bowl with the wet ingredients and stir well until a sticky dough forms.
- Transfer the scone dough to a lightly-oiled scone pan or line a baking sheet with parchment paper and form drop scones (you can make them any shape you would like).
- Bake on the center rack of the oven for 14 to 22 minutes (depending on size of scones), until scones are golden-brown around the edges. If making drop scones, bake for 14 to 18 minutes. If using a scone pan, bake 20 to 22 minutes.
- Allow scones to cool 15 minutes before using a spatula to remove them from the scone pan or baking sheet.
- If making the glaze, heat the coconut butter in a ramekin in the warm oven or microwave until melted. Drizzle scones with coconut butter and sprinkle with chopped dark chocolate. Serve with a big steamy mug of coffee or tea and enjoy!
Nutrition facts are calculated based on 12 scones without the coconut butter topping.
Nutrition InformationYield 8 Serving Size 1 of 12
Amount Per Serving Calories 327Total Fat 24gUnsaturated Fat 0gCarbohydrates 29gSugar 14gProtein 4g