Paleo Pecan Chocolate Chip Scones
A chocolate chip scone recipe that is paleo, and can easily be made vegan or keto.
Servings: 8 large scones
Calories: 327kcal
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition facts are calculated based on 12 scones without the coconut butter topping.
Nutrition
Serving: 1of 12 | Calories: 327kcal | Carbohydrates: 29g | Protein: 4g | Fat: 24g | Sugar: 14g