A chocolate chip scone recipe that is paleo, and can easily be made vegan or keto.
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.