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Paleo Pecan Chocolate Chip Scones with a vegan and keto option - an easy scone recipe that is grain-free, refined sugar-free, and dairy-free | TheRoastedRoot.net #glutenfree
Servings: 8 large scones

Paleo Pecan Chocolate Chip Scones

5 from 1 vote
A chocolate chip scone recipe that is paleo, and can easily be made vegan or keto.
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes

Ingredients

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
Course: Breakfast
Cuisine: American
Keyword: chocolate, gluten free, grain free, paleo, scones
Author: Julia