I think scones are awesome. What’s not to love? They’re biscuits that are all jazzed up and perfect for dunking in coffee.
These paleo chocolate chip scones are especially awesome because they have chocolate and coconut in them. But they’re made with coconut flour and stevia so they’re perfect as a nice high-fat breakfast for snack with sausage or eggs.
I haven’t tried making these paleo chocolate chip scones with something other than the stevia, but you could probably sweeten with maple syrup or honey if you don’t like stevia. I used it to keep these low-carb for those who need to watch their sugar intake.
Time to make some paleo chocolate chip scones!!
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Shared at Fat Tuesday
- *Use something like Lindt 90% if you are ok with a teensy bit of sugar. Otherwise, you can use a 100% cacao dark chocolate or a sugar-free chocolate.
Where to find:
- eggs – 3
- coconut oil – 1/3 cup, melted
- liquid stevia extract – 10-15 drops (vanilla flavor)
- fine coconut flakes – 1 cup
- coconut flour – 1/3 cup
- psyllium husk powder – 2 tablespoons
- chopped dark chocolate – 1/2 to 3/4 cup*
- baking soda – 1/2 teaspoon
- Preheat the oven to 350 degrees Fahrenheit and grease a medium-sized baking sheet with a bit of coconut oil.
- Whisk the eggs, coconut oil, and stevia in a mixing bowl.
- Add the coconut, coconut flour, and psyllium and mix well.
- Add the chocolate and mix well.
- Stir in the baking soda.
- Form the dough into a 1-1/2 inch thick circle on the baking sheet. Cut into 8 wedges and separate them a bit.
- Bake for 15 to 20 minutes.