What I love about scones is that you can eat them any time of day without feeling guilty. That’s because they’re “treat-like,” and not necessarily “treats.” You know, when I say it to myself it makes sense but after writing it out, I realize I sound slightly delusional. The thing is, a scone is more like a lightly sweetened biscuit than a cookie (I’m talking homemade scones not the sugary, so-called scones you get at Starbucks). My Coconut Chocolate Chip Scones taste like crumbly, bready biscuits, sprinkled with chocolate chips. It’s a “treat” that you can feel good about eating any time of day.
Since these are coconut chocolate scones, I decided to use coconut oil rather than butter but you can choose your fat of choice. As a final touch, I drizzled some melted coconut butter over top the scones. Oh, they are tasty…
oh sweet, crumbly scone… I want to eat you NOW.
Even your non-gluten-free friends and family will enjoy these scones. I made these over the weekend for our families and they were a hit. This picture was taken right after we ate the scones… just kidding – it was actually taken after we ate a gluten-free meal catered by baja fresh (aka, no one wanted to cook). We may or may not have had a few margaritas (complete with little umbrellas) before we took this family selfie.
As for now, go make & enjoy these delicious scones with a cup of chai 
- 2 cups almond flour
- ½ cup tapioca flour
- ¼ cup coconut flour
- 1 cup finely shredded dehydrated coconut
- 1 teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons melted coconut oil
- 2 eggs
- 3 tablespoonsmaple syrup
- ½ cup Enjoy Life chocolate chips
- coconut butter
, optional for drizzle
- Preheat oven to 350°F.
- Add the dry ingredients (almond flour, tapioca flour, coconut flour, shredded coconut, baking soda and salt) to a bowl.
- Combine the wet ingredients in another bowl.
- Pour the wet ingredients into the dry and mix well.
- Once the flour has soaked up the liquid, fold in the chocolate chips.
- Use your hands to shape a ball and then flatten the ball in a greased 9-inch Springform Pan
- Bake at 350°F for 20-25 minutes or until golden brown.
- Let it cool and cut into 8 triangles.
- Optional: drizzle melted coconut butter on top.
Do you think there is anyway I could make these without eggs?
Thanks!
I made these for breakfast this morning, they were a hit! Super delicious! We were surprised that they almost had a buttery flavor. I’m definitely hanging on to this recipe. Thanks!
Emily, so happy to hear that! I’m glad you liked the scones
Thanks for letting me know how they turned out!
I just finished baking my scones! I made them for my Dad for Father’s Day, we share an extreme sweet tooth
These will hit the spot for our breakfast and I can’t wait to share them with him.
In the oven. So excited to finally try these. And I am going full decadence…standing by to drizzle the coconut butter after it cools.
So I made these… and they fell apart. .to dry..
Do you think I needed more eggs?
Jessa, I’m sorry I’m not sure what went wrong – this recipe has worked for me and for others. Did you use all of the brands that I linked to in the ingredients?