Gluten Free Chocolate Chip Scones (Paleo)


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These gluten-free chocolate chip scones are made with almond flour, tapioca flour, coconut flour and sweetened with a bit of maple syrup.

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. These 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 drizzle melted coconut butter over top of the scones. Oh, they are tasty…

coconut chocolate chip scones by
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 🙂

Coconut Chocolate Chip Scones

coconut chocolate chip scones by

Coconut Chocolate Chip Scones

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  • 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.
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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. K Marie Tyler says

    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.

  2. Michele says

    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.

  3. Emily says

    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!


  1. […] Here’s what I’ve made so far in the challenge: Week 1: Citrus Cardamom Cupcakes Week 2: Coconut Chocolate Chip Scones […]

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