A beautifully composed 16:9 hero shot of several golden brown Paleo Chocolate Orange Scones with a light orange glaze, artfully arranged on a minimalist white plate, resting on the same wooden cutting board. Fresh orange slices and sprigs of fresh mint are subtly placed around. The scene is bathed in natural morning light from the east window, creating soft shadows and warm tones on the marble countertops with wood accents in the background. The presentation is clean and tidy, emphasizing deliciousness and a lived-in kitchen feel.

Paleo Chocolate Orange Scones: A Grain-Free Delight

ByMaya
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A perfectly baked Paleo Chocolate Orange Scone, sliced in half to reveal its tender, moist interior with visible dark chocolate chips and flecks of orange zest. The scone is on a minimalist white plate placed on the same wooden cutting board. Natural morning light creates warm tones and soft shadows. The background shows hints of marble countertops and fresh herbs, keeping the presentation clean and inviting (3:4 aspect ratio).

Paleo Chocolate Orange Scones

Imagine waking up to the vibrant aroma of citrus dancing with rich chocolate, all wrapped up in a tender, fluffy scone. That’s precisely the magic these Paleo Chocolate Orange Scones with Almond Flour and Dark Cacao bring to my mornings, quickly becoming a cherished staple in my kitchen. My journey to perfecting them wasn’t always smooth sailing, though; my first attempts at paleo scones were a flat-out disaster!

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But after countless experiments and a secret trick from my grandma (who, bless her heart, loved butter but understood my quest for healthier alternatives), I finally cracked the code to perfectly fluffy, tender paleo scones. This chocolate orange combo holds a special place, reminding me of cozy mornings and the joy of finding delicious ways to fuel my body without compromise. If you’re looking for other delightful scone variations, you might also love my Healthy Earl Grey Scones with Spelt and Honey, and for another take on these very treats, be sure to check out this similar recipe from TasteCharm.

Paleo Chocolate Orange Scones: A Grain-Free Delight
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Paleo Chocolate Orange Scones: A Grain-Free Delight

Recipe by MayaCourse: DessertsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Indulge in these deliciously moist Paleo Chocolate Orange Scones, crafted with wholesome almond flour, rich dark cacao, and bright orange zest for a truly satisfying grain-free and dairy-free treat.

Ingredients

  • 2 ½ cups almond flour

  • ½ cup unsweetened dark cacao powder

  • ¼ cup coconut sugar

  • 2 tsp baking powder

  • ½ tsp sea salt

  • ½ cup cold dairy-free butter (or coconut oil, solid)

  • 1 large orange, zested and juiced (about 2 tbsp juice)

  • 1 tsp vanilla extract

  • 2 large eggs

  • ½ cup dairy-free chocolate chips (paleo-friendly)

  • For the Orange Glaze (Optional):

  • ½ cup powdered erythritol

  • 1-2 tbsp fresh orange juice

Directions

  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the almond flour, cacao powder, coconut sugar, baking powder, and sea salt. Make sure there are no lumps.
  • Cut the cold dairy-free butter into small cubes. Add it to the dry ingredients and use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
  • In a separate small bowl, whisk together the orange zest, orange juice, vanilla extract, and eggs.
  • Pour the wet ingredients into the dry ingredients and mix with a spoon or spatula until just combined. Be careful not to overmix.
  • Gently fold in the dairy-free chocolate chips.
  • Turn the dough out onto a lightly floured surface (using almond flour). Form the dough into a disc about 1-inch thick. Cut into 8 wedges.
  • Arrange the scones on the prepared baking sheet, leaving some space between each.
  • Bake for 15-18 minutes, or until the edges are firm and a toothpick inserted into the center comes out clean.
  • Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • If making the glaze: Whisk together powdered erythritol and orange juice until smooth. Drizzle over cooled scones.

Notes

    • Chill Your Fat: For the flakiest scones, ensure your dairy-free butter (or coconut oil) is *super* cold. I even pop my pastry cutter in the freezer for 10 minutes beforehand. This prevents the fat from melting too quickly and helps create those lovely pockets of steam.
    • Don’t Overmix: Almond flour dough can be finicky. Mix just until combined. Overmixing develops gluten (even in grain-free flours to an extent) and can lead to tough scones, which is the opposite of what we want for that tender bite!
    • Zest Generously: The orange zest is where so much of that bright, fresh flavor comes from. Don’t be shy with it! I always grate it directly into the wet ingredients to help distribute its oils evenly throughout the dough.

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