I love baking! Perhaps one of my favorite things I used to bake for breakfast (before transitioning my diet and lifestyle) was chocolate chip scones. I never imagined I would be able to recreate a Paleo and AIP friendly chocolate chip scone recipe, but these are pretty perfect!
I am excited to bring you this recipe just in time for fall weather and baking season! It may be late October, but I’m in southeast Texas, so our first cold front literally blew in last night. The texture of these chocolate chip scones falls aptly between a biscuit and a muffin. Not too cake like, perfectly crumbly. So welcome back slow weekend mornings, cozying up with a warm scone, cup of tea or coffee, and a good book!
I have successfully reintroduced chocolate, but if you are still in the beginning stages of AIP, then see below for a carob chip substitution.
Chocolate Chip Scones Ingredients
- 1 1/4 cups cassava flour
- 3/4 cup tigernut flower
- 2 tsp gelatin
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 6 tbsp palm shortening
- 1/2 cup coconut milk
- 2 tsp apple cider vinegar
- 4 tbsp maple syrup
- 1 tsp vanilla
- 1/2 cup chocolate chips. I use Enjoy Life brand (substitute carob chips for AIP*)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the cassava flour, tigernut flour, gelatin, baking soda, sea salt, and cinnamon.
- Cut in the palm shortening with a pastry blender until the mixture is crumbly.
- Gently stir in the coconut milk, apple cider vinegar, maple syrup, and vanilla.
- Fold in the chocolate chips and mix until combined.
- Form a ball of dough with your hands, pushing the dough together until it sticks. Form a disk shape on the baking sheet and begin to flatten it into a one inch circle with your hands, smoothing and pushing the edges together.
- Cut into six scones using a knife and gently lift and space out the scones on the baking sheet.
- Bake in the oven for 20-22 minutes or until the edges begin to brown very slightly.
- Allow to cool for several minutes before enjoying! Leftovers store well in an airtight container.
*I prefer using this recipe from Unbound Wellness to make homemade carob chips for AIP. Simply spread in a shallow pan and cut into chips after it’s cooled.
Did you make this recipe? Tag @simplywholesomeroots on Instagram and hashtag it #simplywholesomeroots . If you enjoyed this recipe, try my paleo chocolate chip banana muffins and pancakes.
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