Chocolate chip scones (gluten free, dairy free)
Updated for improved texture 02/03/2026
Ingredients
Ingredients:
- 1 cup almond flour
- 3/4 cup tapioca starch
- 1/3 cup coconut flour
- 1 1/2 tsp baking powder
- 1 large egg + 1 egg yolk
- 1/2 cup solid palm oil shortening, refined coconut oil, or butter*
- 1/2 cup coconut or raw cane sugar
- 5 Tbsp coconut milk + 1 tbsp for brushing
- 3/4 cup dairy-free chocolate chips
- *Note: If using butter, the scones may spread a bit more.
Instructions
Prep Your Baking Sheet:
- Line a baking sheet with parchment paper and preheat your oven to 365 degrees Fahrenheit
Combine the Dry Ingredients:
- In a large bowl, whisk together almond flour, tapioca starch, coconut flour, baking powder, and coconut sugar.
Cut in the Fat:
- Add the shortening (or coconut oil/butter) to the dry ingredients, using a fork or hand mixer to break it into small pieces. The mixture should resemble coarse crumbs.
Form the Dough:
- Add the egg, egg yolk, and coconut milk to the bowl. Stir until a dough forms. If dough is too wet/sticky, stir in coconut flour 1 tsp at a time until its workable enough (max of 1/2 C)Then, gently fold in the chocolate chips.
Shape and Chill:
- Roll the dough into a ball and place it onto a work surface dusted with tapioca starch. Flatten into a rectangle about 3/4 inch thick. Chill the dough on a plate in the freezer for 10 minutes.
Cut Into Hearts:
- Use a 2 or 3 inch heart-shaped cookie cutter to cut out the scones. Transfer each heart to the prepared baking sheet, leaving space between them to spread slightly.
Bake to Perfection:
- Brush the tops with a bit of coconut milk for crispness and sprinkle raw cane or maple sugar on top and bake for 20 minutes, or until the edges are lightly golden and the tops are set.
Cool and Serve:
- Let the scones cool on the baking sheet before serving. Store any leftovers in an airtight container at room temperat
Tried this recipe?Let us know how it was!