11 ingredients | #chocolate

CHOCOLATE chip scones

Recipe by Bakerita Blog!



  • 2 ⅓ cups blanched almond flour

  • ¾ cup arrowroot flour

  • ¼ cup coconut sugar

  • 1 ¼ tsp baking powder

  • ½ tsp sea salt

  • ½ tsp cinnamon

  • ½ cup coconut oil, firm

  • ⅓ cup canned coconut milk

  • 1 flax egg

    • I used a regular egg​

  • 1 tsp vanilla extract

  • ½ cup chocolate chips


  • Food processor or large mixing bowl

  • Small mixing bowl

  • Parchment paper 

  • Baking sheet 

  • Plastic wrap

  • Knife 

  • Brush


PREHEAT oven to 375℉ and line a baking sheet with parchment paper​.

COMBINE the blanched almond flour, arrowroot flour, coconut sugar, baking powder, salt, and cinnamon in a food processor.

ADD in the coconut oil and pulse until only very small chunks of coconut oil remain.

WHISK together the coconut milk, flax egg, and vanilla extract. Add to the dry ingredients and stir or pulse until completely combined. Stir in the chocolate chips.

FORM the dough into a circle (easier if you cover your hands in coconut oil) and place in the refrigerator for at least 1 hour to chill. Recommended to wrap in plastic so it doesn't dry out. 

CUT the circle into 8 scones and separate from each other. Brush the top of the scones with a small amount of coconut milk and sprinkle with cinnamon sugar (optional). 

Bake for 25 to 30 minutes or until golden brown. 



STORAGE: Store any leftovers in an airtight container for up to a week in the refrigerator. 

SUBSTITUTIONS: For flax egg: whisk together 2 ½ tbsp of water with 1 tbsp flax meal. Let sit for 5 to 10 minutes or until thickened. | Use regular cane sugar instead of coconut sugar if wanted. | Cinnamon is optional. 

TIPS: Cover your hands in coconut oil to form the dough into a ball since it will be very sticky. 

If you try some of my treats remember to tag me @inspiredfoody & #inspiredfoody on your creations so I can see and share them! Sharing is caring.