Bakerita · by Rachel Conners★ 5.0 (6)
Gluten-Free Chocolate Chip Scones (Vegan + Paleo)
NUTRITION · PER SERVING110M COOK
CAL 21%·PRO 14%
CARBS 33G31% OF CAL
6G FIBER13G OTHER15G TOTAL SUGAR
FAT 33G69% OF CAL
16G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender and fluffy vegan scones with a crispy exterior, studded with chocolate chips and made with almond flour. Paleo and gluten-free, excellent for breakfast or dessert.
dessertamericanbaked good⚙️ food processor🍪 sheet pan🔥 ovendairy freegluten freevegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2⅓ cups (224g) blanched almond flour
- ¾ cup (96g) arrowroot flour
- ¼ cup coconut sugar
- 1¼ teaspoons baking powder
- ½ teaspoon sea salt
- ½ teaspoon cinnamon (optional)
- ½ cup (100g) coconut oil (firm)
- ⅓ cup full-fat canned coconut milk (plus a little extra to brush on top of the scones)
- 1 flax egg (see Notes)
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
- Raw turbinado sugar (to sprinkle on top (optional))
At a glance
PER SERVING · TIME 110M
CAL 21%·PRO 14%
CARBS 33G31% OF CAL
6G FIBER13G OTHER15G TOTAL SUGAR
FAT 33G69% OF CAL
16G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 7mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 67mg
- Calcium
- 80mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 7MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.