Paleo Orange Chocolate Scones
Home » Paleo » Paleo Orange Chocolate Scones

Paleo Orange Chocolate Scones - Gluten-free, dairy-free, with nut-free option. Easy and delicious!

I remember quite a few Christmas’ my mom got herself a chocolate orange for Christmas. It came in shiny gold wrapping and just looked decadent. She didn’t share it, this was something just for her.

Truly, orange and chocolate is a decadent flavor combo that belongs together. This recipe is super easy to make and takes only 8-9 ingredients. It can be cooked in a scone pan, circular cake pan, or in a muffin tin. We love it with Enjoy Life chocolate chunks, but you can also use regular or mini chips. Hu Hunks are a great option for paleo chocolate chips – I’d recommend chopping these up a little. I love the richness and healthy fats that using almond flour provides, but there is a nut-free cassava flour option included as well!

Perfect for an easy morning treat or a fun lunchbox add-on!


Paleo Orange Chocolate Scone

Autumn @wholefoodfor7
5 from 7 votes
Prep Time 10 mins
Cook Time 17 mins
Servings 9 scones or muffins


  • 1 1/3 cup almond flour see notes for nut-free variation
  • 1/4 cup tapioca or arrowroot flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons orange zest
  • 1/4 cup extra light tasting olive oil or melted coconut oil
  • 1/4 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup chocolate chunks or chips we prefer the chunks!


  • Preheat the oven to 350. If using a scone pan, spray with cooking oil. If using a round cake pan, line with parchment paper. If using a muffin tin, spray tin with cooking oil or line with muffin wrappers.
  • Mix all of the dry ingredients except chocolate chunks in a medium bowl.
  • Add the wet ingredients and stir until well combined. Then stir in the chocolate chunks or chips.
  • Pour batter into the prepared pan.
  • Cook at 350 for 30 minutes if using a circle cake pan, 16-18 minutes if using scone or muffin pan. They are done with you touch the tops and it springs back.
  • These freeze great - freeze in a single layer and then put all together in a sealed container or reusable bag for up to 3 months.


NUT-FREE VARIATION - Instead of the almond flour + tapioca/arrowroot flour use ONLY 3/4 cup cassava flour + an extra 1/4 cup oil (1/2 cup total). This will yield slightly less batter but the right consistency.


  1. 5 stars
    I made these with my 4 year old daughter and we couldn’t resist taste testing them before dinner. So insanely good!! You are my go to blog for yummy recipes that I know will be crowd pleasers. Thank you!!

    • It makes my heart happy to hear that I am a go-to for delicious recipes, thank you!

  2. 5 stars
    This recipe was amazing like all of Autumn’s recipes. The orange zest adds a citrusy flavor, but not overpowering. My husband and boys LOVED it!

    • Aw, thank you for those supportive words. I’m so happy this was another win!

  3. 5 stars
    Absolutely fantastic! Made on a whim two weeks ago and made it again this past week because it is so delicious! Love the flavor combination. So appreciate how quickly this pulls together!! Thank you for another winner!!

    • Wahoo that this was a winner! Agreed, love this flavor combo and how easy these are – thank you!

    • 5 stars
      Tonight I had a craving for a baked good with cherries we bought. So I changed things up by omitting the orange, adding chopped up cherries, and swapped almond extract for the vanilla extract. They were gone in about 7 minutes. The kids devoured. Thank you for such solid recipes that can be modified for my wild cravings. 🙂

      • Oooo, I love these swaps you made! I love almond extract. YES to them being so versatile. Thank you!

  4. 5 stars
    I made these to go with my tea this morning. Love the orange zest and chocolate combination. Yummy!

    • I’m so happy you enjoyed these – I love the chocolate + orange combo in them as well. Thank you!

  5. 5 stars
    Made these two days ago with the cassava flour substitute and I was so happy to have baked goods again after being told I’m gluten, almond and coconut intolerant. I baked in muffin tins for 18 minutes. I added lily’s chocolate chips and I put a tiny bit of Kerry gold butter on top before eating. Yum!

    • Wow, that makes my heart happy that the modification made these a possibility for you. Thrilled they were a win, thank you!

  6. 5 stars
    Your recipes are a home run every single time. I love that you focus on budget friendly meals and ingredients that are easy to come by. Have never been disappointed, and this recipe is a new one to add to our list of weekly repeats.

    • Well, that’s such a kind compliment, thank you! I’m thrilled that has been your experience here and my recipes are supporting your family in that way. Thank you!


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating