These Paleo Orange Chocolate Scones are one of my favorites! Gluten-free, dairy-free, paleo with nut-free options. Orange and chocolate is a flavor combo that just belongs together.
These are perfect for breakfast, lunchboxes, or snacks. Plus they freeze great! Easy to make: 10 minutes to prep using basic Paleo ingredients. Only sweetened by maple syrup. It can be cooked in a scone pan, circular cake pan, or in a muffin tin.
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. A decadent flavor combo you can enjoy any day with this easy recipe!
Tips and Tricks
These Paleo Chocolate Orange Scones can be cooked in a scone pan, circular cake pan, or in a muffin tin. I bought a metal scone pan from Amazon and can’t recommend it. The scones are a bit hard to get out! If I were to buy a scone pan again, I would buy a silicone one like this one.
We love it with Enjoy Life chocolate chunks, but you can also use regular or mini chips. Hu Chocolate Chips are a great option for paleo chocolate chips. They are only sweetened by coconut sugar, but a bit pricey. I love the richness and healthy fats that using almond flour provides, but there is a nut-free cassava flour option included as well!
Paleo Muffins in your Lunchbox
We make muffins every week for my kid’s lunchboxes or after-school snacks. Generally, they are more budget-friendly than most store-bought gluten-free muffins or granola bars. Plus, I love being able to actively chose what ingredients go into my kiddos!
I double batch my muffins and then freeze them in single-serve Glad or Ziplock reusable containers (from the Dollar Tree). There they are good for a few months, and my kids can put them into their lunches without getting smooshed. Also, the reusable containers prevent them from getting smushed.
Other Paleo Muffins you might love:
- Paleo Cinnamon Roll Muffins
- Paleo Birthday Muffins
- Paleo Chocolate Chip Muffins
- Paleo Blueberry Lemon Scones or Muffins
- Flourless Chunky Monkey Muffins
- Flourless Chocolate Muffins
- Almond flour – I use “super-fine” almond flour to get the best texture. I like this one from Blue Diamond I can get at Sam’s Club or Amazon. See notes for nut-free cassava flour option!
- Tapioca flour – Tapioca is what gives these muffins their nice stretch. I recommend it over arrowroot, if you can. I get mine from the bulk bins at Winco. You can also find it easily on Amazon here.
- Baking powder
- Salt – Just basic iodized salt here!
- Extra light tasting olive oil – This is an olive oil that doesn’t have the heavy “olive” flavor. Be sure to look for “extra light tasting” on the bottle. I can find it at most of my local grocery stores. Or you can use melted coconut oil, melted first then measured.
- Maple syrup – Use 100% pure maple syrup to keep this paleo or you can sub honey.
- Orange Zest – Just the orange peel of a regular sized orange finely grated into small pieces = “zest”
- Vanilla – We often can’t afford pure vanilla extract, though that’s ideal. If it’s not accessible to you, vanilla extract is fine.
- Chocolate chunks – See above note about these!
Paleo Orange Chocolate Scone
- 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.