Healthy Chocolate Scone Recipe
My healthy chocolate hazelnut scones are such an indulgence that you won’t believe that they’re gluten-free scones, grain-free scones, paleo-friendly. I say Paleo-friendly because vanilla extract doesn’t make the paleo cut. However, you can easily leave it out, and you’ll be good to go. I love these scones because they feel like such a decadent treat while also being filling and having super clean ingredients.
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Healthy Treat or a Healthy Quick Breakfast Grab
The other reason I adore this healthy chocolate scone recipe, it’s fast and easy, and delicious! I also love them because they’re the perfect little 4 pm pick me up with a nice cup of tea. You know that time of the day. When you don’t want to overeat because you don’t want to spoil your dinner, but you just gotta have something! Well, these scones are it! Pop one in the toaster oven for about 2 minutes, and you’re done. The chocolate will get warm and gooey, and the hazelnut flavor becomes more pronounced too! Just beware that the gooey chocolate does not make for a great in-the-car treat (I speak from experience). So if you’re going to grab it as a quick breakfast, better leave it at room temperature. To keep the chocolate from melting all over you in the car.
My other Gluten-Free Scones and Grain-Free Scones
If you’re loving this scone but want a different flavor profile to play around with, I also have my Almond Flour Lemon, Vanilla Scones Recipe already up on the site. I also have my Coconut-Chocolate Scones (Bounty candy bar inspired) coming soon. And if you’re loving these and want more nut-flour scone variations,
Hazelnut Chocolate SconesPrint Recipe
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- 100 grams hazelnut meal, aka hazelnut flour (finely ground hazelnuts)
- 250 grams almond meal, aka almond flour (finely ground almonds)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup healthy cooking oil, I use either coconut oil, avocado oil, macadamia nut oil, or grapeseed oil
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 2 eggs
- 3/4 cup dark chocolate chips
- 1/3 cup chopped hazelnuts, If you do not want the extra nut crunch, you can easily omit these.
- Preheat your oven to 300 Degrees F and position your rack in the middle height slot in the oven.
- Line a baking sheet with parchment paper and set it aside. Depending on the size of your baking sheet, you might need a second one.
- In a large bowl or stand mixer, combine the nut flour, salt, and baking soda. Give it a slight stir to evenly distribute everything.
- In a separate small bowl, crack the eggs and whisk them slightly.
- Add the maple syrup, vanilla extract, and cooking oil to the eggs and stir a bit to marry the ingredients. (If using coconut oil, make sure you've warmed it to make it liquid, but be sure to let it cool a little bit, do not pour super hot oil into eggs. It'll scramble them and mess up the texture)
- Add your egg mixture to the big bowl with the nut four mixture and mix until it is a well-combined dough.
- Add the chocolate chips and hazelnuts (if using). Mix so that they are evenly distributed.
- Using a 1/4 measuring scoop, drop the batter in 1/4 cup dollops on the baking sheet. Be sure to leave just a little room for them to grow. I like to shape mine into little mounds. You'll end up with about 11 scones.
- Bake for 45 minutes or until they are slightly browned on top and fluffy on the inside.
- Let the scones cool down on the baking sheet for about 15 minutes before enjoying.