Paleo Almond Flour Chocolate Chip Scones with Orange & Ginger

Paleo almond flour scones flavored with orange and studded with dark chocolate chips. These zesty scones are naturally sweetened, dairy-free, grain-free, and perfect for breakfast, brunch, or a satisfying snack.

Happy Labor Day! This holiday marks both a national celebration and a milestone for The Roasted Root. To celebrate, I’m bringing back the very first recipe I posted four years ago: paleo almond flour scones.

On Monday, September 5, 2011, I published my first blog post. Revisiting that original entry reminded me why I started the blog: to create, teach, connect, learn, and grow alongside readers. That first post helped me recenter my vision and remember that sometimes moving forward means stepping back and re-embracing what inspired you in the beginning.

People often ask how this journey began. Here’s the short version:

My Story

I grew up outdoorsy and free-spirited. I started the blog after graduating, searching for work, and feeling an urge to create. At first it was a way to fill time and explore ideas. Over the years it evolved into a full-time passion and, eventually, a livelihood.

I never had one clear career plan growing up. Instead I had many interests: astronomy, mountain biking, snowboarding, travel, photography, tea, yoga, trail running, good conversations, cooking, and more. Four years later, I still chase those interests — only now I get to do it for a living.

On the soapbox: Dreams can become reality if you’re willing to take risks, work hard, and accept setbacks as lessons. For the first 18 months the blog earned nothing; the first ad check was $23.16. Despite the slow start, I chose to focus on the best possible outcome and not be paralyzed by fear of the worst. I’m grateful I took the leap and encourage other creators to take theirs.

I couldn’t have done it without you — my readers. Your support, whether you comment, share, or quietly follow along, has mattered. Thank you. Keep The Roasted Root weird and wonderful.

Over four years I’ve had highs and lows. For me, success equals happiness. If your work makes you happy, you’re doing something right. Here’s to 683 posts, to experiments that failed and those that worked, and to many more food moments ahead.

About these almond flour scones: It’s funny that this was my first recipe. It remains one of my favorites because it was improvised from intuition. I mixed ingredients in a bowl while on vacation in Bend, Oregon, without overthinking measurements or presentation — and it worked.

I’ve tweaked the original slightly (I omitted the cream cheese frosting this time), but the scones still combine almond flour, chocolate, orange, ginger, and warming spices for a complex, balanced flavor. The result is a grain-free, refined-sugar-free, paleo-friendly scone that’s surprisingly harmonious — like a joyful painting rather than a somber study.

How to Make Almond Flour Scones:

The method is simple and intentionally straightforward: add ingredients to one bowl in the order they appear and mix. That keeps cleanup minimal. If you prefer, combine wet ingredients in one bowl and dry in another, then mix together. A stand mixer works too.

I shape the dough with my hands into triangles and place them on a baking sheet, but a scone mold can be used if you have one. The dough should be thick, sticky, and slightly crumbly so the scones hold together while baking.

Recipe Adaptations:

• Swap almond flour for hazelnut flour for a different nutty flavor.
• Use avocado oil, ghee, or another neutral oil in place of coconut oil.
• Replace honey with pure maple syrup if preferred.
• Omit any of the mix-ins — chocolate chips, walnuts, orange zest, juice, or ginger — though the recipe is excellent as written.

More Scone Recipes:

• Vegan Blueberry Scones
• Cranberry Orange Scones
• Paleo Pecan Chocolate Chip Scones
• Vegan Pumpkin Scones

Cheers to healthy living and to the delicious things ahead.