Chocolate Chip Scones (Paleo, low-FODMAP, Grain-free, nut-free)


1 cup cassava flour (140g) plus 1 tablespoon (10g) (I use Otto's Naturals)

¼ cup pounded yam flour

¼ cup tapioca or arrowroot starch

4 tablespoons coconut palm sugar

½ teaspoon baking soda

½ teaspoon salt

½ cup butter, cold (palm shortening for AIP)

1 egg

½ cup full fat coconut milk, canned

2 tablespoons maple syrup

½ teaspoon apple cider vinegar

½ teaspoon vanilla extract

½ teaspoon almond extract

½ cup dark chocolate chips



  1. Mix 1 cup cassava flour, yam flour, tapioca starch, coconut palm sugar, baking soda and salt in a bowl. I like to fluff my cassava flour and yam flour with my measuring cup before measuring them out. Level off the measurement gently, don't compact the flour. To get the most desirable texture of dough, it is always best to weigh with a scale.

  2. Cut cold butter into the dry ingredients using a pastry cutter.

  3. In a second bowl whisk egg, coconut milk, maple syrup, vinegar, vanilla and almond extract.

  4. Mix dry and wet together until dough begins to form. If dough is wet, add the extra tablespoon of cassava and knead until mold-able.

  5. Mix in chocolate chips, I use the dark chocolate chips from Enjoy Life.

  6. Shape dough into an 8 inch by 4 inch rectangle approximately ¾  inch thick and cut into triangles. You can also shape the dough into a circle and cut like a pizza to get triangles.

  7. Bake at 375 for 20 minutes. Let scones cool for 20 minutes.

For chocolate drizzle:

Melt ¼ cup dark chocolate chips and 1 tablespoon of coconut oil in double boiler. Once chocolate and oil are melted pull off heat and mix in 1/8 tsp vanilla extract. Place melted chocolate in a squeeze bottle or pastry bag and pipe on cooled scones.

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 8