A few weekends ago, my lovely friend Kelsey spent a Saturday with me. 

Our husbands were working together. Plumbing at Byland and talking through their assignments for a course they're doing together called Start With Why

While they were occupied, we decided to spend the day doing things that girls do. This included brunch at a new place neither of us had tried, and resolved that afternoon with more coffee at my current home. And to mark the occasion (having just binged on several incredible London based instagram profiles) I adapted an allergy friendly scone recipe.

And they were good. No. Actually, they were delightful.

When my favorite tea room, The Ruby Pear was open, they served a dark chocolate orange scone that was so delicious. I'm not generally a chocolate and fruit sort of person, but this scone they made was everything right in a pastry.  The chocolate was comforting and rich, with just the right amount of happy, bright orange. So that's what I tried to make, only in a form Aaron could enjoy, as well.  It's been about two weeks since then, and I haven't let a batch end for more than a day without baking up a new one. They are simple and just right for a little Spring coffee with a friend, or breakfast and a book. (Or even a late night snack with decaf coffee for you and Husband. Mine approves, for sure.) I'm sharing the recipe and I hope you enjoy.



  1. Combine flours, baking soda and salt until thoroughly blended.
  2. Add orange zest, vanilla, egg and honey and blend.
  3. Add in chocolate chips and stir
  4. Line baking sheet with parchment paper and use hands to spread dough into 1/2" thick circle
  5. Cut dough like a pizza, into 8 slices. (Helps to put a little coconut oil on your knife first. This is a sticky dough!)
  6. Bake at 350° for 10-15 minutes
  7. Serve


  • 1 C Cashew Flour
  • 1 C Pecan Flour
  • 4T Coconut Flour
  • ¾ teaspoon baking soda
  • ½ t Salt
  • ½ t Vanilla
  • 1 tablespoon orange zest
  • 1 large egg
  • 3 tablespoons honey
  • ½ cup chocolate chunks
Special Notes:

I use a coffee mill to blend my own flours. I'm especially fond of the Krupps one, as it holds a little more and is very powerful. I tried using a food processor, but didn't feel that it did a fine enough blend. I do use a 1:1 for the measurements, so if it's 1C nuts in their whole form, whatever amount comes out after blending, that's what I use. The weight is the same. Sometimes I sift in strainer or just pull out any big left-over pieces with my hands. I find that a blend of half cashew and half pecan is really tasty, and I'll add 2T coconut flour per cup of nut flour to get the moisture right! Someday I'll make a blog post about this!

These scones are dairy, gluten and refined sugar free. They could be made without the egg by using an egg substitute I think, but you might have to adjust the proportions of coconut flour to keep them from being overly wet.