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chocolate scones

Chocolate Tahini Scones

PREP TIME 10 minutes
COOK TIME 30 minutes
TOTAL TIME 40 minutes
SERVINGS 8 scones


  • 3 eggs
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/4 cup tahini
  • 1/4 cup full fat coconut milk
  • 1/2 cup coconut flour
  • 1/4 cup almond meal
  • 1/4 cup coco powder
  • 1/2 tsp baking soda
  • 1/4 Chocolate chips for garnish optional


  1. Preheat oven to 350 F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk tahini, eggs, coconut sugar, and maple syrup until well combined. Add in coconut milk and stir well.
  3. In a separate bowl, whisk together sifted coconut flour, almond meal, cocoa powder, and baking soda.
  4. Add dry ingredients into wet and stir to combine. The batter should be slightly thick.
  5. Wait 5 minutes for the coconut flour to absorb, and then scoop the batter onto the center of the baking sheet in a large circle.
  6. Using a rubber spatula or sharp knife, “wiggle” the bater apart into either 6 or 8 scone triangles. Wet your fingers under a bit of cold water and mold the edges, if needed. (Alternatively, you can scoop the batter onto the sheet in 8 evenly spaced circles.)
  7. Bake at 350 F for 25-30 minutes. The edges will be crisp, but the inside of the scone should still be soft. Wait 10 minutes and then transfer scones to cool on a wire rack.
  8. To make chocolate drizzle, melt the chocolate in the microwave in 10-15 second batches, stirring in-between until melted. Drizzle over the top of the scones, and drizzle some extra tahini if desired. Go crazy.


Store leftovers in the fridge in a sealed container, or freeze and reheat in a toaster oven.