Chocolate Chip Gluten Free Scones

Chocolate Chip Gluten Free Scones are tender and flaky with a crisp sugar coated top and melty chocolate chips. Easily made vegan.

Guess what I've made 3 batches of in the last 3 days? Yep, you got it right. These gluten free scones.

Which are perfectly tender and flaky and filled with melty chocolate chips. We make a pro move and top them with cane sugar before baking to create the most irresistible crunchy sugar tops. Your kitchen will smell like a full fledged bakery.

3 batches in 3 days. Can you blame me?

Reasons to love this recipe:

• Easily made vegan and dairy free with a few tweaks.
• Uses only 2 flours for ease -- 1 blend and a touch of almond flour.
• Just 9 ingredients and ready in 40 minutes.

Ingredients you'll need:

• Gluten free flour blend - I tested with Bob's 1 to 1 and Jovial Multi Purpose Gluten Free Pastry Flour. Both work well and there are some tips below.
• Almond flour - almond meal also works but it creates a more "rustic" speckled appearance.
• Baking powder
• Salt
• Coconut oil - or butter or vegan butter
• Maple syrup - you can use honey or agave, too
• Almond milk - or regular milk, other non-dairy milk, etc.
• Flax egg - or one regular egg
• Vanilla extract - opt for the pure stuff for best flavor!
• Chocolate chips - or try fresh berries!

What gluten free flour should I choose?

These scones have been tested with 2 different types of gluten free flours. Both work well, but produce slightly different results.

• Bob's 1 to 1 Gluten Free Flour - This flour yields slightly lighter, fluffier scones. They are more "bready" than crumbly and brown less in the oven. If using this flour, use ⅓ cup milk in the recipe.
• Jovial Multi Purpose Gluten Free Pastry Flour - This flour blend is slightly healthier since it does not use starches or gums. It creates scones that are a bit more flaky/crumbly and have a slightly nuttier flavor. If using this flour, use ¼ cup almond milk in the recipe.

How to make scones:

• Dry ingredients - Whisk together the gluten free flour, almond flour, baking powder and salt in a medium bowl.
• Cut in the fat - Add in the coconut oil and use a pastry cutter to incorporate the oil into the flour. Or use your fingers to "pinch" the coconut oil into the flour until the mixture is crumbly.
• Wet ingredients - Add in the maple syrup, almond milk, flax egg, and vanilla. Stir until a dough forms. Add in the chocolate chips and stir again.
• Shape and slice - place a piece of parchment paper on the counter to keep the dough from sticking. Transfer the dough from the bowl to the paper. Press the dough into an even circle about ½ inch thick. Slice the dough into 8 pieces. Gently transfer each scone to a baking sheet lined with parchment paper.
• Brush with milk - use a pastry brush to brush the top of each scone with milk. Sprinkle on some cane sugar for crunch.
• Bake - Bake for 22-24 minutes or until the scones are lightly golden and firm to the touch. Cool on a wire rack until warm. Enjoy!

Tips for perfect scones:

• Make sure your coconut oil (or butter) is solid, not liquid. This is key to create the best texture.
• Be gentle when shaping, slicing, and transferring the scones to the baking sheet. The dough is very delicate and breaks easily. Use a floured spatula to transfer.
• If the scones do break apart during transit, don't worry! Gently press the scone back together.

Other gluten free baking recipes to try!

• Almond Butter Chip Snack Cake
• Chocolate Chunk Oatmeal Cookies
• Gluten Free Soft Frosted Sugar Cookies
• Artisan Gluten Free Bread

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Chocolate Chip Gluten Free Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Laurel
• Prep Time: 12
• Cook Time: 24
• Total Time: 36 minutes
• Yield: 8 scones 1x
• Category: Sweet Things
• Method: Oven
• Cuisine: Irish
• Diet: Gluten Free

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Description

Chocolate Chip Gluten Free Scones are tender and flaky with a crisp sugar coated top and melt chocolate chips. Easily made vegan.

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Ingredients

Scale 1x2x3x

• 1 tablespoon flaxseed meal + 2 tablespoons water
• 2 cups gluten free flour
• ⅓ cup almond flour
• 1 tablespoon baking powder
• Pinch salt
• ⅓ cup coconut oil, solid, not melted
• ¼ cup maple syrup
• 4-5 tablespoons almond milk, plus more for brushing the scones before baking
• 1 teaspoon vanilla extract
• ½ cup chocolate chips
• 1-2 tablespoons cane sugar

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Instructions

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. Stir together the flaxseed and water in a small bowl. Set aside to thicken.
3. Whisk together the gluten free flour, almond flour, baking powder and salt.
4. Add in the coconut oil and use your fingers to “pinch” it into the dough. Once incorporated, stir in the maple syrup, 4 tablespoons almond milk, and vanilla extract. If the mixture won’t hold together when pressed, add in the remaining tablespoon of almond milk.
5. Stir in the chocolate chips.
6. Transfer the dough to a piece of parchment paper, to prevent sticking. Press the dough into a round disk, about ½ inch thick. Slice the round into 8 pieces. Use a spatula to gently transfer the scones to the baking sheet.
7. Brush the tops with almond milk and sprinkle them with sugar. Bake for 22-24 minutes or until the scones are lightly golden and firm to the touch. Transfer to a wire rack to cool before serving. Enjoy!

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Notes

• Gluten free flour blend - I tested with Bob's 1 to 1 and Jovial Multi Purpose Gluten Free Pastry Flour.
• You can also use almond meal in place of the almond flour but it creates a more "rustic" speckled appearance.
• Instead of coconut oil you can also use butter or vegan butter
• Maple syrup - you can use honey or agave, too
• Almond milk - or regular milk, other non-dairy milk, etc.
• Instead of a flax egg  you can use one regular egg

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Nutrition

• Serving Size: 1 scone
• Calories: 235
• Sugar: 13g
• Sodium: 35mg
• Fat: 15g
• Saturated Fat: 12g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 2g