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
Chocolate Chip Gluten Free Scones
- Prep Time: 12
- Cook Time: 24
- Total Time: 36 minutes
- Yield: 8 scones 1x
- Category: Sweet Things
- Method: Oven
- Cuisine: Irish
- Diet: Gluten Free
Description
Chocolate Chip Gluten Free Scones are tender and flaky with a crisp sugar coated top and melt chocolate chips. Easily made vegan.
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Stir together the flaxseed and water in a small bowl. Set aside to thicken.
- Whisk together the gluten free flour, almond flour, baking powder and salt.
- 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.
- Stir in the chocolate chips.
- 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.
- 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!
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
Nutrition
- Serving Size: 1 scone
- Calories: 235
- Sugar: 13g
- Sodium: 35mg
- Fat: 15g
- Saturated Fat: 12g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
Kelly says
This is now my go-to scone recipe but I always end up adding an egg at the end because the dough is a bit too dry. I have made them probably 5 times with dried blueberries and my family seriously loves them. We are not gluten free but I think this makes a lovely scone. I just tried them with dried cranberries and decided to double the flax egg in the beginning- it worked perfectly!