Gluten Free Chocolate Chip Scones (Edit recipe)

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These gluten free scones are a favorite with my family and friends and are quickly becoming what I’m known for. If I’m invited somewhere, one of the first questions is usually, “Are you bringing scones?” They’re so easy to make, and I’ve been having fun playing with different variations, staying true to flavors I love. This chocolate chip version is a little less sweet than some of my others, and if you’re familiar with kamish bread, the flavors are so reminiscent of it. Check out my other gluten free scone flavors here.

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

13

Serves: 8-16

Ingredients

Dry Ingredients

1.5 cups Gluten-Free Measure for Measure Flour - King Arthur
1/2 cup Cane Sugar
1 tsp Grain-Free Baking Powder - Otto's Naturals
1/2 tsp Salt
1 Tbsp Cinnamon Sugar Cookie Blend - Primal Palate
1/2 cup Dark Chocolate Chips

Wet Ingredients

2 whole Eggs, room temp
1/2 cup Avocado Oil
1.5 tsp Vanilla Extract

Before Baking

1-2 Tbsp Oat Milk, Organic, or any milk of choice

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a bowl, whisk together the flour, sugar, baking powder, salt and cinnamon sugar. mix until evenly combined.
In a separate bowl, whisk the eggs, avocado oil and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined, then gently fold in the chocolate chips until everything is incorporated.
*For larger, thicker scones: Place the dough on a lined baking sheet and shape it into an 8-inch round, about 1 inch thick. Using a sharp knife, press straight down to cut into 8 wedges. Avoid sawing back and forth.

*For smaller, crispier scones: Place the dough on a lined baking sheet and divide it into 2 equal portions. Shape each into a 4-inch round, about 1 inch thick. Using a sharp knife, press straight down to cut each round into 8 wedges, for 16 scones total. Avoid sawing back and forth.
Arrange the scones, spacing them about 2 inches apart. Brush the tops lightly with milk.
Bake at 350°F for 27–30 minutes, until the exterior is golden all around and the bottoms are slightly darker. (Baking time may vary by oven and scone size. Watch for that golden crust, as it's the best indicator they're ready.)
Transfer to a cooling rack to cool completely and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	346
Fat:	21 g
Carbohydrates:	38 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	204 mg
Fiber:	4 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated for total recipe.