Chocolate chip scones are one of those treats that many people miss when they switch to a gluten free diet. The good news is that you don’t have to give up these delicious baked goods anymore.
This gluten free chocolate chip scone recipe will give you all the flavor and texture you love, without any wheat flour at all.
Making gluten free scones might seem difficult, but it’s actually quite simple once you know the right ingredients to use. Instead of regular flour, this recipe uses almond flour and coconut flour.
These two flours work together perfectly to create scones that are tender, flaky, and have just the right amount of sweetness. The almond flour gives them a rich taste while the coconut flour helps hold everything together.
These scones are perfect for breakfast, afternoon tea, or as a quick snack anytime you want something sweet. They taste great on their own, or you can serve them with butter, jam, or even a cup of coffee.
The chocolate chips add just enough sweetness to make them feel like a special treat, but they’re not too rich or heavy.
You can also make them even healthier by using sugar free chocolate chips and a natural sweetener instead of regular sugar.
What Makes This Recipe Special
Super Quick Prep Time: From start to finish, these scones take less than 30 minutes to make, including baking time. The actual hands on prep work is only about 10 minutes, making this one of the fastest gluten-free baked goods you can make.
Stays Fresh for Days: These scones have amazing staying power compared to many gluten free baked goods that go stale quickly.
Thanks to the almond flour and coconut flour, they stay moist and delicious for up to 3-4 days when stored properly in an airtight container.
Protein-Packed Breakfast Option: Each scone provides a good amount of protein from the almond flour and eggs, making them much more satisfying than regular carb heavy breakfast pastries.
Ingredients
- 8 oz Almond Flour
- 2 Eggs
- 1.5 oz Coconut Flour
- 4 oz Butter (melted)
- 1/3 cup Granulated Sugar (I recommend using Swerve Sweetener to make it low carb)
- 1/2 cup Chocolate Chips (I recommend using sugar free ones)
- 1 teaspoon Vanilla Extract
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
How To Make
Follow this easy recipe:
Step 1
In a medium bowl, combine the coconut flour, almond flour, salt, and baking powder. Mix well until evenly combined.
Step 2
In a separate bowl, combine the melted butter, sugar or sweetener, and vanilla extract. Using a hand mixer, beat for 2-3 minutes until well combined.
Add the eggs and mix well. Gradually add the flour mixture, and mix until a cohesive dough forms.
Step 3
Fold in the chocolate chips using your hands.
Step 4
Form the dough into a ball. Place it on a baking sheet lined with parchment paper. Press it down and create a flat disc (resembling a pizza shape). Use a pizza cutter or knife, and score the dough into wedges.
Step 5
Bake for about 15-18 minutes until they golden brown. That’s it! Enjoy. Yummy!
Tips
1. Room Temperature is Key
Make sure your eggs are at room temperature before you start mixing the dough. Cold eggs straight from the fridge won’t blend well with the melted butter and can cause the butter to solidify into small chunks instead of creating a smooth mixture.
Take your eggs out of the fridge about 30 minutes before you plan to bake, or place them in a bowl of warm water for 5-10 minutes to bring them to room temperature quickly.
When the eggs are the right temperature, they’ll mix easily with the butter and create a creamy, uniform base for your scones. This small step makes a huge difference in the final texture.
2. Watch Your Baking Time Carefully
Gluten free scones can go from perfectly baked to overdone very quickly, so start checking them at the 15 minute mark.
Look for a golden brown color on the tops and edges – they should be firm to the touch but not hard. The bottoms should also be golden brown when you lift one up to check.
If the tops are browning too quickly but the scones aren’t done in the center, you can cover them loosely with aluminum foil and continue baking.
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Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance. After mixing everything together and folding in the chocolate chips, wrap the dough tightly in plastic wrap and refrigerate it.
When you’re ready to bake, let the dough sit at room temperature for about 10 minutes to soften slightly, then shape it into a disc and cut into wedges as directed.
Gluten Free Chocolate Chip Scones
Ingredients
- 8 oz Almond Flour
- 2 Eggs
- 1.5 oz Coconut Flour
- 4 oz Butter melted
- 1/3 cup Granulated Sugar I recommend using Swerve Sweetener to make it low carb
- 1/2 cup Chocolate Chips I recommend using sugar free ones
- 1 teaspoon Vanilla Extract
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
Instructions
- In a medium bowl, combine the coconut flour, almond flour, salt, and baking powder. Mix well until evenly combined.
- In a separate bowl, combine the melted butter, sugar or sweetener, and vanilla extract. Using a hand mixer, beat for 2-3 minutes until well combined.Add the eggs and mix well. Gradually add the flour mixture, and mix until a cohesive dough forms.
- Fold in the chocolate chips using your hands.
- Form the dough into a ball. Place it on a baking sheet lined with parchment paper. Press it down and create a flat disc (resembling a pizza shape). Use a pizza cutter or knife, and score the dough into wedges.
- Bake for about 15-18 minutes until they golden brown. That’s it! Enjoy. Yummy!