These Gluten Free Chocolate Chip Scones are an ideal breakfast treat: they’re tender, moist, and not too sweet. I recommend serving them warm from the oven for a heavenly sweet treat.
Scones are very simple to make and when made correctly they have a crunchy outside and a tender, flaky inside with a melt in your mouth texture. They can easily be made ahead and baked right from the freezer. I always have a few of those gluten-free chocolate chip scones stashed away in the back of my freezer.
This gluten-free chocolate chip scone recipe is gluten-free and egg-free and can easily be made nut-free and dairy-free.
Make sure to also check out my Gluten Free Pumpkin Scones - it's always pumpkin season!
Recipe Ingredient Notes
Gluten Free Flour: I recommend using a “structure flour heavy” blend here like my own gluten free multipurpose flour blend, King Arthur Measure for Measure, or Bob’s Red Mill gluten-free 1-to-1 flour. A flour blend like Cup4Cup is too heavy on cornstarch and will give you a dense, gummy batter. If you use a gluten-free flour blend without added xanthan gum, please add 2 teaspoons to the batter.
Almond Flour: Almond flour gives those gluten-free chocolate chip scones their beautiful structure and moist crumb. If you prefer to keep this recipe nut-free, please substitute the almond flour with the same amount of gluten-free flour. Make sure to use almond flour and not almond meal which is coarse compared to almond flour.
Chocolate: I use a mix of dark chocolate chunks, milk chocolate, and mini chocolate chips in this recipe. Whatever chocolate you choose to use, I highly recommend chopping it before adding it to the dry ingredients.
Dairy: This recipe uses a mix of Heavy Cream and milk. While it may seem tempting to use all milk but please be aware that the heavy cream also provides the fat to this recipe. All milk scones will result in pale, chewy scones. (Heavy Cream contains more lactose - milk sugar - which will help achieve a golden brown scone). Scones without eggs need a binder like heavy cream.
How to make Gluten Free Chocolate Chip Scones
The dough for those scones can be made in less than 15 minutes but needs a quick chill in the freezer before baking. This way the layers will be buttery and flaky. Plus the scones will be easier to cut. I prefer scones to be cut in squares vs triangles but you can totally cut them in triangles (by shaping the disk into a 7" circle after the tri-fold).
Step 1: Line a baking sheet with parchment paper and set it aside.
Step 2: Mix whipping cream, milk, and vanilla extract together in a small bowl.
Step 3: In a separate large mixing bowl sift together gluten-free flour, almond flour, light brown sugar, milk powder (if using), baking powder, and salt.
Step 4: Cut the COLD butter into small pieces and add to your dry ingredients. You can also use a box grater and grate the frozen butter but for easier clean up I prefer just dicing the butter. Using a fork, pastry cutter, or your washed, clean hands, work the butter into the dry mixture. The butter should look very crumbly and similar to sand.
Step 5: With a rubber spatula or a spoon, mix in your chopped-up chocolate.
Step 6: Little by little add the wet ingredients to the flour-butter mix. With a spatula stir everything together.
Step 7: Transfer the gluten-free chocolate chip dough to the parchment-lined sheet tray and gently knead until the dough comes together (a brief 30 seconds). With your hands or a rolling pin shape the dough into a rectangular. You may lightly dust the dough with some gluten-free flour to make this easier. You can use your hands or a rolling pin to shape the dough around 8 x 12. This does not have to be exact.
Step 8: Fold one-third of the gluten-free scone dough (the shorter end) towards the middle of the dough. Repeat with the other side. Like folding a letter. Gently flatten the dough into a 7x5" rectangle (around 1" tall).
Step 9: Place the sheet tray in your freezer to allow the dough to set up while you preheat your oven to 400F.
Step 10: When your oven reaches 375F, remove the scone dough from your fridge and use a sharp knife to cut it into six equally sized scones. Arrange the scones on your sheet tray, brush lightly with some additional heavy cream using a pastry brush, sprinkle some sugar on top of the dough and bake in your 400F oven for 18-24 minutes until golden brown.
Remove them from the oven and allow them to cool slightly before transferring them to a wire rack to cool completely.
Variations of Gluten-Free Scones
This gluten-free cream scone recipe is a fabulous base recipe. Here are a few flavor ideas to change them up. Please be aware that the baking time may change so please keep an eye on your scones. Personally, I prefer frozen fruit over fresh fruit in scones. Fresh berries such as blueberries and raspberries are very delicate.
- Gluten Free Cream Scones: Just follow the instructions as written and omit the add-ins to make plain gluten-free scones.
- Gluten Free Lemon Blueberry Scones: Add the zest of one lemon to the dry ingredients and incorporate with the butter. Fold in 150-200 grams of blueberries (if frozen do not thaw).
- Gluten Free Orange Cranberry Scones: Add the zest of one orange and fold in 75-100 grams of dried cranberries. You could even add toasted pecans to this mix.
- Gluten Free Chocolate Peanut Butter Scone: Add half chocolate chips and half peanut butter chips. If you like (and have on hand, replace 10-15 grams of gluten-free flour with powdered peanut butter)
- Gluten Free Lemon Poppyseed Scones: Add the zest of two lemons to the dry ingredients and incorporate with the butter. Add 1-2 tablespoons of poppy seeds. Finish the baked and cooled scones with a quick lemon glaze (Use half of the recipe from my Gluten Free Lemon Snack Cake)
Frequently Asked Questions about Gluten Free Scones
What to serve with scones?
Personally, I enjoy those chocolate scones the most still slightly warm from the oven. Some people like to top them with some butter or whipped cream. Scones are commonly served with afternoon tea. Scones make a perfect brunch addition.
How can I freeze scones?
I recommend freezing scones before baking. Cut your scone dough in squares (or triangles), place it on a sheet tray, and freeze until solid. Transfer to a ziplock bag and freeze for up to 3 months. When ready to bake, bake the scones straight from frozen but please be aware frozen scones will need additional 4-6 minutes to bake (depending on your oven)
Can I use all milk?
Using all milk in this gluten-free scone recipe will result in pale, chewy scones. Heavy Cream contains more lactose - milk sugar - which will help achieve a golden brown scone.
Can I make those scones vegan?
To make those scones vegan, replace the heavy cream with equal amounts of FULL FAT coconut milk (the one that comes in a can), your favorite non-dairy milk instead of milk and use your favorite dairy-free butter substitute (not the spreadable kind)
Can I make those scones with regular flour?
To make those scones with "wheat-containing all-purpose flour" please use 250 grams of regular flour.
Can I cut the scones smaller?
Yes. But please be aware that the smaller scones will bake faster and you will have to adjust your baking time accordingly.
How should I store my chocolate chip scones?
Store your baked scones at room temperature for up to 5 days in an airtight container or freeze for up to 3 months. I recommend wrapping them individually in plastic wrap if you plan on freezing them. in Thaw at room temperature when ready to enjoy.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. . For small amount under 10 grams I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
- 275 grams Gluten Free Multipurpose Flour (plus some additional if needed)
- 50 grams almond flour
- 40 grams light brown sugar
- 5 grams milk powder (optional)
- 13 grams (1 tablespoon) baking powder
- ¾ teaspoon kosher salt
- 70 grams unsalted butter, COLD
- 120 grams chopped chocolate (milk, dark or a mix of both)
- 60 grams milk (any percentage)
- 145 grams Heavy Cream
- 1 teaspoon Vanilla Extract
- 2 tablespoons heavy cream
- chopped up dark chocolate bar
- raw sugar
How to make Gluten Free Chocolate Chip Scones
- Line a sheet tray with parchment paper and set it aside.
- Combine heavy cream, milk, and vanilla extract in a small bowl and set aside.
- In a separate large mixing bowl sift together gluten-free flour, almond flour, light brown sugar, milk powder (if using), baking powder, and salt.
- Cut the COLD butter, into smaller pieces and add to your dry ingredients. Using a fork or your washed, clean hands, work the butter into the dry mixture. The butter should look very crumbly.
- Fold in your chopped up chocolate
- Add your wet ingredients to your flour-butter mix. With a spatula stir everything together. Your dough may be sticky – do NOT add more flour.
- Transfer the gluten-free chocolate chip dough to the parchment-lined sheet tray and gently knead until the dough comes together (a brief 30 seconds).
- With your hands or a rolling pin shape the dough into a rectangular. You may lightly dust the dough with some gluten-free flour to make this easier. You can use your hands or a rolling pin to shape the dough around 8 x 12. This does not have to be exact.
- Fold one-third of the gluten-free scone dough (the shorter end) towards the middle of the dough. Repeat with the other side. Like folding a letter. Gently flatten the dough into a 7×5″ rectangle (around 1″ tall).
- Place the sheet tray in your freezer to allow the dough to set up while you preheat your oven to 400F.
- When your oven reaches 375F, remove the scone dough from your fridge and use a sharp knife to cut it into six equally sized scones.
- Arrange the scones on your sheet tray, brush lightly with some additional heavy cream using a pastry brush, sprinkle some sugar on top of the dough and bake in your 400F oven for 18-24 minutes until golden brown.
- Remove the scones from the oven and allow for them to cool on the sheet tray for 10 minutes before transferring them to a cooling rack.
- Enjoy while warm or allow for them to cool down completely and store in an airtight container up to 5 days.
Amount Per Serving: Calories: 375