Easy Gluten Free Chocolate Scones with Chocolate Chips

Indulge in these Easy Gluten Free Chocolate Scones with Chocolate Chips soft, buttery, and perfectly chocolatey! Ready in 30 minutes, these scones are ideal for a sweet breakfast, brunch, or cozy afternoon treat.

Introduction

Who says gluten-free baking has to be bland or complicated? These Easy Gluten Free Chocolate Scones with Chocolate Chips are rich, flaky, and bursting with chocolate goodness all without gluten!

Perfect for mornings when you want something homemade yet indulgent, these scones bring bakery-style perfection straight to your kitchen. Pair them with a warm cup of coffee, and you’ll never miss regular flour again.

Ingredient

Almond Flour: A wholesome, grain-free flour made from finely ground almonds. It gives these scones a tender crumb and rich flavor. I personally love using Trader Joe’s, Thrive Market, or Bob’s Red Mill almond flour for consistent texture and freshness.

Tapioca Flour: A naturally gluten-free starch that adds lightness and chew to your scones. My go-to brands are Bob’s Red Mill, Thrive Market Brand, and Anthony’s Organic Tapioca Flour — all deliver reliable, silky-smooth results.

Cocoa Powder: For that deep chocolate flavor, choose a high-quality unsweetened cocoa powder. Dutch-processed cocoa adds a slightly richer color and more balanced taste.

Coconut Sugar: One of my favorite natural sweeteners! Coconut sugar is a perfect 1:1 replacement for refined white sugar and adds a subtle caramel flavor. It’s easy to find at most grocery stores — try Trader Joe’s, Thrive Market, Terrasoul, Navitas, or Big Tree Farms Organics.

Ghee or Coconut Oil: Both ghee and coconut oil are excellent, nutrient-rich fats that work beautifully in gluten-free baking. They can usually be substituted 1:1 for butter. I often buy mine from Thrive Market for the best quality.

Eggs: Provide structure and moisture to the scones while helping them rise beautifully. Use room-temperature eggs for better mixing.

Non-Dairy Milk: I used almond milk in this recipe, but any non-dairy milk — oat, soy, or coconut — will work just as well.

Vanilla Extract: A touch of pure vanilla enhances the chocolate flavor and adds warmth to every bite.

Dark Chocolate (for the glaze): High-quality dark chocolate melts smoothly and adds a luscious finish. Choose at least 70% cacao for a glossy, rich drizzle that sets perfectly once cooled.

Step by Step Instruction

Step 1 :Preheat & Chill Wet Ingredients

Preheat your oven to 350°F (175°C). In a small bowl, whisk together the egg, almond milk, vanilla extract, and lemon juice (or apple cider vinegar). Place the mixture in the freezer for about 10 minutes chilling helps create a flakier, bakery-style texture once baked.

Step 2 : Melt the Ghee or Coconut Oil

While the wet ingredients are chilling, melt your ghee or coconut oil over low heat. Set it aside to cool slightly. This step ensures your fat blends smoothly with the chilled mixture later on.

Step 3 : Mix the Dry Ingredients

In a separate large bowl, whisk together your almond flour, tapioca flour, cocoa powder, coconut sugar, baking soda, and salt. Set this aside. This mix will form the base for your chocolate scone dough.

Step 4 : Combine Chilled Wet Mixture with Ghee

After the egg and almond milk mixture has chilled for about 10 minutes, stir in the melted (and slightly cooled) ghee or coconut oil. Mix gently with a fork until small, soft clumps or “beads” of fat start to form. If it gets too clumpy, break them apart gently — these tiny bits of fat are key to achieving light, crumbly scones.

Step 5 : Mix Wet and Dry Ingredients Together

Pour the wet mixture into the bowl with the dry ingredients. Use a spatula or wooden spoon to stir until just combined do not overmix. Once the dough comes together, fold in the chocolate chips until evenly distributed throughout.

Step 6 :Shape the Dough into a Disc

Lightly dust your work surface with tapioca flour. Turn the dough out onto the surface, sprinkle the top generously with more tapioca flour, flip it, and repeat to coat both sides. Pat and shape the dough into a 6-inch (15 cm) disc.

Step 7 :Chill the Dough

Transfer the disc of dough onto a plate and move it to the freezer for 15 minutes. This helps the fats firm up, making the scones rise higher and hold their shape while baking.

Step 8 : Cut into Triangles

Once the dough is chilled, cut it into 6 equal triangle-shaped pieces using a sharp knife or bench scraper. Carefully place each triangle onto a parchment-lined baking sheet, spacing them several inches apart to allow for spreading.

Step 9 :Brush with Almond Milk

Lightly brush the tops and sides of each scone with the remaining 2 tablespoons of almond milk. This gives them a subtle shine and helps them bake to a beautiful golden finish.

Step 10 : Bake the Scones

Bake at 350°F (175°C) for 20–22 minutes, or until the edges are firm and the tops are slightly crackly. Allow the scones to cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm, optionally drizzled with melted dark chocolate, and enjoy your soft, rich, and perfectly gluten-free chocolate scones

Serving & Storage Tips

Serve your chocolate scones warm with coffee, milk, or hot cocoa.

Storage:

• Store in an airtight container for up to 3 days at room temperature.
• To freeze: wrap individually and freeze for up to 1 month. Reheat in microwave or oven before serving.

Instructions

Step	Action
1	Whisk dry ingredients
2	Cut butter into flour
3	Mix wet ingredients
4	Fold in chocolate chips
5	Shape, cut & bake 15–18 mins
6	Cool and drizzle chocolate

Notes

• Use cold butter for flaky scones: Cold butter is the secret to achieving those irresistible, bakery-style flaky layers in scones. When the butter melts during baking, it releases steam, creating light and airy pockets in the dough. Always cube your butter and chill it before incorporating it into the flour.
• Choose the right gluten-free flour blend: Not all gluten-free flours are created equal. For the best results, use a high-quality gluten-free flour blend that includes xanthan gum or guar gum, which help bind the dough and mimic the texture of traditional wheat flour. Without it, your scones might turn out crumbly.
• Handle the dough gently: Overmixing or kneading the dough too much can result in tough scones. Gluten-free dough is delicate, so once your ingredients are combined, avoid working it excessively. A light touch will keep your scones tender and soft.
• Add extra moisture for the perfect texture: Gluten-free baked goods can sometimes lean on the dry side. To combat this, brush the tops of your scones with heavy cream or milk before baking. This not only gives them a golden, glossy finish but also locks in extra moisture.
• Cool before drizzling chocolate: While it’s tempting to drizzle your scones with chocolate as soon as they come out of the oven, it’s best to wait until they’ve cooled slightly. Drizzling on warm scones will cause the chocolate to melt too much and lose its decorative look. Cooling ensures a neater drizzle and a beautiful bakery finish.
• Storage tip for freshness: Store leftover scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze them individually wrapped and reheat when needed.

Special Notes

• You can add chopped nuts for crunch or white chocolate for contrast.
• Make them mini-sized for party platters or breakfast boxes.
• Add 1 tsp espresso powder for a mocha twist!

Love This Recipe?

Nutrition Facts (Per Scone)

• Calories: 285 kcal
• Fat: 16 g
• Carbs: 30 g
• Sugar: 12 g
• Protein: 4 g
• Fiber: 1 g

FAQs

Q1: Can I make these dairy-free?
Yes! Replace butter with vegan butter and heavy cream with coconut milk.

Q2: Why are my scones dry?
You may have overmixed or used too much flour. Measure accurately and handle gently.

Q3: Can I refrigerate the dough overnight?
Yes refrigerate up to 24 hours. Bake straight from the fridge for best texture.

Disclaimer

This recipe is for informational and culinary purposes only. Always verify ingredient labels for allergens. Nutrition facts are estimates and may vary.