These rich, tender, Gluten Free Chocolate Chip Scones are perfect for breakfast, brunch, or dessert. If you like a sweet treat with your coffee or tea, you have to try these gluten free scones.
Scones have been missing from my life since I developed Celiac disease. Prior to that, I enjoyed ordering them for breakfast when dining out, or picking up a few at our local fair.
The idea of baking gluten free scones hadn’t occurred to me until I found a recipe on Brown Eyed Baker that I knew I could adapt. This recipe for Gluten Free Chocolate Chip Scones is the result.
In the interest of full disclosure, I have to tell you that these scones are a little too sweet for my husband, Jim. He isn’t a big chocolate fan, so all the chocolate chips were a bit much for him. However, they were perfectly sweet, chocolatey, and just right for me. 😊
If you’re looking for a less sweet breakfast treat, try my Gluten Free Banana Muffins. The muffins are filled with banana flavor and just a hint of sweetness.
For those of you who enjoy all things sweet, this recipe is for you. These tender scones have a buttery sweet crust, are packed with delicious chocolate, and don’t take a lot of effort or time to make.
You can have delicious scones, warm from the oven, in 45 minutes or less. The recipe only needs the following 7 ingredients:
- Gluten free flour
- Granulated sugar
- Baking powder
- Salt
- Chocolate chips
- Heavy cream
- Unsalted butter
Always read the labels to make sure your ingredients are gluten free.
How to Make Gluten Free Chocolate Chip Scones
Preheat your oven to 375 degrees and line two baking pans with parchment paper.
In a large mixing bowl, whisk together the gluten free flour, sugar, baking powder, and salt (photo 1).
Add in the chocolate chips and stir until combined (photo 2).
Stir the heavy cream into the flour mixture until all the ingredients are moistened (photo 3). The dough will be sticky.
Turn the dough out onto a large piece of parchment paper that has been lightly floured. Sprinkle the top of the dough with 1 tablespoon of gluten free flour and knead gently until a soft dough is formed.
Divide the dough into two equal portions. With your hands, form each portion into an 8-inch circle (photo 4).
Using a sharp knife, cut each circle in half. Then cut each half into 4 triangles (photo 5). You should have 16 triangles.
Place the triangles, 2 inches apart, on the prepared pans (photo 6). Brush the tops with melted butter and sprinkle with sugar.
Bake 20-25 minutes, or until the tops are lightly browned. Serve warm or at room temperature.
Store leftover scones in an airtight container at room temperature for up to 3 days.
(This post contains affiliate links. Read my disclosure policy here.)Can gluten free scones be frozen?
The scones can be frozen after they’ve been baked, or prior to baking them. To freeze after baking, allow the scones to cool completely. Then wrap them in plastic wrap and place in a freezer safe bag.
To freeze prior to baking, simply place the dough triangles on the prepared pan and freeze for 30 minutes.
Remove the pan from the freezer and place the frozen scones in a freezer-safe bag and freeze for up to 2 months. Brush melted butter on the scones and sprinkle with sugar just prior to baking. Bake for 20-25 minutes at 375 degrees.
Baker’s Tips
- Check the ingredients of your gluten free flour for xanthan gum. If your flour blend doesn’t contain it, try adding 3/4 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Use heavy cream that is very cold. I leave the cream in the refrigerator until I’m ready to add it to the dry ingredients. Cold cream will keep the scones from spreading when they bake.
- Avoid overmixing the dough or you’ll end up with scones that are tough.
If you’re looking for a sweet treat to enjoy with your coffee or tea, give these Gluten Free Chocolate Chip Scones a try. They’re perfect for breakfast, brunch, and dessert!
More Gluten Free Breakfast Recipes
- Lemon Blueberry Bread with Lemon Glaze
- Easy Gluten Free Blueberry Muffins
- Sour Cream Coffee Cake Recipe (Gluten Free)
- Gluten Free Cinnamon Banana Muffins
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These rich, tender, Gluten Free Chocolate Chip Scones are perfect for breakfast, brunch, or dessert.
- 3 1/4 cups gluten free flour
- 1/3 cup granulated sugar
- 4 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups semisweet chocolate chips
- 2 cups heavy cream, cold
- 2 tablespoons unsalted butter, melted
- granulated sugar
-
Preheat oven to 375 degrees and line two baking pans with parchment paper.
-
In a large mixing bowl, whisk together the gluten free flour, sugar, baking powder, and salt.
-
Add in the chocolate chips and stir until combined.
-
Stir the heavy cream into the flour mixture until all the ingredients are moistened. The dough will be sticky.
-
Turn the dough out onto a large piece of parchment paper that has been lightly floured. Sprinkle the top of the dough with 1 tablespoon of gluten free flour and knead gently until a dough forms.
-
Divide the dough into two equal portions. With your hands, form each portion into an 8-inch circle.
-
Using a sharp knife, cut the circles in half. Then cut each half into 4 triangles. You should have 16 triangles.
-
Place the triangles, 2 inches apart, on the prepared pans. Brush the tops with melted butter and sprinkle with sugar.
-
Bake 20-25 minutes, or until the tops are lightly browned. Serve warm or at room temperature.
-
Store leftover scones in an airtight container at room temperature for up to 3 days.
- Check the ingredients of your gluten free flour for xanthan gum. If your flour blend doesn’t contain it, try adding 3/4 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Use heavy cream that is very cold. I leave the cream in the refrigerator until I’m ready to add it to the dry ingredients. Cold cream will keep the scones from spreading when they bake.
- Avoid overmixing the dough or you’ll end up with scones that are tough.
Recipe adapted from Brown Eyed Baker.
As usual this recipe delivers. So good with a morning cup of coffee or tea. Thanks Connie for giving us such great recipes to try.
Hi Laveda,
Thanks for taking time to rate the recipe and leave a comment. I appreciate your support.
No butter??
Hi Bobbi,
Yes, the recipe calls for 1/2 cup unsalted butter.
The 1/2 c unsalted butter is missing in the recipe ingredients and also in the instructions. Do you add it in with the cream?
Hi Rachelle,
The recipe only calls for 2 tablespoons of unsalted butter to be melted and brushed over the tops of the unbaked scones. There isn’t any butter used in the scone dough.