Gluten-Free Chocolate Chip Scones Recipe

This gluten-free scone recipe with chocolate chips goes well with coffee or tea. Without butter, this scone batter is straightforward to make and doesn't require costly kitchen gear.

– ▢2 1/2 cups (430g) gluten-free all-purpose flour* – ▢1/2 cup (100g) raw cane sugar or coconut sugar** – ▢1 Tbsp baking powder – ▢1 tsp sea salt – ▢1 tsp ground cinnamon, optional – ▢1 ¼ cups (10oz) full-fat canned coconut milk – ▢1 Tbsp pure vanilla extract – ▢1 cup (170g) chocolate chip


Coconut cream and coconut water may separate in a can of coconut milk if your residence stays chilly. Before starting the recipe, check the coconut milk can for separated cream. 

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Put the full can of coconut milk in a jar or measuring cup and microwave for 30–60 seconds to combine. Before measuring coconut milk, stir well.

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Turn on the oven to 400°F and line a big sheet pan with parchment. Cooking spray can replace parchment paper on cookie sheets.

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Mix flour, sugar, baking powder, and sea salt in a large bowl.Stir canned coconut milk and vanilla essence into dry ingredients to make a thick dough. 

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Pressable dough should not stick or dry. If dough is too sticky, add ¼ to ½ cup of flour for workability. Mix dry dough with full-fat coconut milk.

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Mix the chocolate chips into the dough in the bowl. I find this easier with my hands.

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Shape a huge ball of dough into a round disc. Cut the disc into 8 equal-sized triangles with a sharp knife.

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Place the triangles in a single layer on the baking sheet, giving them room to develop. Top the dough with chocolate chips if desired.

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The scones should be golden brown after 20–25 minutes on the center rack of the preheated oven. I bake 22 minutes at altitude.Serve scones after 5 minutes of cooling.

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Also See

Peanut Butter Cookie in a Mug Recipe