Gluten-Free Chocolate Chip Scones
This gluten-free scone recipe is studded with chocolate chips for a lovely companion to enjoy alongside your morning coffee or tea. Because we don't use butter in this recipe, the scone dough is incredibly easy to prepare and doesn't require any fancy kitchen tools.
Servings: 8 Scones
Calories: 399kcal
Equipment
Ingredients
- 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 chips
Instructions
- Note: If your house stays relatively cool, it is likely that there will be separation between the coconut cream and coconut water in your can of coconut milk. Before starting the recipe, open the can of coconut milk to see if the coconut cream has separated from the water. If it has, pour the whole can of coconut milk into a jar or measuring cup and microwave for 30 to 60 seconds or until it is easy to mix together. Stir well before measuring out the coconut milk.
- Preheat the oven to 400 degrees Fahrenheit and line a large sheet pan with parchment paper. You can also spray the cookie sheet with cooking spray if you don’t have parchment paper.
- Add the flour, sugar, baking powder and sea salt to a large bowl and stir until the dry ingredients are combined.
- Pour the canned coconut milk and vanilla extract (wet ingredients) into the mixing bowl with the dry ingredients and mix well until a thick dough forms. The dough should not be overly sticky or overly dry and should press together very easily. If it seems too sticky, add ¼ cup to ½ cup of additional flour or until it is easy to work with. If the dough seems too dry, add more full-fat coconut milk until it comes together easily.
- Add the chocolate chips to the mixing bowl and mix them into the dough. I find this is easiest to do with my hands.
- Form the dough into a large ball then shape it into a round disc. Use a sharp knife to cut the disc into 8 equally sized triangles.
- Arrange the triangles in a single layer on the prepared baking sheet, allowing them a little space to grow. If you’d like, press extra chocolate chips into the top of the dough.
- Bake on the center rack of the preheated oven for 20 to 25 minutes, or until the scones are golden brown and baked through. I bake mine for 22 minutes and I live at high elevation.
- Remove the scones from the oven and allow them to cool for 5 minutes before serving.
Notes
*Gluten-free flour tends to weigh less than regular all-purpose flour. If using regular all-purpose flour, start with 300g. If dough is sticky or doesn’t come together easily, add ¼ to ½ cup additional flour.
**For scones that are less sweet, use 3 to 5 tablespoons of sweetener.
Nutrition
Serving: 1Scone (of 8) | Calories: 399kcal | Carbohydrates: 69g | Protein: 5g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 10mg | Sodium: 495mg | Fiber: 4g | Sugar: 29g