Gluten Free Chocolate Chip Scones {Egg Free}

Easy Gluten Free Chocolate Chip Scones are within your reach.  A handful of ingredients are transformed into a flavorful scone with no gluten and no eggs.

gluten free scone

How to Make Gluten Free Scones

Making scones is a very simple task and only requires a handful of ingredients.  Success really lies in technique.  Here is a step by step guide to making Gluten Free Chocolate Chip Scones:

  • First, place 6 tablespoons of salted butter (straight from the fridge) into the bowl of a stand mixer fitted with a paddle attachment.  Cream the butter until smooth.  Scrape down the sides.
  • Next, add in 4 oz. of cream cheese (straight from the fridge) into the bowl.  Cream together with the butter.  Scrape down the sides as needed.  Mix until the butter and cream cheese are smooth.
  • Add 1/2 cup light brown sugar, 1 teaspoon vanilla extract (pure), and 1/4 cup of cold whipping cream to the mix.  Mix until smooth.
  • Add 1 & 1/2 cups of gluten free flour blend (with xanthan gum) and 2 teaspoons of baking powder to the bowl.  I used King Arthur’s Measure for Measure in this recipe.
  • Using a rubber spatula, mix the ingredients together by hand.  The mixture will be a bit crumbly.  This is fine because we will turn the mixer on one last time.  I take the extra step of mixing the dry ingredients by hand to minimize the mixing.  You want all of the ingredients to be combined, but you do not want to overmix.
  • Add 3/4 cup of chocolate chips to the mix.  Turn the mixer on low and mix just until the chips and the dough are one.
  • Dust a flat work surface with 1 tablespoon of gluten free flour.
  • Form the dough into a disc that is 7″ in diameter.
  • Using a long sharp knife, cut the dough into 8 triangles.
  • Line a baking sheet with parchment paper and set the scones onto the sheet leaving at least 2 inches between.
  • Brush the tops of the scones with heavy whipping cream.
  • Bake at 375 degrees, in a preheated oven, for 20-22 minutes.
  • Allow the scones to cool.
  • I then melted 1/2 cup of chocolate chips, place the melted chocolate in a small piping bag, cut a small hole on the end, and drizzled the chocolate back and forth over each scone.

chocolate chip sconeWhat is the Difference between Scones and Biscuits?

Now that is an interesting question.  A few months ago I posted a new blog post introducing my recipe for Gluten Free Biscuits.  I had so many comments within groups saying that what I called biscuits, were nothing more than scones.  I kind of scratched my head.

I’ve had scones before.  My biscuits really were quite different.  So, I did some reading as to what the difference was.  There are seriously dozens of ideas as to how the two are different.

Some say biscuits have a fluffier interior than do scones.  Others say the major difference is in the use of eggs.  Traditionally scones have eggs (although mine do not).  Biscuits have flaky layers; scones do not.  Scones contain sugar, while most biscuits don’t.  Scones are drier than biscuits.

I could go on.

Regardless of what you want to call either, they are both amazing!

finished scone

Gluten Free Chocolate Chip Scones {Egg Free}

A handful of ingredients are transformed into a flavorful scone with no gluten and no eggs.
Course Breakfast
Cuisine American
Keyword Breakfast, Chocolate, chocolate chip, dessert, egg free, Gluten Free, high tea, scone, scones, tea time
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 scones
Author The Gluten Free Gathering

Ingredients

  • 6 tablespoons salted butter, cut into slices, cold from the fridge
  • 4 ounces cream cheese, cold from the fridge use block cream cheese, not whipped
  • 1/2 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 cup heavy whipping cream, cold (plus more for brushing on top of the scones prior to baking)
  • 1.5 cups gluten free flour blend with xanthan gum I used King Arthur's Measure for Measure
  • 2 teaspoons baking powder
  • 1 & 1/4 cups chocolate chips (I prefer dark chocolate chips)

Instructions

  • Place 6 tablespoons of salted butter (straight from the fridge) into the bowl of a stand mixer fitted with a paddle attachment.  Cream the butter until smooth.  Scrape down the sides.
  • Add in 4 oz. of cream cheese (straight from the fridge) into the bowl.  Cream together with the butter.  Scrape down the sides as needed.  Mix until the butter and cream cheese are smooth.
  • Add 1/2 cup light brown sugar, 1 teaspoon vanilla extract (pure), and 1/4 cup of cold whipping cream to the mix.  Mix until smooth.
  • Add 1 & 1/2 cups of gluten free flour blend (with xanthan gum) and 2 teaspoons baking powder to the bowl.  I used King Arthur’s Measure for Measure in this recipe.
  • Using a rubber spatula or wooden spoon, mix the ingredients together by hand.  The mixture will be a bit crumbly.  This is fine because we will turn the mixer on one last time.  I take the extra step of mixing the dry ingredients by hand to minimize the mixing.  You want all of the ingredients to be combined, but you do not want to overmix.
  • Add 3/4 cup of chocolate chips to the mix.  Turn the mixer on low and mix just until the chips and the dough are one.
  • Dust a flat work surface with 1 tablespoon of gluten free flour.
  • Form the dough into a disc that is 7″ in diameter.
  • Using a long sharp knife, cut the dough into 8 triangles.
  • Line a baking sheet with parchment paper and set the scones onto the sheet leaving at least 2 inches between.
  • Brush the tops of the scones with heavy whipping cream.
  • Bake at 375 degrees, in a preheated oven, for 20-22 minutes.
  • Allow the scones to cool.
  • Melt 1/2 cup of chocolate chips according to package instructions, place the melted chocolate in a small piping bag, cut a small hole on the end, and drizzle the chocolate back and forth over each scone.

Ingredients:

 

Instructions
  1. Place 6 tablespoons of salted butter (straight from the fridge) into the bowl of a stand mixer fitted with a paddle attachment.  Cream the butter until smooth.  Scrape down the sides.
  2. Add in 4 oz. of cream cheese (straight from the fridge) into the bowl.  Cream together with the butter.  Scrape down the sides as needed.  Mix until the butter and cream cheese are smooth.
  3. Add 1/2 cup light brown sugar, 1 teaspoon vanilla extract (pure), and 1/4 cup of cold whipping cream to the mix.  Mix until smooth.
  4. Add 1 & 1/2 cups of gluten free flour blend (with xanthan gum) and 2 teaspoons baking powder to the bowl.  I used King Arthur’s Measure for Measure in this recipe.
  5. Using a rubber spatula or wooden spoon, mix the ingredients together by hand.  The mixture will be a bit crumbly.  This is fine because we will turn the mixer on one last time.  I take the extra step of mixing the dry ingredients by hand to minimize the mixing.  You want all of the ingredients to be combined, but you do not want to overmix.
  6. Add 3/4 cup of chocolate chips to the mix.  Turn the mixer on low and mix just until the chips and the dough are one.
  7. Dust a flat work surface with 1 tablespoon of gluten free flour.
  8. Form the dough into a disc that is 7″ in diameter.
  9. Using a long sharp knife, cut the dough into 8 triangles.
  10. Line a baking sheet with parchment paper and set the scones onto the sheet leaving at least 2 inches between.
  11. Brush the tops of the scones with heavy whipping cream.
  12. Bake at 375 degrees, in a preheated oven, for 20-22 minutes.
  13. Allow the scones to cool.
  14. Melt 1/2 cup of chocolate chips according to package instructions, place the melted chocolate in a small piping bag, cut a small hole on the end, and drizzle the chocolate back and forth over each scone.

pin

Pinterest Scones

 

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