I just perfected Gluten Free Scones so rich and tender you’ll swear they’re cheating, and I’m not telling you how so keep scrolling.

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I’m obsessed with these Gluten Free Scones because they actually taste rich and tender, not like cardboard. I love ripping one open and watching chocolate chips melt into the crumb.

I don’t care that they’re gluten free, they’re just straight-up satisfying with a hint of vanilla and a splash of heavy cream. And yes, they work as a Dairy Free Treats option if you swap stuff out.

Morning coffee, late-night snack, whatever. I’ll take another.

Flaky edges, soft middle. Messy, buttery, sweet.

Honestly, I dream about them. Can’t stop, won’t stop, give me three and don’t judge right now please.

Ingredients

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Gluten free flour: the base that keeps scones light yet sturdier without wheat.
Plus baking powder: gives lift so your scones rise and feel tender.
Sugar: sweetens and helps brown the crust for a nice little bite.
Salt: wakes up the flavors and keeps things from tasting flat.
Butter: cold cubes make flaky pockets and rich, buttery mouthfeel.
Basically egg: binds everything and adds a bit of richness and color.
Cream: makes dough tender and creates moist, soft crumbs inside.
Vanilla: warm background flavor that makes the chocolate taste friendlier.
Chocolate chips: melty pockets of sweetness, the reason you’ll smile.
Coarse sugar: optional crunch and sparkle on top, pretty and satisfying.

Ingredient Quantities

2 cups gluten free all purpose flour blend (make sure it includes xanthan gum; if not add 1/2 tsp)

1 tablespoon baking powder

1/4 cup granulated sugar

1/2 teaspoon fine salt

6 tablespoons cold unsalted butter, cut into small cubes

1 large egg

1/2 cup heavy cream (plus 1-2 tablespoons extra for brushing)

1 teaspoon vanilla extract

3/4 cup semi sweet chocolate chips

1-2 tablespoons coarse sugar for sprinkling, optional

How to Make this

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1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl whisk together 2 cups gluten free all purpose flour blend, 1 tablespoon baking powder, 1/4 cup granulated sugar and 1/2 teaspoon fine salt. If your flour blend does not have xanthan gum add 1/2 teaspoon now.

3. Cut 6 tablespoons cold unsalted butter into small cubes and work it into the dry mix with a pastry cutter, two forks or your fingertips until the mixture looks like coarse crumbs with some pea sized bits of butter left. Don’t overdo it, a few larger pieces make flakier scones.

4. Stir in 3/4 cup semi sweet chocolate chips so they are evenly distributed.

5. In a small bowl whisk together 1 large egg, 1/2 cup heavy cream and 1 teaspoon vanilla extract. Reserve 1 to 2 tablespoons of the cream for brushing the tops.

6. Pour the wet mix into the dry ingredients and gently fold with a spatula until a shaggy dough forms. If dough seems too dry add 1 tablespoon more cream at a time, you want a moist but not sticky dough.

7. Turn the dough out onto a lightly floured surface (use a little gluten free flour) and shape into a round about 1 inch thick. Press gently, do not overwork. Cut into 8 wedges or use a 2 1/2 inch round cutter for individual scones.

8. Place scones on the prepared sheet about 2 inches apart. Brush tops with the reserved cream and sprinkle with 1 to 2 tablespoons coarse sugar if using. Chill the sheet in the fridge for 10 minutes if your kitchen is warm, this helps them hold shape.

9. Bake 15 to 18 minutes until golden on top and a toothpick comes out clean or with a few melted crumbs. Rotate the pan halfway through if your oven heats unevenly.

10. Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling. Serve warm or at room temperature with coffee or tea. Leftovers keep in an airtight container for 2 days or freeze for longer storage.

Equipment Needed

1. Baking sheet lined with parchment paper
2. Large mixing bowl
3. Small mixing bowl
4. Pastry cutter or two forks (or your fingertips)
5. Rubber/silicone spatula
6. Measuring cups and spoons
7. Sharp knife or bench scraper for cutting wedges (or a 2 1/2 inch round cutter)
8. Wire cooling rack

FAQ

Can I use a different flour than the gluten free all purpose blend? Yes, but pick a blend meant for 1 to 1 baking that already contains xanthan gum; if your blend does not have xanthan gum add 1/2 teaspoon to the dry mix so the scones hold together and don’t crumble.

What can I use instead of heavy cream? You can swap in full fat coconut milk or half and half for a similar texture, though coconut milk will give a slight coconut flavor; if using a thinner milk add a tablespoon more butter or chill the dough longer so it stays firm.

How do I keep the scones from getting tough? Don’t overwork the dough; mix until it just comes together and fold in the chips gently. Also make sure your butter is cold and cut into small cubes so you get flaky pockets instead of dense scones.

Can I make the dough ahead or freeze the scones? Yes. You can shape the dough and freeze it on a baking sheet, then transfer to a bag for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time. Or bake fully, cool, then freeze; rewarm in a low oven to refresh.

Why do my chocolate chips sink to the bottom? Toss chips in a tablespoon of flour before folding them in, and avoid over-hydrating the dough. A slightly thicker dough and evenly sized chips help them stay suspended.

How do I tell when they are done? The tops should be lightly golden and a toothpick in the center comes out clean or with a few moist crumbs. Gluten free doughs can look a bit wetter, so check the bottom of a scone for a golden color too.

Gluten Free Chocolate Chip Scones Recipe Substitutions and Variations

Gluten free all purpose flour blend: If your mix has no xanthan gum, add 1/2 tsp. Or swap for 2 cups oat flour plus 1/2 tsp xanthan gum for a nuttier, softer crumb (not great if you need strict GF cross contact rules).
Cold unsalted butter: Use the same amount of cold solid coconut oil or a cold vegan butter stick. Texture will be a touch different, but scones still flaky and tasty.
One large egg: Replace with a flax egg (1 tbsp ground flax meal mixed with 3 tbsp water, let sit 5 min) for binding, or 1/4 cup applesauce for a moister, slightly sweeter result.
1/2 cup heavy cream: Swap in full fat coconut milk or use 1/2 cup plain Greek yogurt thinned with 2 to 3 tbsp milk or water. Both keep richness without the heavy cream.

Pro Tips

1. Keep the butter ice cold and work fast. If the butter warms up too much the scones lose loft, so chill your bowl or pop the cut butter back in the fridge for a few minutes if your hands get warm.

2. Toss the chocolate chips in a teaspoon of flour first so they don’t all sink to the bottom. Shake off any excess flour before mixing them in.

3. Don’t overmix the dough. Fold just until it comes together, there will be dry bits, that’s okay. Overworking makes tough scones, not flaky ones.

4. If your dough feels crumbly, add cream a tablespoon at a time. Too wet is fixable, too dry ruins texture, so go slow.