gluten free chocolate chip scones in circle on white parchment paper
These gluten free Chocolate Chip Scones are golden brown and slightly crumbly on the outside yet fluffy and doughy in the middle! Made with almond flour!

Swoon. Scones are one of those treats that feel super decadent and labor intensive. Scones? You must have some fancy baking skills.

Ha! You’d think that, wouldn’t you.

But the thing is, these chocolate chip scones are actually the easiest things to whip together. I even had my kids help me with only minor feelings like I was in the center of a pure chaos.

Scones are one of those fabulous items that are appropriate for breakfast and/or dessert and I’m pretty sure any time in between.

These scones in particular are like beautiful doughy triangles that are crisp and crumbly on the outside but moist and tender on the inside. Yes, scones can be tender.

I debated calling these chocolate chip cookie dough scones because as I ate my way through all of them, they reminded me soo much of cookie dough, but I felt like it would have been too confusing. So Chocolate Chip Scones it is.

shot of one gluten free chocolate chip scone with a bite taken out on white parchment paper and other chocolate chip scones in the background

These Chocolate Chip Scones Have:

  • a sweet, crumbly exterior
  • beautifully baked, golden brown edges
  • tons of melty chocolate chips tucked in each one
  • a moist, tender, and buttery middle
  • answered your prayers because they’re basically like eating deliciously giant cookies for breakfast
circle of chocolate chip scones cut in triangles on white background

Ingredients to Make Gluten Free Scones:

  • blanched almond flour: I love blanched almond flour because it’s super fine and also has a beautiful pastry color. You can sub in almond meal, but just know the texture will be heartier and the color of the scones will be a bit darker.
  • tapioca flour: it comes from cassava plant and has a starchy, slightly sweet flavor. If you don’t have tapioca flour you can try arrowroot flour but I love the texture tapioca flour adds to these scones.
  • coconut sugar: so good in baked goods! It adds a rich, caramel flavor that rivals brown sugar. It’s a great low glycemic granular sugar! If you don’t have coconut sugar, you can sub in light brown sugar but it will change the nutrition facts.
  • baking powder
  • pink salt: ok any salt, but pink is fun.
  • eggs
  • heavy cream: you could probably sub in coconut cream, though I’ve never tried it. If you experiment at all, leave a comment below to let us know how it goes!
  • unsalted butter: I like unsalted because then you can control how salty they are by adding in more pink salt or sprinkling on some more flaked salt on top.
  • vanilla extract
  • semi-sweet chocolate chips: chunks, chopped chocolate bar, really chocolate in any form. Or peanut butter chips! Butterscotch chips? All the above! Go crazy!
  • flaked sea salt
side picture of chocolate chip scones in a circle on white background

How to make healthy chocolate chip scones:

  1. I like to make these all in one bowl because EASY CLEANUP IS MY JAM. Place the almond flour, tapioca flour, coconut sugar, baking powder, and salt in a large bowl. Give it a mix to combine all the dry ingredients.
  2. Crack the eggs into the bowl. If you’re concerned about egg shells, you can crack them into a separate small bowl to make sure they are shell-free. I, however, like to live my life on the edge and I crack them directly into the bowl. Don’t tell anyone.
  3. Also add the heavy cream, butter cubes and vanilla extract to the bowl.
  4. Use your hands to bring the dough together. Mine still had some streaks of butter cubes throughout the dough and I’m ok with that. You don’t want to overwork the dough because then the scones can lose their fluffiness.
  5. Fold in the chocolate chips reserving some to press into the tops of the scones.
  6. Transfer the dough onto a cutting board and form into a circular mound.
  7. Use a sharp knife to cut into six large triangles and transfer the triangles onto a baking sheet lined with parchment paper. You can spread the triangles about 2 inches apart and bake them as such. This will allow all sides of the scone to crisp up in the baking process. Or, you can transfer the scones onto the baking sheet in a circle and bake them with all triangles touching in the center. This will crisp up the outside and tops, but leave the center sides of the triangle un-crispy. It’s totally up to you and your preferences! I love them both ways 🙂
  8. Press a few extra chips into the tops of each scone as needed and bake for 25 minutes.
  9. When they’re done baking, allow to cool on the baking sheet for about 5 minutes. If you baked them in a circle, run a knife through the pre0cut lines to separate them. Sprinkle with flaked salt and enjoy!

More chocolate chip recipes:

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Gluten Free Chocolate Chip Scones

  • Author: Lindsay Grimes Freedman
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 min
  • Yield: 6 large scones 1x
  • Category: desserts/breakfast
  • Method: baking
  • Cuisine: scones
  • Diet: Gluten Free

Description

These gluten free Chocolate Chip Scones are golden brown and slightly crumbly on the outside yet fluffy and doughy in the middle! Made with almond flour!


Scale

Ingredients

  • 3 cups blanched almond flour
  • 2/3 cups tapioca flour
  • 1/3 cup coconut sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon pink salt
  • 2 eggs
  • 1/4 cup heavy cream
  • 1/2 cup unsalted butter, chilled, cut in cubes
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • few pinches flaked sea salt

Instructions

  1. Preheat oven to 350F.
  2. Place the almond flour, tapioca flour, coconut sugar, baking powder, and salt in a large bowl. Give it a mix to combine all the dry ingredients.
  3. Crack the eggs into the bowl. If you’re concerned about egg shells, you can crack them into a separate small bowl to make sure they are shell-free.
  4. Add the heavy cream, butter cubes and vanilla extract to the bowl.
  5. Use your hands to bring the dough together. Mine still had some streaks of butter cubes throughout the dough after it came together and that’s ok. You don’t want to overwork the dough because then the scones can lose their fluffiness.
  6. Fold in the chocolate chips reserving some to press into the tops of the scones.
  7. Transfer the dough onto a cutting board and form into a circular mound.
  8. Use a sharp knife to cut into six large triangles and transfer the triangles onto a baking sheet lined with parchment paper. You can spread the triangles about 2 inches apart and bake them as such. This will allow all sides of the scone to crisp up in the baking process. Or, you can transfer the scones onto the baking sheet in a circle and bake them with all triangles touching in the center. This will crisp up the outside and tops, but leave the center sides of the triangle un-crispy. It’s totally up to you and your preferences! I love them both ways 🙂
  9. Press a few extra chips into the tops of each scone as needed and bake for 25 minutes.
  10. When they’re done baking, allow to cool on the baking sheet for about 5 minutes.
  11. If you baked them in a circle, run a knife through the pre0cut lines to separate them.
  12. Sprinkle with flaked salt and enjoy!

Enjoy!! xo

gluten free chocolate chip scones pinterest image