Name: Gluten-Free Vegan Chocolate Chip Scones
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: 8 scones
Cuisine: American
Ingredients: ⅓ cup granulated sugar**; 2 cups gluten-free all-purpose flour (I like Bob's Red Mill 1-to-1 Gluten-Free Baking Flour); 1 tablespoon baking powder; ½ teaspoon salt; ⅓ cup butter (cold and solid, cut into small cubes (I used Earth Balance vegan butter); 1 teaspoon vanilla; ⅛-1/4 cup unsweetened almond milk; 1 1/4 cups dark chocolate chips (Guittard is gluten-free and dairy-free)

Gluten-Free Vegan Chocolate Chip Scones

Kick brunch up a notch with these gluten-free vegan chocolate chips cones. Studded with dairy-free chocolate chips and topped with a chocolate drizzle, its a chocolate lovers dream!

Prep20 min

Cook17 min

Total37 min

Yield8 scones

7 Oct 2017

Ingredients

⅓ cup granulated sugar**

2 cups gluten-free all-purpose flour (I like Bob's Red Mill 1-to-1 Gluten-Free Baking Flour)

1 tablespoon baking powder

½ teaspoon salt

⅓ cup butter (cold and solid, cut into small cubes (I used Earth Balance vegan butter)

1 teaspoon vanilla

⅛-1/4 cup unsweetened almond milk

1 1/4 cups dark chocolate chips (Guittard is gluten-free and dairy-free)

Overead view of chocolate chip scone triangles with a chocolate drizzle on a dark baking pan.

I have a slight obsession with scones. They just feel so fancy, yet rustic all at the same time. They’re a cinch to whip up, especially using a food processor, and only require a few easy ingredients. Also, have I mentioned how easy they are to make gluten-free and vegan? While I’m not vegan, I do tend to bake vegan due to my dairy and egg intolerances.

A hand holding a chocolate chip scone with chocolate drizzle.

These gluten-free vegan chocolate chip scones sure do not disappoint. Honestly, I’m not sure how it took me so long to add some chocolate to my favorite scone recipe! Now that I have, it’s going to be tough not to add chocolate to them ALL the time. Plus, any time I have an excuse to eat chocolate for breakfast is fine by me! I really like using Guittard extra dark chocolate chips in this recipe, because they’re gluten-free and dairy-free. A lot of dark chocolates have an almost bitter taste, but I feel like Guittard is just really deep and rich, which I absolutely love. You can use whatever type of chocolate you like, but if you want to keep the recipe dairy-free, look for a chocolate without milk in it.

You’ll love how simple it is to make these gluten-free vegan chocolate chip scones. They’re great for brunch with friends or just for a special treat!

A pile of gluten-free chocolate chip scones with zig zag chocolate drizzles.

Method

Preheat oven to 400F.

In a food processor, add the sugar, gluten-free flour, baking powder, and salt. Pulse to combine.

Then, add in the very cold butter chunks and pulse until the butter is the size of small peas. If you don't have a food processor you can also do this in a bowl with a pastry blender or two knives. You just want the butter to remain cold and not melt into the flour mixture.

Then, add in the vanilla and almond milk. Start with ⅛ cup of almond milk and keep adding more until the mixture is slightly wet and can be held together into a dough (I ended up using almost the full ½ cup of milk but it will depend on your brand of flour).

Stir in 1 cup of the dark chocolate chips.

Pat the dough into a circle (about 8 inch in diameter). Cut it into 8 wedges.

Bake at 400F for 15-17 minutes, until they are a light golden brown.

Remove the scones from the oven and allow to cool before glazing.

Melt the remaining 1/4 cup of dark chocolate chips in a microwave safe bowl, in 30 second increments, until chocolate is melted.

Drizzle or spoon the chocolate over the scones and allow to set completely before serving.

Filed under

Method

Filed under

Cook next