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Gluten-Free Chocolate Chip Scones

Gluten-Free Chocolate Chip Scones




12 scones


30 minutes


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  • 1-1/2 cups Gluten-Free Flour Mix
  • 1/3 cup sugar
  • 2 teaspoons Fleischmann's® Baking Powder
  • 1/4 teaspoon salt
  • 1/4 cup cold butter OR margarine
  • 1 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 1/2 cup mini chocolate chips
  • Additional heavy cream and sugar for topping, optional



  1. Preheat oven to 400°F.
  2. Combine flour mix, sugar, baking powder and salt in a large bowl. Shred the cold butter into the bowl using a grater. Stir with a fork to coat the butter with flour.
  3. Add cream, vanilla, and chocolate chips and stir with a spoon until combined. Mixture will be very crumbly.
  4. Transfer the mixture to a sheet of parchment paper. Use your hands to form dough into a ball, then flatten slighltly. Place a sheet of parchment paper on top of dough and roll to about 1/2-inch thick using a rolling pin. Remove top sheet of paper and cut into 12 equal wedges. Use a spatula to gently pull the wedges apart, leaving about 1 inch between the pieces.
  5. Lightly brush tops of scones with cream, then sprinkle with sugar, if desired. Transfer parchment paper with scones to a baking sheet.
  6. Bake 12 to 16 minutes or until puffed and golden. Transfer scones and paper to a wire rack to cool slightly. Serve warm. Scones may be stored in an airtight container for up to 2 days.


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