Gluten-Free Chocolate Scones
Indulge your sweet tooth with these irresistibly rich Gluten-Free Chocolate Scones, a decadent treat perfect for breakfast, brunch, or a midday snack. Made with gluten-free all-purpose flour and unsweetened cocoa powder, these scones offer a moist, tender crumb that's packed with chocolatey goodness. Featuring the luxurious addition of gluten-free chocolate chips, every bite is a perfect harmony of sweetness and richness. The recipe comes together effortlessly with cold, cubed butter for a flaky texture, while a touch of buttermilk ensures a soft, melt-in-your-mouth finish. Lightly brushed with buttermilk and sprinkled with sugar before baking, these scones boast a golden top with a delicate crunch. Ready in under 40 minutes, this gluten-free delight is the perfect option for chocolate lovers seeking an allergen-friendly baked treat. Serve warm or at room temperature for an indulgent moment that everyone can savor!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.5 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Cold unsalted butter, cubed
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Buttermilk
- 0.75 cup Gluten-free chocolate chips
- 2 tablespoons Extra granulated sugar for sprinkling
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together gluten-free all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, and salt until well combined.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the mixture until it resembles coarse crumbs.
In a separate bowl, beat the eggs, then add the vanilla extract and buttermilk. Mix until fully incorporated.
Pour the wet ingredients into the dry ingredients, gently folding them together until just combined. Do not overmix.
Fold in the gluten-free chocolate chips, ensuring they are evenly distributed throughout the dough.
Turn the dough onto a lightly floured surface and shape it into a round disc, approximately 7 inches in diameter and 1 inch thick.
Using a sharp knife, cut the disc into 8 equal wedges.
Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart.
Lightly brush the tops of the scones with a little more buttermilk and sprinkle with the extra granulated sugar.
Bake in the preheated oven for 16-18 minutes, or until the scones are set and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your gluten-free chocolate scones!
Nutrition Facts
Calories |
3577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 106.1 g | 530% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 2817 mg | 122% | |
| Total Carbohydrate | 521.1 g | 189% | |
| Dietary Fiber | 60.6 g | 216% | |
| Total Sugars | 206.9 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 509 mg | 39% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 2626 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
