Wednesday, March 21, 2012

Chocolate Chip Scones


I don't really know a whole lot about scones.

I didn't know exactly what an amazing scone was supposed to taste like with gluten & dairy so I didn't have a reference for how to make my own.

So I just didn't.
But then Katie left a comment last week requesting a scone recipe.
I really love a baking challenge.
Plus Katie is just so sweet. (Check out her awesome blog.)


So I looked around and found this bad boy that looked amazing.
I made a batch and LOVED them! did Hunter, and his sister, and his mom :)
So I sent the recipe to Katie for a trial run.
I just got word that they passed the test!
She made them with blueberries & said they were amazing.
So here you go. Now it's your turn :)

Chocolate Chip Scones

(printable version here)


  • 1 TBSP flax meal
  • 3 TBSP hot water
  • 1/2 cup plain coconut milk (or soy)
  • 1 tsp lemon juice
  • 2 cups flour**
  • 1 tsp xanthan gum
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1/3 cup brown sugar
  • 1 stick vegan butter (I love Earth Balance)
  • 1/2 tsp pure vanilla
  • 1/2 tsp almond extract
  • 1 cup chocolate chips, blueberries or any other fruit!

**For the flour in this recipe I used 1/2 cup each of:
  • brown rice (or sorghum)flour
  • garbanzo flour
  • tapioca starch
  • potato starch


Prep a cookie sheet with parchment paper and preheat over to 425.
In a small bowl mix together flax meal & water.
Let mixture set at least 5 minutes and stir "goop" together until well blended. (This is your "egg".)

In a glass liquid measuring cup combine milk & lemon juice. (This acts as a "buttermilk".)Set aside.

In a medium bowl whisk together: flour, xanthan gum, baking powder, baking soda, sea salt, and brown sugar.

Cut butter into chunks and add to the dry mixture. Cut in with knives or a pastry blender tool until crumbly.

Add 1 cup of mini chocolate chips to the dry mixture. (Or wait and add blueberries or other fruit at the end.)
Add flax "egg" into mixture above.
Then add "buttermilk" mixture.
Finally add vanilla & almond and mix until just binding together.

Sprinkle rice or sorghum flour onto countertop. Place dough on top and knead a few times (5 or 6 times).
Pat into a round shape (like a really big thick pancake). Cut into 8 pie shaped pieces.
Place on cookie sheet, brush tops lightly with milk and bake in 425 degree over for 13 –15 minutes.

Cool for a couple minutes on the pan & then on wire rack.


--->Pin this recipe!


  1. Your scones look amazing! I have an awesome vegan scone recipe-- but you have me thinking about trying GF for a week or 2 to see if it makes a difference for me. I think this is going to be my first recipe with GF flours.

    1. Ash-
      I would love to know what you think after going gfree for a week or 2... Possibly even a guest post if you're interested?! These are a great first recipe. They really are fairly simple and delicious! I use that flour mix for mostly everything too :)

  2. YAY! you saved the day I needed a snack to bring for small group tonight...these will be perfect! :)

    1. These are a perfect snack to share! Hope they turned out well :)

  3. You have been awarded the Versatile Blogger Award. Stop by my blog to collect your award.

    Queen of Savings

  4. They were delicious! I made them yesterday and now they are gone... Thank you so much for doing this :)

  5. I love your scone recipe! We are dairy free and have done the no gluten, sugar and I am planning on returning to gluten free soon. I would LOVE for you to link up with us every Tuesday via the Kids in the Kitchen linky. This weeks link up is here:
    Family friendly, healthy recipes is what we love! My kids would enjoy making and eating these! I can't wait to see you and have you share your recipes with us! Thanks so much! Blessings! Carrie:)

  6. Wow, looks so delicious! I want one right now :)



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