You guys, I might have an obsession with scones. I big red puffy heart them and typically feast on cranberry orange scones all year (because until now, it was the only flavor I’ve ever made).
Those holiday scones have had their days (years?) in the spotlight, but now it’s time they step aside.
There’s a new scone in town and with just two words, you’ll be utterly convinced forever that you have an obsession with scones too: chocolate chip.
You guys, there is so much amazingness going on with this chocolate chip scone recipe that I don’t think I can possibly describe it.
Okay, just kidding. I’ll describe.
Scone.
I don’t know where scones originated from (England? Scotland? Ireland?) but my American taste buds describe a scone as a dry yet absolutely delicious biscuit with just a hit of sweetness.
My best side-by-side comparison would be homemade biscotti. You know, the cookie that sounds like dessert (Triple Chocolate with Almonds!) but tastes more like a delicious and slightly sweet crouton. Yeah, it’s kinda like that, but more biscuit-y.
You traditionally serve biscotti with coffee, which I think should carry over to scones too since they’re far off distant cousins or something.
Chocolate Chip.
I don’t know what possessed me to swap chocolate chips for cranberries (um hello, CHOCOLATE?!), but it’s one of the best things I’ve ever done in the kitchen. Yes, this even beats out the best chocolate chip cookie ever AND the vanishing oatmeal chocolate chip recipe too.
Proof that it was a great decision (besides CHOCOLATE?): Mr. Crumbs (a.k.a. scone-hater) ate them. He ate a LOT of them.
8 of them actually, which is half a batch, but who’s counting?
Mini.
Being obsessed with scones means that I can sit and eat MANY of them without thinking twice. Great for the scones, not so great for fitting into my pants.
Making a mini version not only helps with portion control (because trust me, YOU WILL NEED IT), but everything is cuter when they’re mini, don’t you think?
And get this – the chocolate chips were mini too! GAH! So cute and so delicious and get in my belly already, will ya!
Gluten-free.
Because even gluten-free peeps deserve mini chocolate chip scones too.
I used Bob’s Red Mill Gluten-free 1-to-1 Baking Flour because you can make a direct substitution for wheat flours in most recipes. I typically make scones with white whole wheat flour (and this is why), but using the gluten-free baking flour made these scones magical. So. Darn. Good.
Dare I say I like the gluten-free version better?! Guess I should make another batch, just to be sure…
Mini Chocolate Chip Scones (gluten-free)
Seriously the best recipe on the planet for chocolate chip scones. These chocolate chip scones are gluten-free, slightly sweet, and very addicting!
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 minutes
- Yield: 16 scones 1x
- Category: Desserts
- Method: Oven
- Cuisine: American
Ingredients
- 2 cups Bob’s Red Mill Gluten-free 1-to-1 Baking Flour
- 1/4 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 6 Tbsp butter, cold
- 1 egg
- 1/2 cup heavy cream
- 1 tsp vanilla
- 1/2 cup mini chocolate chips*
Instructions
- Preheat oven to 425F.
- In a large bowl (using your hands, two knives or a pastry blender), or in a stand mixer with the paddle attachment, mix the flour, sugar, baking powder, salt and butter until it resembles breadcrumbs.
- In a separate bowl, whisk together the egg, heavy cream and vanilla.
- Add the wet ingredients to the dry ingredients and mix just until the ingredients start to come together. The mixture should be dry, but not crumbly, so add 1-2 tsp of cream if necessary.
- Add the chocolate chips and mix just a few times until they are evenly distributed.
- On a silpat mat or a floured surface, shape the dough into a log. Cut the dough into two pieces.
- Set one piece aside and with your hands, flatten one piece into a circle that’s about 6″ in diameter and about 1/2″ thick. Using a long, sharp knife, cut the circle into quarters, and then each quarter in half so you have 8 small triangle-ish pieces.
- Repeat this step with the second piece of dough.
- Place each scone on a baking sheet about 2″ apart and bake for 12-15 minutes until the bottoms start to turn golden brown.
- Remove to a cooling rack to cool and try your best not to scarf them down before the family shows up.
Notes
* If you don’t have mini chocolate chips, use regular chocolate chips. Just give them a quick rough chop on the cutting board first.
Additional Recipe Notes
I’m really not kidding when I say these are the best scones I’ve ever had, but there is one thing you can do to send them over the top: add vanilla powder.
I introduced you to vanilla powder when we made homemade vanilla bean coffee creamer, so if you still have some, add 1/2 tsp to this recipe. Then eat your scones with coffee and homemade creamer. And call me so I can join you.
If you don’t have Bob’s Red Mill Gluten-free 1-to-1 Baking Flour, get some, OR substitute with your preferred flour.
You can make these full-size scones by making one big circle (instead of dividing the dough into two portions) and then cutting into eighths, but I assure you that you will want seconds. So don’t blame me if your pants don’t fit either!
I just recently thought of making a savory scone to go alongside dinner. Do you like scones? What’s your favorite flavor?
Crumbs is honored to partner with Bob’s Red Mill, whose mission is to produce the very best in whole grain foods in order to help people achieve better nutrition. Traditional methods, in-house production, extensive quality control and a personal relationship with the farmers come together to create the Bob’s Red Mill Difference.Disclosure: This post is sponsored by Bob’s Red Mill. I love Bob’s Red Mill products and used them often in my kitchen, long before this blog was born. As always, I would never recommend anything on Crumbs that I wouldn’t recommend to a close friend or neighbor, and all opinions here are my own.
I love these! Make them all the time. I am lactose-free so I use Country Crock pant-based spread, lactose-free milk, and Enjoy Life chocolate chips! I want to try to make them savory eventually too.
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Thank you, Casey!
We appreciate your thoughts! 🙂
These came out great! I subbed coconut cream for the heavy cream and Ener-G egg replacer for the egg due to allergies.
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Hello Lisa,
We’re so glad you enjoyed it !
Hello
Do you know how many carbs per serving?
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Nadisha, no I do not but anything in moderation and made with healthy real foods is definitely the best option.
These are a favorite in our house! We use AP flour and I usually double the recipe so we always have some in the freezer, ready to bake for those mornings that call for something extra special. My girls LOVE to help shape the dough into disks and place on the baking sheet. Thanks for the recipe!
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You’re most welcome! ♥
Can I use half and half instead of heavy cream?
Hi Lina,
Yes, you can use half and half. 🙂
These are wonderful! I’ve made them before with great results but made a few substitutions today. Instead of butter I used Spectrum Naturals shortening, instead of the egg I used a chia seed egg, and instead of heavy cream I used coconut milk from a can. They still turned out sooo tasty! Thank you for the recipe!
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You’re very welcome Kaitlyn!
Thank you for this wonderful recipe!
I made these with half and half cream because that’s all that I had on hand, and I added dried cherries instead of chocolate chips. Wow were they ever delicious!! Next I think I’ll try chocolate chips and dried cherries. Tough to not eat them all 😊. Love baked goods that don’t actually taste gluten free!
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You’re most welcome!! Your additions sound DELISH!
Loved… loved…loved your mini chocolate chip scones that I made for the first time today and they were a HUGE hit!!!
Thank you so much for sharing!!!
FYI….. you’ve reached the far south girl as I live in Chile 🇨🇱
LOL – I’m not sure I’ve had a reader in Chile before! So glad you liked the scones! ♥
Do you think that I could skip the sugar and make them savory??? Recipe looks great ☺️
Thanks Mallory! You can skip SOME of it. These really aren’t very sweet, but you do need some sugar for the baking property – sugar helps with the rise. I’d reduce to 3 Tbsp and adding savory ingredients. Caramelized onion and rosemary sounds really good!!
Forget the pants! Wear loose, flowy skirts and dresses. And eat more scones! Sounds yummy, can’t wait to try, but will use regular flour.
LOL – sounds like a plan – enjoy them Robyn!!
Just finished these and have enjoyed one! Wonderful!
I used my own GF flour mixture (grind oatmeal, almonds, coconut and a few other ingredients) and mixed this with another flour mixture to use it up. Didn’t have any chocolate chips but used cacao nibs which I ground up fairly fine). Delicious! Will be using these for breakfasts this week.
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I’m so glad you liked these Deborah! I’m actually making a batch myself for the freezer. I have some heavy cream to use up!
I don’t think I have ever written a recipe review before, but I just had to for these scones! They were SO DELICIOUS I could not believe it! They were delectable! I made them dairy-free and substituted the heavy cream for milkadamia macadamia nut milk. Since milkadamia isn’t creamy, I added a little more earth balance (instead of butter) since I knew there was a good reason the recipe called for heavy cream! I also gently folded in about 20 small frozen blueberries. I split the recipe in half which meant there was a little higher of a liquid to dry ingredient ratio due to the fact I did not split the egg in half. So to adjust I added about 2 TBSPs more of GF flour and let the scones bake for about 4 minutes longer. In retrospect, I really only needed to them bake for maybe 2-3 minutes more. Once they were done, I took them out immediately and devoured 3 of them topped with earth balance. This recipe is absolutely amazing and I am so thankful I found it.
Iman, I am so happy and feel so ecstatic that you liked this recipe so much! I hope you enjoy other recipes from Don’t Waste The Crumbs too!
Gluten free flours vary greatly depending on brand. I have discovered I greatly dislike all blends that contain sorghum and bean flours. You can find other scone recipes using almond flour on Pinterest.
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I tried gluten free flour and I found that it left this weird taste in my mouth that I didn’t care for. I did buy some coconut and almond flour recently but I’m not quite sure how to use it, I was hoping this recipe was going to use those flours. I will probably make some with regular ww flour because they do sound delicious!
I’m sorry your flour left a strange after taste! Regular WW or even AP flour both work wonderfully in this recipe. 🙂
I have been gluten free for nearly 2 decades and had my first gluten free scone in California . . . it was delicious. I cannot wait to give your recipe a go. I could care less about my pants. Okay, I do care but what a way to go! 🙂
Your blogging was what drew me in to finally reading about your scones. I was drooling over the thought of your sweet and sticky chicken and you had a link to these scones. Tiffany, I have to tell you, your blogging is as enjoyable as these foods are yummy. You have a great way of writing with just enough humor to be perfect.
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Judy, this is such a nice compliment – thank you! You just made my weekend. 🙂 I hope you enjoy these scones, and I’m not kidding that they’re addicting and your pants may be effected. Good thing the temperatures are cooling down. It makes yoga/sweat pants a bit more acceptable. 😉
These look delish. I’ve made some bacon and cracked black pepper scones before which were A-MA-ZING!
Ooh, I bet those are good!
I have not madenthese yet because I too couldneat too many. A local bakery makes my favorite GF scone and since it is similar I thought I’d share the flavor for a suggestion. Chocolate with orange zest. The freshness of the orange is addicting!
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Ooh! I bet that is amazing! Thank you for the suggestion Danielle!
Dare I say the raw version looks just as delicious as the baked version? mmmmmmm
Thank you Giselle (and it is! 😉 )