Grain Free Chocolate Chip Scones make a lovely addition to any meal. I like to serve them with soup dishes and as a snack. They are grain-free, tree-nut free, and egg-free. This recipe is simple and fun!
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Gather Your Ingredients and Tools
The quickest way to make these scones is in a food processor. They can also be done with a simple pastry cutter if you do no have access to a food processor. (Before I had a food processor, l used my pastry cutter and cut the butter into the flour by hand. It may take a few minutes longer, but the results and taste are still fantastic!) My food processor has proven to be a useful tool for myself and my daughters. It literally gets used at least once a day! I can recommend the Cuisinart Pro Classic 7 cup Series.
I am picky about my brand of coconut flour. Nutiva brand coconut flour is what I prefer because they ethically harvest their coconuts, the coconuts are not processed and the flour has a nice fine consistency. Anthony’s arrowroot flour is my recommended arrowroot flour because it’s an excellent price, great consistency of the flour, and guaranteed gluten free.
Instead of shopping all around town, you can purchase Nutiva coconut flour, Anthony’s arrowroot flour, Bob’s Red Mill Tapioca Flour and Wholesome Coconut Sugar by clicking on the actual ingredient highlighted above or right through this link to Amazon. (Plus you’ll encourage me to continue to experiment and create new recipes.) Fun!!
It is also helpful to have a large cutting board and sharp knife for creating the scone shape.
Let’s get started!
Free Printable Grain Free Chocolate Chip Scone Recipe
Grain Free Chocolate Chip Scones
- 1/2 c. coconut flour Nutiva brand
- 1/2 c. arrowroot flour Anthony's
- 1/2 c. tapioca flour Bob's Red Mill
- 1/3 c. organic butter salted
- 1/4 c. coconut sugar Wholesome
- 2/3 c. water
- 1 tsp. vanilla extract
- 3/4 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1/4 tsp. Real Sea Salt
- 1/4 c. mini semi-sweet chocolate chips Enjoy Life
Preheat oven to 395°. Line a baking sheet with parchment paper.
In a food processor, add all the dry ingredients. Pulse until combined.
Next you'll add the 1/3 c of butter, cut up into tablespoon size pieces. Pour in the vanilla extract. Pulse until mixture is crumbles.
Slowly add a 1/3 c of water. Pulse 3 times. Add the remaining 1/3 of water. Pulse until mixture begins to clump together. Lastly, add the chocolate chips. Pulse until combined.
Sprinkle tapioca starch on a large cutting board. Remove half of the scone dough. Gently pat into a 5" or 6" circle. (If you like to cut your scones in half and add butter, you'll want to go with the thicker smaller 5" circle.)
Use a sharp knife and cut the circle into 8 pieces. Move the triangles to the parchment paper.
Repeat steps 5 & 6 with the other half of scone dough.
Bake for 10-12 minutes. The scones will bounce back when slightly poked, and the bottoms will be light brown.
Cool for 10 minutes on the baking sheet. Remove to cooling rack or serve warm.
Shaping the Scones
Split your dough in half. Dust your cutting board with tapioca flour. Pat out one half of the dough into a 5″ circle. Using a sharp knife, cut the circle into 8 pieces. (Just like cutting a pie!)
Baking your Scones
Line a large baking sheet with parchment paper. Evenly space the scones on the parchment paper for baking. Bake for 10-12 minutes at 395° until light brown.
Cool Your Scones
After removing the scones from the oven, let them set on the baking sheet for 5-10 minutes. Move the scones from the baking sheet to a cooling rack to finish cooling.
Grain Free Chocolate Chips Scones make a nice accompaniment to Chicken and Quinoa Soup.
Grain Free Chocolate Chips Scones can be stored in a cool pantry or refrigerator for three to four days. They freeze very well! Once the scones are completely cool, place them in a container with a tight seal or in a quart freezer bag. I like to line each layer of scones with parchment paper. They unthaw nicely either in the refrigerator or on the counter top.
I find scones relaxing and rewarding to prepare for the family. The reason I use semi-sweet mini chocolate chips is because anything with chocolate tastes better and it pleases my family. If you are trying to avoid chocolate you can replace the chocolate chips with unthawed blueberries. (Note: make sure your blueberries are dry and preferable chopped up.)
What did you think? I enjoy hearing from you! How did you serve your scones?