Soft, fluffy and lightly chocolatey, these gluten free Chocolate Chip Scones are divine! Add a slather of Nutella, some gently whipped Nutella Cream and a sprinkle of Caramelised Hazelnut Crumbs for utter chocolate cream tea perfection.
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The BEST Chocolate Chip Scones – and they’re gluten free too!
I’ve just added this incredible recipe for gluten free Chocolate Chip Scones to my Scone Index… Although I may have become a little obsessed with them… They are a chocolate lover’s delight. And topped with Nutella Cream, Nutella and Caramelised Hazelnut Crumbs, they will have you swooning too.
I did consider keeping them all for me… But it seemed selfish not to share. So, this post offers up my secrets on how to make not only the lightest and fluffiest gluten free Chocolate Chip Scones, but also the most cloud-like whipped Nutella Cream and divinely crunchy hazelnut crumbs to sprinkle on top.
Tempted?
… Or are they Hot Chocolate Scones with Chocolate Chips?
When I was deciding what to call my scones I struggled to settle easily on a name. Although I reflected that they weren’t really ‘chocolate scones’ (which are typically very ‘cocoa’ both in flavour and colour), I was definitely tempted to call them Hot Chocolate Scones… Why? Because although not excessive, I did add a little hot chocolate powder to the flour mix. Just enough to give a back-hit of chocolate flavour to the main scone crumb.
In the end though, I settled on calling them Chocolate Chip Scones as the chips outweighed the Hot Chocolate powder.
What ingredients are in my gluten free Chocolate Chip Scones?
This recipe is a chocolatey variation on my Blueberry and Lemon Scones, which were a massive turning point for me in scone development. But I have nonetheless played with the sweetness and moisture levels… And tested with different types of chocolate chips, to give you the most balanced and delicious Chocolate Chip Scone recipe I could muster.
The dry ingredients
- Gluten Free Flour Blend – The recipe has been tested with both my Gluten Free Alchemist Blends A (white baking flour) and B (rice free, wholegrain), which can be found at the bottom of my Gluten Free Flour and Flour Blending Page. However, alternative good commercial flour blends (such as Doves Freee Plain White Flour) should work fine.
- Xanthan Gum (or psyllium husk) – An important addition, replacing gluten, to ensure the ingredients bind well and that the crumb holds together.
- A pinch of salt for depth of flavour.
- Baking Powder and Bicarbonate of soda to give the scones rise and lightness.
- Drinking Chocolate Powder offering a subtle hint of chocolate in the main scone dough, without overpowering the chocolate chips.
- Caster sugar – just a little, for gentle sweetness.
- Dark Chocolate Chips – They offer (I think) the best sweetness and flavour balance in the scones. However, if you have an exceptionally sweet tooth, feel free to sub them for milk or white chocolate chips.
The wet ingredients
- Butter – which MUST be very cold and hard before it is rubbed into the flour mix. The butter will then break down into little grains, distributed throughout the dough which (when baked) create tiny pockets of fat and air that give rise and flakiness.
- Milk and Lemon Juice to make ‘buttermilk’. Creating scones that are softer, fluffier and lighter.
- Egg for binding, structure and extra leavening.
- Vanilla Extract – Optional! For more depth of flavour.
Tips for making the best Gluten Free Chocolate Chip Scones
Although not entirely different, gluten free scones (chocolate chip or otherwise) are not quite the same to make as standard wheat scones.
Since however, I have already written elsewhere (in the Blueberry Scone post) some detailed advice on how to get the best results when making scones gluten free, I will not cover the detail again here. Nonetheless, if you have had trouble making gluten free scones before or are new to the particular foibles of gluten free baking, then I strongly advise heading over to the other post to (particularly) read the section on Tips for Success.
The key factors however are this…
- Keep the dough cold – Make sure the butter is super cold; Chill the ingredients at critical points if possible; And if you have hot hands, cool them under the tap before rubbing in and handle the dough as little as possible.
- Don’t over-work the dough at any stage of the process.
- Keep it moist – Gluten Free scone dough should be damp and ‘shaggy’ for the best rise and flakiness.
- Cut them tall – Gluten free scones won’t rise as much as wheat scones. Although that doesn’t mean they will be either dense or hard, providing they are made with care and the right ingredients. Either way… cutting them about 5 cm high is ideal.
- Bake on a hot (pre-heated) tray – and in a hot oven! The contact of the dough with a hot tray at the point they head for the oven (with no delay) helps to boost them upwards for the best rise.
Is this recipe safe for people with Coeliac Disease?
Providing my gluten free Chocolate Chip Scones are made with a certified gluten free flour blend and all other ingredients are confirmed gluten free, then yes… They are safe for people with Coeliac Disease (Celiac Disease).
Be sure to check ALL ingredient labels for ‘may contain’ warnings and risk from hidden gluten or cross-contamination to be sure. The most likely culprits for this recipe that need careful oversight are:
- Psyllium husk (if using)
- Baking powder
- Drinking chocolate (I used Cadbury Wispa drinking hot chocolate)
- Chocolate chips
Can I make chocolate chip scones dairy free as well as gluten free?
The main Chocolate Chip Scone recipe shared below can be made dairy free as well as gluten free with the following dairy free ingredient switches…
- Use dairy free ‘butter’ – of the BLOCK variety, as it needs to be ‘rubbed in’. I recommend either Stork Baking Block or Flora Baking Block.
- Make the buttermilk with your favourite dairy free milk.
- Use a dairy free drinking chocolate powder (if you can find one). Or sub with HALF the amount of cocoa and add an additional 5 to 10g caster sugar.
- Make sure the chocolate chips are suitable for a dairy free diet.
When it comes to serving the Chocolate Chip Scones, you’ll need to choose a dairy free chocolate hazelnut spread both for the cream and for spreading. There are several to be found in the supermarket. Or make your own using my easy Healthier Chocolate Hazelnut Spread Recipe.
And (obviously) the whipped cream will also need to be dairy free. So use either chilled, drained, whipped coconut cream. Or a plant-based whippable double cream.
The ULTIMATE way to serve Chocolate Chip Scones… with Nutella, Nutella Cream and Caramelised Hazelnut Crumbs
Which brings me nicely onto the ULTIMATE way to serve my Chocolate Chip Scones… And that is with Nutella, Nutella Cream and Caramelised Hazelnut Crumbs.
I promise you’ll thank me for this one… It’s the scone experience of drinking hazelnut hot chocolate, that’s been topped with whipped cream and some sweet and crunchy nutty sprinkles. Seriously… Don’t skip this bit. It takes incredible chocolate chip scones into the realm of absolute heavenly scone oblivion.
Each fluffy, tender scone mingling with a layer of sticky-sweet Nutella, against pillowy lightly-flavoured Nutella Cream… The softness enhanced with pops of crunchy, nutty sweetness.
And since both the Nutella Cream and caramelised nuts are so simple to make, there’s absolutely no excuse not to indulge.
Can I make Nutella Cream using an alternative Chocolate Hazelnut Spread?
Yes. Absolutely. You can use any chocolate hazelnut spread to make ‘Nutella’ Cream. You can even make your own Healthier Chocolate Hazelnut Spread (Homemade ‘Nutella’).
How to make Nutella Cream
If you love Nutella, but you’ve never made Nutella Cream, you’re in for a treat. At GFHQ, we make it often… On the blog, it fills our Chocolate Whoopie Pies and creates the silkiest of toppings for Nutella Trifle. But it is with these Chocolate Chip Scones that Nutella Cream truly shines… Creating the most sumptuous of chocolate hazelnut cream teas.
It’s also really simple to make… All you need to do is add a tablespoon or two of Nutella (or other chocolate hazelnut spread) to a bowl of double (heavy) or whipping cream… and whisk until you have soft peaks. Just be really careful not to over-whip. The cusp between perfectly whipped and moving towards clumpy is a fine balance. And for some reason, the cream appears to continue to thicken after the whisk has been lifted.
It’s better to under whip rather than over whip. You can always beat a few more turns by hand if necessary.
How to make Caramelised Hazelnut Crumbs
The crowning glory to any Chocolate Chip cream tea is a sprinkle of crunchy, Caramelised Hazelnut Crumbs. And again, they’re super easy to make.
Simply grab a small saucepan (the smaller the better, unless you’re making a job lot ready to store for another day)… Heat some soft light brown sugar with a drop of water over the hob until it’s dissolved and bubbling… Throw in some chopped roasted hazelnuts and stir. Keep stirring until the nuts are perfectly coated and look dry and crisp (but not burnt).
Actually… It’s worth considering caramelising in bulk! They make the most divine sweet snack and are completely delicious sprinkled on top of cakes, cheesecakes, ice creams, desserts, trifles etc. From Banoffee Cheesecake and Real Chocolate Mousse (or Chocolate Avocado Mousse) to topping Gluten Free Chocolate Chip Panettone and Nutella Cupcakes. They even add crunch to Nutella Puff Pastry Baskets and Maple Shortbread or a stack of caramelised Banana Pancakes.
Ready to make gluten free Chocolate Chip Scones with Nutella Cream and Caramelised Hazelnut?
And that’s it! I hope you love my gluten free Chocolate Chip Scones (however you serve them). You can find the recipe if you scroll down a little further. If you have any extra questions, feel free to get in touch and ask.
As always, if you make the recipe, do let me know how it went. A comment below, a star rating on the recipe or a tag on social media always brings a smile to my face. Plus it’s the fastest way to get me back in the kitchen testing new recipes… If I know people are making what I share, I’m happy.
For lots more recipe inspiration, don’t forget to also check out the Gluten Free Recipe Index. It’s the guide to everything on the blog and the perfect place to start being inspired. Even better, all my recipes are shared for FREE with my love.
More Chocolate Chip treats you’ll love
Chocolate Chip Scones – gluten free
Key equipment
- Oven
- fridge
- measuring jug
- flat-bladed knife
- fork
- pastry blender optional
Ingredients
Scone dough
- 355 g gluten free plain flour blend Tested with Gluten Free Alchemist Blend A (white) and B (wholegrain) – see NOTES
- 2 tsp xanthan gum (or 2½ tsp psyllium husk as preferred) – If using a commercial flour blend already containing xanthan gum, reduce this addition to ¼ tsp only.
- pinch fine sea salt
- 4 tsp baking powder gluten free
- 1 tsp bicarbonate of soda baking soda
- 30 g drinking chocolate gluten free (eg Cadbury Wispa)
- 35 g caster sugar superfine sugar
- 100 g butter cold and cubed
- 70 g dark chocolate chips
- 200 ml/g milk
- 1 tbsp lemon juice
- 1 tsp vanilla extract (optional)
- 1 large egg UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
Egg wash and rolling
- Extra flour for dusting and rolling
- I egg + a little milk to glaze beaten together
- caster sugar to sprinkle (superfine sugar)
Serving Suggestion with…
- Nutella
- Nutella whipped cream See separate recipe
- Caramelised Hazelnut Crumbs See separate recipe
Instructions
- In a large mixing bowl, weigh and mix together the flour, xanthan gum, salt, baking powder, bicarbonate of soda, drinking chocolate and sugar, until all lumps are broken down and the mixture is well-blended.
- With finger tips (or a pastry blender), rub the butter into the flour mix until it resembles coarse sand. (for hot hands see NOTES).
- Add and stir through the chocolate chips.
- If possible (although not essential), chill the rubbed-in mixture in the fridge for half an hour or so.
- When ready to finish making the scone dough, mix the milk with the lemon juice. Stir and leave to stand at room temperature for about 10 minutes to make homemade buttermilk (It should become grainy/lumpy).
- Meanwhile, base-line a large baking sheet with baking paper and place in the oven to pre-heat.
- Pre-heat the oven to 200 C/400 F/Gas 6.
- Add the vanilla extract (if using) to the buttermilk.
- Fork beat the egg in a small bowl.
- Add the buttermilk and beaten egg to the flour mix.
- Gently stir the mixture using a flat-bladed table knife until it has become evenly damp and clumpy. Be careful not to overwork. It should be a very 'shaggy', very loose dough.
- Liberally dust a large piece of baking paper with flour and tip the dough out on top.
- With lightly-floured hands, carefully bring the dough into a slab and press gently together (do not over-work or over-condense). It should still be quite sticky, however if very wet, lightly dust with a little extra flour to make it easier to handle.
- Sprinkle the top with flour to prevent sticking.
- Roll the dough out using a rolling pin to a thickness of about 5 cm.
- Using a round pastry cutter to the size of scones you require, cut the dough into rounds, by pressing straight down.
- As each scone is cut, set them to one side until ready to bake.
- Bring any remaining dough together and repeat the rolling and cutting process until all the dough has been used, trying hard not to 'work' the dough too much as you go.
- Using a pastry brush, glaze the top of each scone with a little egg-wash.
- Sprinkle the tops with a little caster sugar
- When ready to cook, carefully take the pre-heated baking tray from the oven and (either by hand or with a spatula) quickly transfer the dough-scones to the tray, ensuring about 3 centimetres space around each one for an even bake.
- Using oven gloves, put the tray back in the oven and bake for 12 to 15 minutes for medium-sized scones (or 15 to 16 minutes for large scones) until well-risen and golden.
- Remove from the oven and transfer to a wire rack to cool.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Nutella Whipped Cream
Key equipment
- spoon
Ingredients
- 300 ml/g double cream (heavy cream)
- 1½ to 2 tbsp Nutella/chocolate hazelnut spread
Instructions
- Place both the cream and Nutella in a mixing bowl.
- Whisk until just holding in very softly whipped peaks. Be very careful not to over-whip. It's better to under whip and re-check after a few minutes as the cream continues to thicken a little.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Caramelised Hazelnut Crumbs
Key equipment
- hob
- very small saucepan
- spoon
Ingredients
- 2 tbsp chopped roasted hazelnuts
- 1 tbsp soft light brown sugar
- 1 tsp water
Instructions
- Measure the brown sugar and water into a very small saucepan.
- Heat over a low setting on the hob, stirring frequently until the sugar has dissolved and has started to bubble.
- Add the chopped hazelnuts and stir through.
- Continue to cook over a low heat, stirring until the hazelnuts are coated and appear dry, but not burnt.
- Remove from the heat and tip the nuts onto a piece of baking paper. Spread out a little to separate them and leave to cool completely.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Chocolate Chip Scones shared with
- Sundays on Silverado #107 with The House on Silverado
- Fiesta Friday #446 with Angie and The Not So Creative Cook
- Full Plate Thursday #602 with Miz Helen’s Country Cottage
- What’s for Dinner #381 with The Lazy Gastronome
I mean I’m not sure it matters what you call them they look epic!!
Thanks Midge xxx
The scone is calling my name!! Thanks a bunch for sharing at Fiesta Friday party! I hope to see you next week.
You’re welcome Jhuls… There’s one with your name on it xx
These look wonderful – I am all for adding a dollop of nutella withthe cream for scones – and I am curious about hot chocolate powder added to the scones – in fact I think that we have some unloved hot chocolate sachets that could be used this way!
Thank you Johanna. Unloved hot chocolate sachets are perfect! They will thank you for using them in scones xxx
Hi! What is drinking chocolate? All I have is a hot chocolate mix. Would that work? No children here, so I don’t have a chocolate drinking mix. Or plain powdered chocolate could work? Thank you! And thank you for the B version!
Hi Alene. It’s literally the hot chocolate powder mix that you add boiling water to to make hot chocolate in a mug.
Although I covered a sub in the post, I’ve just realised it was under the ‘dairy free’ options… But try this instead…
‘…Sub with HALF the amount of cocoa and add an additional 5 to 10g caster sugar’
xx