These gluten free eggnog scones are loaded with mini chocolate chips, and you get warm holiday flavors and chocolate in every yummy bite! They are delicious served with breakfast, brunch, or as a holiday snack at tea time. This is the season when eggnog rules, especially when you use eggnog in baking! (There is also a dairy-free version!)
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Once a year, I go on an eggnog recipe binge. I use it instead of plain milk in my milk frother, and I love using it in my holiday recipes. There is something magical about the creamy, sweet spice flavor of eggnog.
These gluten-free eggnog scones are so flaky and light, you won’t believe they are gluten-free! This is a delicious beginner-level recipe, and nobody will know these scones are gluten-free! You will love eggnog scones with a cup of coffee or tea.
All of my gluten-free scone recipes start with my gluten-free scone base recipe. From there, you can add any mix-ins you like, sweet or savory. This scone base is so versatile! Do you prefer a sweet or savory scone?
If you are new to making scones, you will love this Gluten-Free Scones Guide. It is full of scone recipes, baking tips, and more!
A Note From My Kitchen
I absolutely love the holidays, especially when my house is filled with eggnog or gingerbread aromas as I bake a recipe. Scones have a place close to my heart, as you probably have seen given how many different sweet and savory scone recipes I have on the blog.
If you are new to making scones, don’t forget to check out my guide to gluten-free scones linked above. I share so many tips in the guide, you will be making scones like a pro in no time!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I have tested this recipe with both King Arthur Measure for Measure and Bob’s Red Mill 1 to 1 GF Blend. That doesn’t mean others will not work; I just have not tested other flours.
- Xanthan Gum or Guar Gum – If your gluten free flour blend doesn’t contain one of these, you will need to add 3/4 teaspoon. This is the “glue” that holds your gluten-free baked goods together.
- Sugar – Use cane sugar.
- Baking Powder – Use aluminum-free baking powder.
- Ground Spices – Cinnamon and nutmeg.
- Eggs – Use large eggs.
- Eggnog – You can use regular, dairy-free eggnog or make it from scratch.
- Butter – I recommend using unsalted butter.
- Chocolate Chips – you can use milk, dark, or bittersweet. Feel free to change it up and use cinnamon or white chocolate chips. Use dairy-free chips, such as Enjoy Life, if you are dairy-free.
I use store-bought eggnog, but you can make your own homemade eggnog. If you love holiday flavors, try these Gluten-Free Gingerbread Scones.
How to Make Gluten-Free Scones (Step-By-Step)
It’s so easy to make this homemade gluten-free eggnog scone recipe. Gather your ingredients and preheat the oven to 350ºF. I recommend using the regular bake setting and not convection baking. I find gluten-free baked goods bake more evenly with a regular bake setting.
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Step 1: Combine the dry ingredients in a large mixing bowl. Cut the cold butter into the dry ingredients using a pastry blender to achieve a fine, even texture.
👀 Sandi Says: If you don’t have a pastry blender, freeze your butter and use a large cheese grater to shred the butter into the dry ingredients.
Step 2: Add your wet ingredients and mix in a small bowl. Pour the wet ingredients into the dry ingredients and mix them together to form a soft but workable dough.
Every gluten-free flour blend varies, and it is normal to have to tweak the moisture levels. If your scone dough is wet or sticky, add more gluten-free flour 1 TBSP at a time until you can work with the dough. If your scone dough is too dry, add more eggnog 1 TBSP at a time until it is softer.
Read more about why this is in my guide about why gluten-free flour blends vary so much.
Step 3: There are two ways I like to flatten the scone dough. First, you can place the dough between two pieces of wax paper and roll it into a circle. You can also use a silicone mat and press the dough into a circle shape with your hands. I made my scones 1 1/2 inches thick; you can roll the dough as thick as 2 inches.
Sandi says: If your dough is getting too soft because the butter is melting, put it into the refrigerator for 30 minutes and roll it out again.
Step 4: Score the eggnog scone dough before you bake it. Scoring means you only cut through the dough partway; this gives you partially cut lines, making your cuts neater when your scones are finished baking.
Step 5: Bake your scones at 350°F for 25-30 minutes. The actual baking time will vary depending on how thick your scones are.
Step 6: Remove the scones from the oven and place them on a cooling rack. Don’t cut along the score lines until the scones have cooled. This will help the scones set better.
Tips For Flaky Scones
1. Make sure your butter, eggs, and eggnog are very cold. This will add to the flakiness of your scones. If you don’t have a pastry cutter, freeze your butter and use a cheese grater to shred it into the dry ingredients.
2. You can bake these in a circle and cut them into wedges or use a scone pan. Note: the scones may cook faster in a scone pan.
Storage and Freezing Tips:
- These gluten-free eggnog scones will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.
- I freeze my scones in a freezer-safe zipper bag. Make sure the scones are thoroughly cooled before storing or freezing.
- To thaw, let them sit out on the counter or place them in a microwave oven for 25 seconds.
Frequently Asked Questions:
Yes! A scone pan works great with this recipe. The scones may bake a little faster depending on the pan’s size, so keep an eye on them toward the end.
Feel free to use regular milk if you don’t have eggnog or want plain scones. This is a great base recipe for any flavor of scones.
Yes, you can make the scone dough, or you can shape and score the dough, then freeze it on a baking sheet. Once frozen, transfer to a freezer-safe bag and bake directly from frozen, adding 5-7 minutes to the bake time.
More Gluten-Free Eggnog Recipes:
Love This Gluten-Free Eggnog Scone Recipe?
💬 Did you make this gluten-free recipe? I’d love to hear how it turned out, and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Gluten-Free Eggnog Chocolate Chip Scones
Ingredients
- 2 cups gluten free flour blend * see note
- ½ cup cane sugar
- 2 teaspoons baking powder aluminum-free
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large eggs
- ½ cup cold unsalted butter
- ½ cup regular or dairy-free eggnog
- ½ cup mini chocolate chips
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Instructions
- Preheat the oven to 350º F.
- In a large mixing bowl, combine 2 cups gluten free flour blend, 1/2 cup cane sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Whisk to blend.
- Chop 1/2 cup cold unsalted butter and put chunks into the dry ingredients.
- Use a pastry blender to cut in the cold butter into the flour. It should resemble grains when done.
- In a small mixing bowl, whisk 2 large eggs and 1/2 cup regular or dairy-free eggnog.
- Pour the wet ingredients into the dry ingredients. Add the chips and mix into a soft but workable dough.
- Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the dough. My rule of thumb is if your batter or dough is too runny, add more flour; and if it is too thick, add more liquids.
- Place a silicone mat on the counter and place the dough on the mat.
- If your scone dough is sticky, dust the mat and the top of the dough with extra gluten free flour.
- Use a rolling pin to roll the dough into a circle.
- Roll the dough to 2 inches thick. Use a sharp knife to cut the dough into pieces.
- Bake the scones for 20-25 minutes, until slightly golden. The actual baking time will depend on how thick your scones are.
- Serve the scones warm or cold.
- Optional: Drizzle with icing, chocolate sauce, sprinkles, etc.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work; I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter and use dairy-free eggnog.
- These scones will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Can you use sugar substitute? Lakanto?
Hi Jan, I have not tested sugar substitutes, but I keep a chart with substitutions readers write to tell me they used. One reader used monk fruit sweetener in my blueberry scones recipe, and another uses date sugar in my oat scones. I feel if it worked in one of my scone recipes, it should work in others.
I routinely swap sugar for granulated monkfruit and granulated allulose one for one without no ill effects. I think the granulated part is key unless you’re swapping for confectioner’s sugar.
That is good to know, Joann. Thank you for coming back to let everyone know this works well for you!
Loved the eggnog addiction! I also made the drizzle using eggnog! Wonderful!
I am really glad you loved these Jerri :-).
Fabulous Eggnog Scones recipe. I used Divided Sunset GF flour, no chips, TG Eggnog, Land of Lakes butter (no extra salt) and the Flavor is exquisite….YUM!
I am so glad you loved the eggnog scones, and it is good to know the Sunset flour worked well. Thank you!