These gluten free eggnog scones are loaded with mini chocolate chips. The warm holiday flavors of eggnog show up in every yummy bite! They are deliciously served with breakfast, brunch, and as a snack at tea time. This is the season where eggnog rules, especially when you use eggnog in baking! (There is also a dairy-free version!)

A gluten free eggnog scone with chocolate chips on a small plate.

Once a year, I go on an eggnog recipe binge. I use it instead of almond milk in my frother and load it into my lattes and baking. 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?

Allergen Information:

This recipe is gluten-free, nut-free, and soy-free.

To make this recipe dairy-free, use plant-based butter and eggnog. I used Smart Balance and Calafia Eggnog to test this recipe. You will also want to ensure your chocolate chips are dairy-free. I like to use the Enjoy Life brand. To make this recipe gum-free, use my DIY Gluten Free Flour Blend. It uses psyllium husk instead of xanthan or guar gum.

Reader Rave

Excellent. Used milk instead of eggnog, baked for 30 minutes, added raisins instead of chocolate chips.” Becky L., Pinterest comment

Top Pick
King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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Photos of the eggnog scones ingredients.

Ingredient Notes:

  • 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 it. 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 size large.
  • 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.

I tend to use store-bought eggnog, but you can make your homemade eggnog too! If you love holiday flavors, try these Gluten Free Gingerbread Scones too!

Tips For Sucess

1. Make sure your butter is 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.

If you love chocolate, try these Gluten Free Chocolate Scones.

Gluten free eggnog scones on a cooling rack. The scones were cut to allow them to cool easier.

Step-By-Step Directions:

It is so easy to make this homemade gluten-free eggnog scones recipe. Gather your ingredients and preheat the oven to 350º F.

A bowl of gluten free flour and cold butter chunks.

Step 1: Cut the butter into the dry ingredients. I like to use a pastry blender to get the butter chopped into fine pieces. Some people will use knives, but this takes a very long time. You can also use a food processor.

Wet and dry ingredients in a bowl.

Step 2: Add your wet ingredients and mix in a small bowl. Pour the wet ingredients into the dry ingredients. You can use regular eggnog or dairy-free eggnog in this easy scone recipe!

Eggnog scones step 3 and 4 pictures.

Step 3: Place the dough between two pieces of wax paper and roll it into a circle. You can also use a silicone mat. I made my scones 1 ½ 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: Cut the eggnog scone dough before you bake it. You do not have to cut the scones all the way through; this gives you partially cut lines, making your cuts neater when your scones are finished baking.

Step 5: Bake at 350º F, and you are only 20-25 minutes away from eating. Note that your actual baking time will vary depending on how thick your scones are, and whether you use a cookie sheet or scone pan.

The eggnog scones on a napkin.

Recipe FAQ:

Can you use a scone pan with this recipe?

This gluten-free eggnog scones recipe can be used in a scone pan. Depending on the size of your scone pan, you may have to adjust the baking time.

Can you make this with regular, non-flavored milk?

Feel free to use regular milk if you don’t have eggnog or want plain scones.

How do you store gluten-free scones?

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. Make sure the scones are thoroughly cooled before storing or freezing.

An eggnog scone on a plate next to a mug of coffee.
This is an old photo of the scones.

More Gluten Free Eggnog Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This helps others know that this recipe is delicious. Thank you!

A gluten free eggnog scone with chocolate chips on a small plate.

Gluten Free Eggnog Chocolate Chip Scones

Sandi Gaertner
You will love these homemade gluten free eggnog chocolate chip scones for the holidays. Simple instructions to make these scones.
5 from 7 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
vegetarian icon
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Scones
Cuisine American
Servings 6 scones
Calories 316 kcal


  • 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 unsalted butter cold
  • ½ cup eggnog regular or dairy free
  • ½ cup mini chocolate chips


  • Preheat the oven to 350º F.
  • In a large bowl, add all dry ingredients and whisk to blend.
  • Chop cold 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 bowl, whisk eggs and eggnog.
  • Pour wet ingredients into dry ingredients.
  • Add chips and mix well.
  • Place a piece of wax paper down on the counter.
  • Drop the dough on top.
  • Place another piece of wax paper on top.
  • Use a rolling pin to roll the dough into a circle.
  • Roll the dough to 1 ½ to 2 inches thick.
  • Use a sharp knife to cut the dough into pieces. (See photo above.)
  • Bake for 20-25 minutes, until slightly golden. Actual baking time will depend on how thick your scones are.
  • Serve warm or cold.
  • Optional: Drizzle with icing, chocolate sauce, sprinkles, etc.


  1. 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.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter and use dairy-free eggnog.
  4. These scones will keep for up to 4 days in an airtight container or up to 4 months in the freezer.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 316kcalCarbohydrates: 59gProtein: 8gFat: 7gSaturated Fat: 3gCholesterol: 69mgSodium: 142mgPotassium: 190mgFiber: 5gSugar: 29gVitamin A: 156IUVitamin C: 1mgCalcium: 141mgIron: 2mg
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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.

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Recipe Rating


      1. 5 stars
        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!