These gluten free eggnog scones with chocolate chips are so good they can be served with breakfast, as a snack, or they can be a fabulous dessert. Tis the season where eggnog rules. Especially when you use eggnog in baking!
Once a year I go on an eggnog recipe binge. I use it in place of almond milk in my frother and load it into my lattes, and into my baking. There is something magical about the creamy sweet spice flavor of eggnog. You are going to love eggnog scones with a cup of coffee or tea.
Why these scones are great:
All of my gluten free scone recipes start out with my gluten free scone base recipe. From there you add in any mix-ins you like. You can add sweet ingredients or savory, this scone base is so versatile! Do you prefer a sweet scone or a savory scone?
These gluten free eggnog scones are so flaky and light, you won't believe they are gluten free!
I tend to use store-bought eggnog, but you can definitely make your own homemade eggnog too!
- 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.
- Eggnog - as I mentioned above, you can use regular, dairy-free eggnog, or make it from scratch.
- Butter - if you want these scones to be dairy-free, you can use vegan butter.
- Chocolate chips - you can use milk, dark, or bittersweet. Feel free to change it up and use cinnamon chips or white chocolate chips too.
Recipe step by step directions:
How to cut cold butter into flour:
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.
Step 2: In a small bowl, add your wet ingredients and mix. Pour the wet ingredients into the dry ingredients. You can use regular eggnog or dairy-free eggnog in this easy scone recipe!
Step 3: Place the dough between two pieces of wax paper and roll into a circle shape.
Tip: If you notice your dough is getting too soft because the butter is melting, put the dough into the refrigerator for 30 minutes and roll it out again.
Step 4: Cut the dough before you bake it. You do not have to cut the scones all of the way through, this just gives you partially cut lines which will make 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 :-). Your actual baking time will depend on how thick your scones are.
Expert tips and recipe FAQ:
You can definitely use a scone pan with this gluten free eggnog scones recipe. Depending on the size of your scone pan, you may have to adjust the baking time.
You can definitely use dairy-free eggnog in this recipe. I have used the brands So Delicious and Califia in this recipe.
Roll out the scone dough into a 1 ½-2 inch thick circle.
If you don't have eggnog, or want plain scones, feel free to use regular milk.
These scones will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Excellent. Used milk instead of eggnog, baked for 30 minutes, added raisins instead of chocolate chips."Becky L.
More eggnog recipes:
- Gluten Free Skinny Eggnog Cheesecakes
- Gluten Free Eggnog Cupcakes!
- Eggnog Panna Cotta
- Gluten Free Eggnog Bread Pudding
- Even more Gluten Free Eggnog Desserts
You can also check out all of my delicious gluten free scones recipes on the blog for delicious sweet and savory scones recipes.
Gluten Free Eggnog Chocolate Chip Scones
- 2 cups gluten free flour blend * see note
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 large eggs
- 1 stick 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.
- 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 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter and use dairy-free eggnog.
- These scones will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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