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!)
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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.
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!”
jody h., blog comment
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 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 Success
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.
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Step-By-Step Photos and Directions:
It is so easy to make this homemade gluten-free eggnog scones recipe. Gather your ingredients and preheat the oven to 350º F.
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: 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!
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 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: 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
Frequently Asked Questions:
This gluten-free eggnog scones recipe can be used in a scone pan. The baking time may need to be adjusted depending on the size of your scone pan.
Feel free to use regular milk if you don’t have eggnog or want plain 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.
More Gluten Free Eggnog Recipes:
- Gluten Free Eggnog Cupcakes!
- Eggnog Panna Cotta
- Gluten Free Eggnog Bread Pudding
- Even more Gluten Free Eggnog Desserts
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 will help others know this recipe is delicious. Thank 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.
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!