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.
You can use regular eggnog or dairy-free eggnog in this easy scone recipe. Tis the season when eggnog rules. Especially when you use eggnog in baking! Check out all of my Gluten Free Eggnog Dessert recipes on the blog for lots of delicious ideas.
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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. There is something magical about the creamy sweet spice flavor of eggnog. Did you know eggnog is also good for baking? These eggnog scones are perfect with a cup of coffee.
I tend to use store-bought eggnog, but you can definitely make your own eggnog too.
Try these delicious gluten free eggnog recipes if you need even MORE eggnog ideas!
- Gluten Free Skinny Eggnog Cheesecakes
- Gluten Free Eggnog Cupcakes!
- Eggnog Panna Cotta
- Gluten Free Eggnog Bread Pudding
These gluten free eggnog scones are so flaky and light, you won't believe they are gluten free!
Perfect for tea or coffee...they are sure to please everyone.
Our family loves scones. I tend to make more sweet scones that can be enjoyed after dinner, but many savory scones are delicious too.
You can go here to see all of my scone recipes. You will find a delicious assortment of both sweet and savory scones.
All scone recipes start out with a base. Add in any mix-ins. Do you prefer a sweet scone or a savory scone?
How to cut cold butter into flour:
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.
Pour the wet ingredients into the dry ingredients.
Place the dough between two pieces of wax paper and roll into a circle shape.
Cut the dough before you bake it. Bake at 350 degrees and you are only 20 minutes away from eating :-).
Can you use a scone pan with this recipe?
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.
Can you use dairy-free eggnog in this recipe?
You can definitely use dairy-free eggnog in this recipe. I have used the brands So Delicious and Califia in this recipe.
Drizzle icing, or enjoy them plain.
💭 Top tips:
- Roll out the scone dough into a 1 1/2 inch thick circle.
- You want the dough to be firm enough to make firm scones.
- If you don't have eggnog, feel free to use regular milk.
- You can use any type of chocolate, dark, white or milk chocolate.
Becky L said "Excellent. Used milk instead of eggnog, baked for 30 minutes, added raisins instead of chocolate chips."
- This is my favorite gluten free flour for making scones.
- A big baking sheet is important for baking these scones.
Gluten Free Eggnog Chocolate Chip Scones
- 2 cups gluten free flour blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1 stick butter cold
- 1/2 cup eggnog regular or dairy free
- 1/2 cup mini chocolate chips
- Preheat the oven to 350 degrees.
- 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.
- 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 1/2 to 2 inches thick.
- Use a sharp knife to cut the dough into pieces. (See photo above.)
- Bake for 20 minutes, until slightly golden.
- Serve warm or cold.
- Drizzle with icing, chocolate sauce, etc.
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