By Wendy Stoltz / Last Modified On January 15, 2023
Buttery, bursting with rich chocolate chips, and perfect any day of the week - these Gluten-Free Oatmeal Chocolate Chip Scones are simple to make and taste incredible.
You are going to love how easy these gluten free scones are to make. Looking for other scone recipes? Try these: Gluten-Free Pumpkin Scones and Gluten-Free Blueberry Scones.
Looking for more breakfast recipe ideas? You'll love my Gluten Free Vanilla Cake Donuts. My Gluten Free Blueberry Muffins are also easy to make and delicious.
Gluten Free Scones
Have you ever made a gluten free scone? This gluten free scone recipe is super simple to make. Scones are a bit of a cross between a Gluten Free Biscuit and a cookie, in my opinion.
They are a little crumbly, sweet, and something I'd drink with coffee or tea.
We love baking and cooking at home and we cook most of our meals at home and enjoy developing (and taste-testing) new recipes each week. This week I'm sharing these Gluten-Free Oatmeal Chocolate Chips Scones.
I also have a recipe for Gluten Free Blueberry Scones, if you like blueberries.
Have you ever gone into a coffee shop and swooned over the scones in the case? I have. Just a couple of weeks ago I stopped into a local mom and pop place that I hadn't visited before.
The coffee was amazing and I was starving. They carried local gluten-free baked goods, including gluten-free chocolate chip scones, but they were stored next to the glutinous ones, so I didn't feel safe eating them.
The rest of that day I thought about the scones. I wanted to enjoy one with my coffee.
I knew if I didn't make some, that I'd be craving them for the rest of the week.
Scones are pretty simple to make and you can enjoy them as-is or with toppings like lemon curd, fresh cream, honey, butter, etc.
I like my gluten free scones with lemon curd - even the chocolate ones. I know it sounds weird, but you should try it. It's a sweet and tart thing. Yum.
How to make gluten free scones
In a large mixing bowl, cream dairy-free butter and sugar. Add in the egg and mix just until incorporated.
Add dairy-free milk, and vanilla and mix until combined.
Add flour, baking powder, and salt and mix until well incorporated.
Stir in oats and chocolate chips. You may need to use your hands to really work them in.
Divide the dough into two balls. Place dough balls onto the parchment lined cookie sheet, gently press down on the tops of each dough ball and shape them into circles, about ¾ inch thick.
Cut both circles into quarters, and pull them at least 1-inch apart. This will help with even baking.
Bake as directed in the recipe card below.
I made these Gluten-Free Oatmeal Chocolate Chip Scones and went back to the coffee shop the next day. I happily ate my gluten free scone, and sipped on my smooth coffee.
If you like scones, you're going to love these.
These gluten free scones don't require a ton of ingredients and they come out of the oven ready to enjoy.
This recipe makes eight good sized scones. You can store them for a couple of days in a container, or freeze half the dough if you don't want to make all eight at once.
Did you make these gluten free scones? Please leave me a comment below letting me know what you thought.
Gluten-Free Oatmeal Chocolate Chip Scones
Super simple gluten free scones studded with chocolate chips and a lovely crumbly texture.
- 6 tablespoons dairy-free butter, room temperature (or regular butter)
- ⅓ cup granulated sugar
- 1 egg, room temperature
- ¼ cup dairy-free milk (or regular milk)
- 1 teaspoon gluten-free vanilla
- 1 ½ cups all purpose gluten free flour (we've used RYZE Yellow Bag Flour or Bob's Red Mill 1-to-1)
- 1 ½ teaspoons gluten-free baking powder
- ½ teaspoon salt (omit if using salted butter)
- 1 cup gluten-free quick cooking oats
- 1 cup gluten-free, dairy-free chocolate chips
- Preheat oven to 350ºF(180°C). Line a cookie sheet with parchment paper; set aside.
- In a large mixing bowl, cream dairy-free butter and sugar. Add in the egg and mix just until incorporated.
- Add dairy-free milk, and vanilla and mix until combined.
- Add flour, baking powder, and salt and mix until well incorporated.
- Stir in oats and chocolate chips. You may need to use your hands to really work them in.
- Divide the dough into two balls. Place dough balls onto the parchment lined cookie sheet, gently press down on the tops of each dough ball and shape them into circles, about ¾ inch thick. Cut both circles into quarters, and pull them at least 1-inch apart. This will help with even baking.
- Bake for 24-26 minutes or until set. The centers should be firm to the touch.
- Allow to cool for a few minutes before eating.
- Store in an airtight container at room temperature for up to four days.
- When working with or measuring gluten-free flour, spoon
the flour into the measuring cup and level. Do not scoop your measuring cup
into the gluten-free flour. The best method really is to weigh the gluten-free
flour but I don't have the ingredient weights for all my recipes yet.
- You can use dairy-free butter or regular butter in this recipe.
- You can use dairy-free milk or regular milk in this recipe.
Serving Size:1 scone
Amount Per Serving: Calories: 323Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 47mgSodium: 308mgCarbohydrates: 42gFiber: 3gSugar: 20gProtein: 5g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Strength and Sunshine
Scones are always great with some coffee or tea!
I agree 🙂
My husband would be in heaven if I made these for them - I might have to do it! Just in case they're reading, putting in a request for a purely white rice mix from them. No idea why, but brown rice of any kind doesn't work for my husband and it's in nearly every blend. He's okay with white rice though - so weird.
I didn't realize that he couldn't have brown rice. That is strange. I would imagine these scones would work with any starchy flour blend. I used to make a similar recipe with a combination of sourgum, white rice, and tapioca if that helps.
Hi! Could I make these with regular GF oats (not quick)?
You can but I'm not sure how the dough will hold together. It's best if you give the regular oats a quick pulse in the food processor to turn them into quick oats.
Man I use your GF flour blend for scones? Is xanthum gum required in a GF scone recipe?
Hi! It will depend on how much butter is in the scone recipe, but I would add a teaspoon of xanthan for safe measure. In recipes that have a higher fat content, the xanthan helps hold it together and keep it from getting too crumbly.
I hope that helps,
I'm planning to make these with dried cherries and chocolate chips (half a cup each, I think?). How much extra milk do you think I should add, if any? Thanks!
You can add up to 2 tablespoons of extra milk. Let me know how they turn out!
They turned out pretty well! I used Cup4Cup flour. The dough was pretty sticky, but cooking spray on the knife and a silicone spatula helped, and it wasn't impossibly sticky. I added the full extra two tablespoons, and I might add a tad less next time. Thank you for your suggestion and your recipe!
I'm glad even with your modifications that they turned out! Thanks for sharing.
I made this again last weekend (again with dried cherries and chocolate chips), and I added an extra tablespoon and a half of milk instead of the full two. They were perfect!
I'm so glad you like them 🙂
They turned out perfect and delicious. A perfect snack after coming in from sledding.
Thanks for the recipe. Was very easy and has simple ingredients.
Will definently make them again. Thinking i will substitute the chocolate chips for blueberries.
I am so glad you like these scones! Thank you for taking time to stop by and let me know.
These turned out perfectly delicious! The entire family loved them. This will become a regular weekend treat in the rotation, thank you!
I am so glad your family loves them. Thank you for letting me know.
These were wonderful!
I was skeptical at first because I've never creamed butter and sugar to start scones..usually it's cutting in cubed or grated cold butter. But these came out great. I used King Arthur 1:1 GF flour blend. I used real butter and buttermilk as we are not DF.
Loved that the quick oats made them a bit more nutritious & filling than a standard scone but it still felt like a treat.
Will definitely make again.
Oh my goodness! Hooked! I have made these three times since December 4th! Your recipes are fool proof and always delicious so I knew when I wanted to make scones for our church’s Women’s Christmas Tea Party, to check your page. Once again, Gluten Free Palate did not disappoint! My 23 year old daughter is not gluten free, and has advised me that there is no such thing as “the last scone” in this household meaning there must be an endless supply on hand! Hahaha! Thank you for blog! Thank you for your recipes and sharing your expertise! Merry Christmas and happy New Year!