By/ 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.
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.
- 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.