Gluten-Free Chocolate Chip Scones with Coconut Cream
Delicious gluten-free chocolate chip scones, served with a dollop of dairy-free coconut cream for a decadent breakfast treat.
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Ingredients
- 2.5 cups Gluten-Free All-Purpose Flour(replaces Wheat Flour)
- 0.5 cup Sugar
- 1 tablespoon Baking Powder
- 0.5 teaspoon Salt
- 0.5 cup Cold Butter
- 1 large Eggs
- 0.5 cup Milk
- 1 teaspoon Vanilla Extract
- 1 cup Chocolate Chips
- 1 can Coconut Cream
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 200°C. Line a baking sheet with parchment paper.
- 2In a large bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
- 3Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- 4In a separate bowl, whisk together egg, milk, and vanilla extract.
- 5Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 6Gently fold in chocolate chips.
- 7Turn the dough out onto a lightly floured surface and pat into an approximately 2.5 cm thick circle.
- 8Cut into 8 wedges and place on the prepared baking sheet.
- 9Bake for 18-20 minutes, or until golden brown.
- 10While scones are baking, scoop out the thick coconut cream from the top of the refrigerated can. Reserve the watery liquid for another use.
- 11Serve scones warm with a dollop of coconut cream.
Substitutions
Wheat Flour → Gluten-Free All-Purpose Flour(avoids Gluten)
Avoid Gluten
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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