Gluten-Free Chocolate Chip Cream Scones


These delicious scones were a recipe from a good friend many years ago. When I went gluten-free, I gave up all hopes of having homemade scones again. Then when I started working on my cookbook, I learned how easy it is to adapt some of my favorite recipes to a gluten-free version. These scones were a pleasant surprise! Even the family enjoyed them, so I know they’re the real deal.

Even better, they’re super easy to put together and taste great with mini chocolate chips or currants.

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A bit of history for ya . . . While we (or at least I) consider scones an English tradition, scones originated in Scotland and were made with unleavened oats and baked on a griddle. They became popular in England in the early 1800s and to this day are traditionally served with tea.

I used gluten-free all-purpose flour and xanthan gum to make this delicious gluten-free version of a classic scone. You can also make these with regular all purpose flour and omit the xanthan gum.

Gluten-Free Scones
Recipe Type: Breads
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 8
This gluten-free version of a traditional scone is perfect for breakfast, brunch or a light snack. Enjoy them with currants or (my personal favorite) mini-chocolate chips!
  • 2 cups gluten-free all purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon xanthan gum (omit if flour mix contains xanthan gum)
  • 1¼ cups heavy cream
  • 1/3 cup dried currants or mini chocolate chips
  1. Preheat oven to 425 degrees and place a rack in the top third of oven. [RNL2]Whisk the flour, sugar, baking powder, salt and xanthan gum together in a medium-sized mixing bowl.
  2. Add the heavy cream and stir gently until the dry ingredients are moistened. If it’s too sticky, you can add another ¼ cup flour. Be careful not to over handle the dough. Fold in the chocolate chips or currants.
  3. Turn onto a floured mat and gently roll the dough into a circle that is about ¾-inch thick. Brush with more heavy cream and sprinkle with sugar.
  4. Cut into 8 triangles and place them one-inch apart on an ungreased baking sheet. Bake until golden brown, 12-15 minutes.

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2 Responses

  1. These look so delicious! I love scones and have missed them so much! There is a bakery in Maine that has the most wonderful gluten free baked goods. They offered a different kind of g-free scone every morning. I totally indulged and it was glorious. My choice is either to drive back up to Maine or attempt them on my own.

    So, I have a question. If the gluten-free flour blend already has xanthan gum in it, do you still need to add more?


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