clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
plate with chocolate chip scone and a glass of almond milk behind it

Gluten Free Chocolate Chip Scones

  • Author: thebananadiaries
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: Baked Goods, breakfast
  • Method: baking


These tender healthy chocolate chip scones are easy and completely gluten free and refined sugar free with a dairy free option! Perfect for a weekend brunch, these scones are incredibly sweet!


  • 2 1/2 cups oat flour
  • 1/2 cup coconut flour
  • 1/2 cup vegan butter, chilled and cut into tiny cubes* see note
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup maple syrup
  • 1 cup almond or coconut milk, with 1 tbsp apple cider or white vinegar
  • 1 flaxseed egg or egg, see note for vegan option
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips
  • coconut sugar or cane sugar for sprinkling


  1. In a large bowl, whisk together oat flour, sea salt, baking powder, and baking soda. 
  2. Add in cubes of butter and cut butter together with flour. There should still be small clumps of butter visible. Set aside.
  3. In a medium bowl, whisk together maple syrup, almond/coconut milk mixture, egg, and vanilla extract together.
  4. Pour wet ingredients into dry ingredient and fold together until it’s a coherent batter.
  5. Add in chocolate chips and fold in until well combined.
  6. Let dough rest for 15 minutes. While resting, preheat oven to 400F and line a baking sheet with parchment paper.
  7. Lightly dust a clean surface with oat flour and knead dough lightly on surface. It may be sticky, so add a dusting of more oat flour at a time.
  8. Once kneaded for a few minutes, shape into a circle and cut into 8 triangles.
  9. Place onto the baking sheet and sprinkle with sugar if desired.
  10. Bake for 15 minutes, or until lightly golden brown.
  11. Remove from oven and let cool. 


*replacing vegan butter: I have not used coconut oil, but I have tested it with a vegan butter and it works great!

*for egg free: replace 1 egg with 1 tbsp ground flaxseed mixed with 2 tbsp water. Let sit for 5 minutes to coagulate.


  • Serving Size: 1 scone (without sugar topping)
  • Calories: 350
  • Sugar: 6
  • Sodium: 224
  • Fat: 20
  • Saturated Fat: 11
  • Carbohydrates: 35
  • Fiber: 5
  • Protein: 9

Keywords: scones, gluten free, refined sugar free, chocolate chip scones