A light, fluffy chocolate chip scone served with a delicious homemade soup is a favorite memory of mine. That’s why I wanted to try and create a grain-free version of the gluten-free scones I remember having. These grain-free chocolate chips scones met the taste and texture tests and are also allergy-friendly! I love the light, flakey texture of these scones and their taste reminds me so much of the traditional gluten-free chocolate chip scones my mom would make. This scone recipe is easy to make, contains simple ingredients, and produces delicious results!
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Pioneer Recipe
Scones have a rich history and are often thought of as an English food, so I would consider this recipe more of a modern pioneer recipe rather than an Old West pioneer recipe. The pioneer’s made more biscuits and breads than scones and other more ‘refined’ baked goods. However, did you know that doughnuts were a popular treat in the Old West? But that’s beside the point.
These grain-free scones still make a wonderful modern pioneer recipe and date back to even before the western pioneers! Like most of the modern pioneer recipes I share with you, this recipe is allergy friendly and healthier than it’s commercialized counterparts.
Despite their name, these chocolate chip scones actually contain wholesome ingredients that are simple and nutritious. These chocolate chip scones are:
- grain-free
- gluten-free
- nut free
- corn free
- have a dairy-free option
- egg free
- naturally sweetened
- anti-inflammatory
For the chocolate chips in these scones, I suggest a few brands to keep them healthy and allergy friendly. An allergy friendly brand that I buy frequently is Enjoy Life mini chocolate chips. However, they do contain cane sugar so they would increase the sugar in these scones. Another healthy brand of chocolate chip that I like to buy that is even sugar free are Lily’s brand chocolate chips.
Both kinds of chocolate chips would work great in these scones and help keep them a healthy modern pioneer recipe!
What are Scones?
So, what exactly are scones? Technically speaking, a scone is basically like a biscuit that uses a heavy flour, does not contain yeast, and is sometimes lightly sweetened. While it may not seem too significant for those of us who are on a grain-free and anti-inflammatory diet, the fact that scones are traditionally yeast free was a distinguishing feature for them. Instead of using yeast as the leavening agent, scones use baking powder to give them some rise.
Historically, scones were served in triangle shapes, much like the ones you are going to make with this recipe! The scone was shaped into a large disk and then baked on a griddle. After it was baked, the scone would be cut into wedges for serving. Once baking powder was more widely available, the scone became an oven-baked good. With this recipe, I have you cut out the scones before baking the dough.
Now, when I was doing research on the scone, I found that America had a very unhealthy take on the traditional scone. The American scone is known to be sweet and heavy. In the south western states, they are fried rather than baked. With this recipe, I wanted to restore American scones to a healthier state!
These grain-free scones are light, flakey, and lightly sweetened, but still exceptionally delicious!
Serving Scones
Historically, scones were served with a cream tea. For the modern pioneer, they can be served with so much more! For me, I usually associate scones being served with a homemade soup, since that is what I grew up being served. However, over the years, I have found so many other delicious food pairings to go with scones!
Soups still remain a favorite of mine, but I also enjoy having these scones for breakfast, snacks, lunch, or with other delicious meals! For breakfast, these scones pair well with a fried egg and bacon or a bowl of homemade granola. A refreshing fruit smoothie also goes well with these light and flakey scones!
Lunch times are usually leftovers for me, and that includes having scones with whatever leftovers are in the fridge! Whether it be leftover soup or leftover steaks, they are delicious with any leftovers! I like these scones both toasted or served cold. Toasting them makes them soft and flakey and melts the chocolate chips for a delicious taste and texture.
For dinner meals, here are some of my favorite meals to pair with scones:
- Homemade chicken quinoa soup
- Dairy-free butternut squash soup
- Paleo venison stew
- Grain-free breaded perch fillets
- Homemade vegetable soup
- Chicken roast with vegetables
For snacks, you can of course have these scones with your favorite home-brewed tea or other hot beverage! They’re good plain, toasted, or topped with honey, butter, or maple cream.
Storing Scones
Grain-free chocolate chip scones are really easy to store. Before the scones get stored in any type of container they should be completely cooled. For storing in the fridge or at room temperature they should be put in an air-tight container.
At room temperature, these scones will be fine stored for up to 3 days. In the fridge, they can last up to 5-7 days in an air-tight container. Storing them at room temperature will keep them softer and fluffier. When these scones are stored in the fridge, they get a little firmer, but toasting them softens them right up.
These grain-free chocolate chip scones can also be frozen! You can put them in an air-tight glass or plastic container or you can put them in freezer bags. If you have to stack the scones, I recommend putting a piece of parchment paper between each layer. To unthaw the scones, let them unthaw at room temperature or overnight in the fridge.
For transporting these scones, say for a portable lunch or snack, they can be easily kept in these re-usable, washable storage bags! Silicon stashers are also handy for transporting these scones in!
Recipe Tips
Grain-free chocolate chip scones are super easy to make! I enjoy making crumbles with the butter and flour and then combining everything together into two disks. The fun part comes when you get to cut the disks and make the scones! Here are a few tips for making these simple scones:
- For the flours, I have not tried any other substitutions and have found that this combination of flours works best for creating the right texture of the scones.
- Your butter should be cold! Then you use a pastry cutter to cut the butter pieces up and make crumbles with the dough.
- You can use firm coconut oil instead of butter for a dairy-free option. Coconut butter would also work as long as it is firm.
- For baking powder, I highly recommend Pamela’s baking powder because it doesn’t contain corn.
- Instead of maple syrup, you can use honey as a substitute.
- My favorite brand of coconut milk yogurt to use is SoDelicious. I use the unsweetened vanilla to keep the sugars low in the scones. You can use your favorite type of dairy-free yogurt substitute in this recipe. A homemade yogurt would work too!
- For the small amount of coconut milk in these scones, you can easily use your favorite dairy-free milk substitute.
- Tapioca flour or cassava flour work well for flouring your work surface before patting the dough into disks.
- You can cut the disks into as many scones as you want. I cut mine into 8 scones each, but if you want bigger scones you can get less out of each disk.
These grain-free chocolate chip scones have an amazing light and flakey texture and the perfect chocolate chip flavor! They are delicious with melted butter or eaten plain by themselves. My whole family loves these grain-free scones!
Grain-free Chocolate Chip Scones
Ingredients
- 1 cup Bob's Red Mill tapioca flour
- 1/2 cup Otto's cassava flour
- 1/4 cup Nutiva coconut flour
- 1 tsp. Pamela's baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. organic stevia powder optional
- 1/4 cup pure maple syrup
- 5 T. cold organic butter or coconut oil or coconut butter
- 1 tsp. pure vanilla extract
- 1/2 cup SoDelicious unsweetened coconut yogurt
- 2 T. organic coconut milk
- 1/3 cup Enjoy Life mini chocolate chips
Instructions
- Preheat the oven to 395°F. Line 2 baking sheets with parchment paper. Cut an additional piece of parchment paper and sprinkle some tapioca flour on it.
- In a large mixing bowl, whisk together all of the dry ingredients. Cut the cold butter up into tablespoon size chunks and place it in the dry ingredients. Use a pastry cutter to cut the butter up into the flour mixture.
- Continue to cut the butter until the batter turns to fine crumbs. Add the vanilla extract, the maple syrup, chocolate chips, and the coconut yogurt. Stir until the dough starts to ball together.
- Add the coconut milk 1 tablespoon at a time until the dough can be handled and rolled into a ball. Divide the dough in half and place one half on the floured parchment paper. Shape the dough into a disk that is about 1.5" thick. Cut the disk like a pie so that you have 8 triangles. Place the triangle scones on the baking sheets. Repeat with the other half of the dough.
- Bake the scones for 15-18 minutes. The bottoms should be lightly browned. Serve immediately or let them cool before storing.
Where to Find the Ingredients
- Bob’s Red Mill tapioca flour
- Otto’s cassava flour
- Nutiva coconut flour
- Pamela’s baking powder
- Enjoy Life mini chocolate chips
- Simply Organic vanilla extract
- Pacific coconut milk
- Supplies: pastry cutter, parchment paper, baking tray
Grain-free chocolate chip scones are a great side for soups, salads, smoothies and more! They are a family favorite to have for breakfast, lunch, dinner or snacking. Not only are they easy to make and contain simple ingredients, but they are also allergy friendly and low inflammation. I love the flakey texture of these scones and the chocolate chips just make them even better!
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by Alexa
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