Gluten-free choc-chip scones
Makes: 8-10
Prep time: 20 mins Total time: 
Recipe photograph by Maja Smend
Gluten-free choc-chip scones
If you’re a chocoholic at heart, you’ll fall in love with these choc-chip scones – especially when served with a generous dollop of chocolate spread or marshmallow fluff
Makes: 8-10
Prep time: 20 mins Total time: 
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Nutritional information (per serving)
Calories
352Kcal
Fat
15gr
Saturates
9gr
Carbs
48gr
Sugars
15gr
Fibre
2gr
Protein
7gr
Salt
0.8gr
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Ingredients
- 175ml milk
- 1 tbsp lemon juice
- 11⁄2 tsp vanilla extract, or orange extract if you prefer
- 340g gluten-free self-raising flour, plus extra to dust
- 1 tsp gluten-free baking powder
- 1⁄4 tsp xanthan gum
- 85g chilled butter, diced
- 4 tbsp caster sugar
- 100g chocolate chunks
- 1 egg, beaten, to glaze, or extra milk
- chocolate spread and clotted cream to serve (optional)
Step by step
To store
Scones are best served fresh from the oven, but you can warm them up later, eat them cold, or even freeze them for another day.
- Gently warm the milk (I pop it in the microwave for about 35 seconds; it should be just lukewarm). Add the lemon juice and vanilla (or orange) extract. Put to one side to cool and curdle. Preheat the oven to 220°C, fan 200°C, gas 7 and line a baking sheet with baking paper.
- Sift the gluten-free flour, baking powder, xanthan gum and a pinch of salt into a bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Stir in the caster sugar and chocolate chunks.
- Put the baking sheet in the oven to preheat while you shape the scones. Make a well in the middle of the dry mixture. Pour in the curdled milk and work it in using a knife until it forms a dough (it might be a little sticky).
- Dust a work surface and your hands with a little gluten-free flour. Remove the dough from the bowl and fold it over a few times to bring the dough together, then shape it into a disc about 4cm thick.
- Use a 5-6cm round cutter to stamp out scones, re-shaping the trimmings until you’ve used up all the dough. Brush the tops of the scones with beaten egg or milk. Put the scones on the hot baking sheet and bake for about 12-15 minutes. They should be golden on top and have a golden base, too.
- Split and serve warm with whatever you fancy – I always go full-chocolate mode and have chocolate spread, but you could serve with clotted cream, whipped cream, jam or even some marshmallow fluff.
