When I saw the gluten version of this gluten free chocolate chip pecan scone recipe, I just had to create a gluten free version. The scones may be made dairy free (as I did), vegan, or with dairy. No matter which way you make them, they are rich and delicious. Serve at a holiday brunch, Sunday brunch, or just because. I made them in advance for Thanksgiving breakfast as they freeze well. Their moist texture and rich flavor make them a raving hit!
Check out their texture in this video: Gluten Free Chocolate Chip Scone Video.
This recipe was adapted from Ina Garten’s Chocolate Pecan Scones Recipe on Bon Appetite’s website.
Note: In the dairy-free version, you won’t taste any coconut flavor. That’s what I made.
Nut-Free? – See the tips section for a nut-free variation.
Gluten Free Chocolate Chip Pecan Scones
- 4 ounces mini dairy-free chocolate chips Enjoy Life (2/3 cup), (or GF bittersweet chocolate, chopped – Scharffen Berger)
- 1/2 cup chopped pecans (2 ounces)
- 2 tablespoons + 2 cups [7.6 ounces] Gluten Free Almond Flour Blend divided, plus more for dusting
- 3-1/2 teaspoons gluten-free baking powder (Rumford’s)
- 1 tablespoon granulated sugar plus more for sprinkling
- 1-1/4 teaspoons + 1/8 teaspoon xanthan gum
- 3/4 teaspoon salt
- 3/4 cup plus 1 tablespoon dairy-free margarine (4 ounces) (Smart Balance [or Earth Balance for vegan) (or Earth Balance for vegan), (or unsalted butter, cut into 1/2-inch pieces)
- 1/2 cup full-fat canned coconut milk – Native Forest Organic or heavy cream
- 2 large eggs
- 1 teaspoon apple cider vinegar
- 1 egg beaten
- 1 tablespoon coconut milk or cream, for egg wash (or just milk or cream for egg-free
Line a baking sheet with a silicone baking mat or parchment paper; set aside.
Measure the chocolate chips or chopped chocolate and set aside in a small bowl. Chop the pecans and add it to the chocolate bowl. Top with 2 tablespoons flour blend and toss to coat; set aside.
Preheat the oven to 425°F with a shelf placed in the middle.
To a medium to large-sized bowl, add 2-1/2 cups of flour blend, baking powder, sugar, and salt; whisk to combine.
Add the butter; using a pastry cutter or two knives, cut the butter into the dry mixture until small pea-sized shapes of dough form. It’s okay if some are bigger or smaller in size. Just prevent from over cutting the dough.
If the canned coconut milk is a little cold, the top will form a hardened cream on top. If this is the case, transfer the contents of the can to a glass bowl or 2-cup measuring cup and microwave for 1 minute until it melts. Stir and make sure the milk is not hotter than 115ºF. If you’re not sure, allow it to cool until you can place a finger in it comfortably. Measure out 1/2 cup of coconut milk in a 1-cup measuring cup.
To the 1/2 cup of coconut milk, add the eggs, and vinegar; whisk to combine. (To ensure your eggs are equal to the ones I used, be sure the amount of egg is between 1/4 and 1/2 cup, over 1/3 cup.)
Create a well in the center of the dry mixture and add the wet mixture. Using a fork, stir to partially combine.
Add the chocolate chips and nuts and gently stir with the fork until the items are evenly distributed.
Pour 1/4 cup almond flour blend on top of a silicone baking mat or clean surface. Distribute the flour in a small space of about 12 x 8 inches. Dump the dough on top. Pat the dough out into an oval disk about 12 x 8 inches and 3/4 to 1-inch high.
Using a 3-inch biscuit cutter, cut out about 5 circles and transfer them to the lined baking sheet. Using the scraps, push them together to create 3 additional scones. The last of the three will probably be a little smaller or larger than the rest. That’s okay. If you want them to be all of the same size, pinch off a larger one and place it on a smaller one. Then smooth out the creases using your fingers.
Beat 1 egg with 1 tablespoon of coconut milk or cream. (Use just coconut milk or cream for egg free.) Using a basting brush, brush the egg wash on the tops of each scone. Sprinkle the tops with sugar. Bake 19 – 20 minutes or until lightly golden brown.
Remove from the oven. Immediately transfer to a wire rack to cool for 5 minutes. Serve warm. (Allowing them to rest on a flat surface will create steam, which will make your scones soggy/soft on the bottom. Allowing them to rest on the baking sheet too long will cause them bake longer and become dry.)
Store leftovers in a gallon-sized zipper storage bag. To rewarm frozen scones, warm in a microwave on “Dinner Plate” or “Reheat” until warm and soft.
Omit the pecans and add additional chocolate chips if desired.
Omit the almond flour blend and xanthan gum and replace them with equal amounts of my “Lighter Version” of the Gluten Free Bisquick Recipe, reducing the 4-1/2 teaspoons of baking powder to 3-1/2 as in this recipe.