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+ servings

Gluten-Free Strawberry Chocolate Chip Scones

this egg-free baking recipe is super easy and perfect for making with kids!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: bread, Breakfast, Desserts
Cuisine: American
Keyword: gluten free cake
Servings: 6
Calories: 236kcal
Author: Jen Pinkston
Cost: 9


For the Scones

  • 2 c 1:1 Gluten-Free Flour⁠ we used Bob's Red Mill / You could also use 1 ¼ c almond flour and ¾ c coconut flour as a substitute. If you're not gluten free, you can use 2c all-purpose
  • 1 tablespoon Baking Powder⁠
  • 1 teaspoon himalayan sea salt
  • ¾ c yogurt -- can be dairy free or traditional
  • ¼ c maple syrup
  • 1 tablespoon vanilla extract
  • ¾ c mini chocolate chips
  • 1 c chopped strawberries

For the Glaze (Optional)

  • 1 c powdered sugar
  • 2 tablespoon water
  • 1 tsp vanilla


  • Preheat the oven to 350.
  • Whisk together the dry ingredients-- flour, baking powder and salt-- in a medium bowl.
  • In a large bowl, combine the maple syrup, dairy free yogurt, and vanilla. Slowly add the dry ingredients to the wet until the dough comes together.
  • Mix in dairy free chocolate chips and chopped strawberries.⁠⠀
  • Pat the dough into a ball and lay down on a lightly floured surface. Firmly press down to form a circle about 2 inches thick.
  • Using a knife, cut the circle into 6 triangles (like you were slicing a pizza). Lay each one on a parchment-covered baking sheet.
  • Bake for 9-12 minutes or until slightly golden on top.⁠⠀
  • While baking, you can mix together the optional glaze
  • Once scones are done baking, let cool on a wire rack for 10 minutes.
  • Add glaze. Enjoy immediately for best results!


Calories: 236kcal | Carbohydrates: 45g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 229mg | Potassium: 30mg | Fiber: 1g | Sugar: 42g | Vitamin A: 50IU | Calcium: 158mg | Iron: 1mg