Gluten-Free Chocolate Raspberry Scones
Prep time
Cook time
Total time
These Gluten-Free Raspberry Chocolate Scones are the PERFECT match for your morning cup of coffee.
Serves: 8 scones
  • --SCONES--
  • 1 ¾ cups gluten-free all-purpose flour blend
  • ½ teaspoon xanthun gum (omit if your blend contains it)
  • ⅓ cup cocoa powder
  • ⅓ cup brown sugar
  • 2 Tablespoons granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 6 Tablespoons butter, but into small chunks and frozen
  • 1 egg
  • 1 teaspoon gluten-free vanilla extract
  • ½ cup half and half
  • ½ cup mini chocolate chips
  • ⅔ cup frozen raspberries
  • --GLAZE--
  • 1 cup powdered sugar
  • ½ teaspoon gluten-free vanilla
  • 2-3 Tablespoons water
  1. Cut butter into small chunks and place in the freezer for at least 30 minutes.
  2. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or a baking mat.
  3. In a food processor, combine gluten-free flour, xanthan gum (if needed), cocoa powder, sugars, baking powder, baking soda, salt, and cinnamon. Pulse until combined.
  4. Add frozen butter and quickly pulse 6-8 times or until butter is just incorporated into the flour mixture. Add in mini chocolate chips, but do not pulse again!
  5. In a large bowl, mix egg, vanilla, and ½ cup half and half.
  6. Add the dry mixture to the wet mixture and gently stir just until half-way combined. Quickly add the frozen raspberries (straight from the freezer!) and knead the dough gently, until it all comes together.
  7. Turn the dough out onto your baking sheet and knead just a few more times with your hands, and then form into a circle - about ¾ inch thick and 8 inches in diameter. Cut the circle into 8 wedges using a knife.
  8. Bake for 25 minutes, or until golden brown and cooked through on the top. Remove from the oven, and allow to cool.
  9. In a small bowl, combine the powdered sugar, vanilla extract, and water. Drizzle over the cooled scones, and allow the glaze to set.
  10. Enjoy! :)
Recipe by Grain Changer at