Gluten-Free Orange Chocolate Chip Scones
Prep time
Cook time
Total time
Serves: 8
  • ===SCONES===
  • 2 ¼ cups all-purpose gluten-free flour blend
  • 1 teaspoon xanthun gum (omit of your blend already contains it)
  • ¼ cup brown sugar
  • 2 Tablespoons granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 Tablespoons butter
  • 1 egg
  • 2 Tablespoons honey
  • 1 teaspoon gluten-free vanilla extract
  • 2 Tablespoons fresh orange zest
  • ⅓ cup + 2 Tablespoons half & half creamer
  • ¾ cup mini chocolate chips
  • ===ORANGE GLAZE===
  • 1 cup powdered sugar
  • ½ teaspoon gluten-free vanilla extract
  • 2 Tablespoons melted butter
  • 2 Tablespoons fresh squeezed orange juice
  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), sugars, baking powder, baking soda, and salt. Pulse until combined.
  4. Add frozen butter and quickly pulse 6-8 times or just until butter is incorporated into the flour mixture. The texture should be similar to coarse sand. Stir the mini chocolate chips into the flour mixture, but do not pulse again!
  5. In a large bowl, mix egg, honey, vanilla, orange zest and half and half.
  6. Add the dry mixture to the wet mixture and gently stir just until combined.
  7. Turn the dough out onto your baking sheet and knead just a few 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. Once slightly cooled, run a knife through the scones again if they baked together.
  9. For the glaze, combine the powdered sugar, vanilla, melted butter, and orange juice together in a shallow bowl until smooth and fully combined. Once the scones are cool, dip the scone in the glaze top-down, and make sure the entire top gets coated. Before the glaze sets, sprinkle with some extra mini-chocolate chips, if desired.
Recipe by Grain Changer at