Gluten Free Chocolate Scones


Gluten Free Chocolate Scones

Gluten Free Chocolate Scones

These decadent tasting, Gluten Free Chocolate Scones are an awesome addition to a brunch menu or afternoon tea. They also make the perfect foundation for building chocolate strawberry shortcakes. Or you could swap those strawberries for cherries to make little black forest cakes. For all you dessert lovers out there, you can even eat them as is. They are are a chocolate lover's dream, so give this recipe a try today.


If you’re not following a gluten free diet you can substitute the gluten free Bisquick with 1 ½ c flour, 1 ½ tsp baking powder, ¼ tsp salt. For a more decadent scone you could substitute half- and- half or heavy cream for the milk.

For more recipes and information about Anne, check out her Featured Foodies profile.

Preparation Time10 min

Cooking Time11 min


  • 1 1/2 cup gluten free Bisquick
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/3 cup sugar
  • 5 tablespoons cold diced butter
  • 2/3 cup milk
  • 3 eggs
  • 1 teaspoon vanilla
  • coarse decorating sugar, to sprinkle on top


  1. Preheat the oven to 425 degrees F. Grease a baking sheet or line the pan with either a silicone mat or parchment paper.

  2. In a large bowl stir together the gluten free Bisquick, cocoa and sugar until it’s well combined.

  3. Add the cold butter and using either a pastry cutter or two knives work the butter into the dry mixture until you have a texture resembling coarse crumbs then set it aside.

  4. In a medium bowl whisk together the milk, eggs and vanilla until well combined then add this mixture to the dry ingredients and mix until you have a soft dough resembling a very thick cake batter but don’t over-mix.

  5. Drop six large dollops onto the baking sheet trying to get them into a pretty rounded shape then sprinkle them with the coarse sugar and bake them for 11-13 minutes.

  6. When they come out let them cool on the pan for a minute then remove them with a spatula onto a baking rack to cool completely.

  7. If you’re making shortcakes, while the scones are cooling wash and slice 3 cups of strawberries and stir them together with 2 tbsp of sugar. When the scones are cool use a serrated knife to cut them in half then top with the berries and some whipped cream.

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