Gluten-Free Eggless Triple Chocolate Scones Recipe

Jump to Recipe

These triple chocolate scones are decadently rich and impossible to resist. Each scone is loaded with chocolate chips and finished with a glossy chocolate drizzle for the ultimate chocolate fix.

I bake a lot of gluten-free scones and have spent time perfecting the balance of a crisp exterior and a tender, moist center. These triple chocolate scones quickly became a household favorite because they deliver chocolate in every bite.

If you love chocolate — or are baking for a chocolate fan — these scones are a must-try. I started with a chocolate base, added semisweet chips for texture and bursts of chocolate, and finished everything with a melted chocolate glaze. The result is rich, tender, and wonderfully chocolatey.

Why You’ll Love These Triple Chocolate Scones…

• Triple the chocolate: cocoa in the dough, semisweet chips throughout, and a chocolate glaze on top.
• Simple to make: despite seeming fancy, these scones come together easily with basic techniques.
• Versatile: great for brunch, dessert, or an indulgent snack any time of day.

What You’ll Need…

• Gluten-free flour blend — I use Bob’s Red Mill 1-to-1 for consistent results.
• Unsweetened cocoa powder — use natural cocoa powder (not Dutch-process).
• Baking powder
• Baking soda
• Fine sea salt
• Unsalted butter — must be cold and cut into cubes.
• Granulated sugar
• Half and half — or make your own by mixing equal parts heavy cream and whole milk.
• Plain Greek yogurt
• Vanilla extract
• Semisweet chocolate chips — for the dough and more for the glaze.

How To Make…

Begin by preheating your oven and preparing a baking sheet with parchment paper. In a large bowl, whisk together the dry ingredients: gluten-free flour, cocoa powder, baking powder, baking soda, and salt. Add the cold, cubed butter and cut it into the dry mix with a pastry blender or two knives until the texture resembles coarse sand with some pea-sized bits of butter remaining.

In a separate bowl, whisk the sugar, half and half, Greek yogurt, and vanilla. Fold the wet mixture into the dry ingredients with a rubber spatula, then fold in the semisweet chocolate chips until evenly distributed.

Transfer the dough to the lined baking sheet and use your hands to press it into a slightly flattened round disc. With a sharp knife, cut the disc into 8 even wedges, leaving them on the baking sheet (do not move the wedges). Bake at 400°F for 18–20 minutes, until the scones are slightly crisp on top. Let the scones cool on the baking sheet.

Once cooled, drizzle the melted semisweet chocolate over the scones using a spoon or piping bag. Allow the glaze to set briefly, then serve.

Tips For Making The Best Chocolate Scones…

• Weigh your flour for accuracy. This recipe uses 259 grams of flour; too much flour makes dry scones.
• Keep the butter cold. Cold butter creates flakiness and tender crumb.
• Cut the butter until the mix resembles coarse sand with small lumps of butter. Those bits help create flaky texture when baked.
• If the dough seems crumbly when transferring to the sheet, press it together with your hands into a disc — it should hold.
• When slicing into wedges, avoid moving them before baking. If small pieces break off, press them back gently.
• Make sure scones are cool before glazing. For a casual look use a spoon to drizzle; for neat lines use a piping bag.

Ingredient Substitutions…

• To make these vegan, try swapping in non-dairy butter, plant-based yogurt, and non-dairy milk — I haven’t tested this version, so results may vary.
• If you don’t have half and half, combine equal parts heavy cream and whole milk. Whole milk alone will work in a pinch but yields a slightly less rich scone.

Did you try my triple chocolate scones? Leave a comment below or tag me on Instagram @justastastyblog with #justastastyblog. Subscribe to get new recipes delivered to your inbox.

For More Gluten Free Scone Recipes, Check Out My…

• Pumpkin scones
• Blueberry scones
• Apple cinnamon scones
• Honey scones

📖 Recipe