Gluten Free Eggnog Scones
Deliciously light and flaky, this Gluten Free Eggnog Scones are perfect with a cup of coffee!
Servings: 8 servings
Calories: 278kcal
Ingredients
- 1 ½ cups gluten-free all-purpose flour
- ¼ cup coconut flour
- ½ teaspoon xanthan gum
- ½ cup unrefined sugar
- 2 teaspoons gluten-free baking powder
- ⅛ teaspoon salt
- ½ cup coconut oil
- 2 large eggs
- ⅓ cup eggnog
- 1 teaspoon wheat-free vanilla extract
- ¼ cup white chocolate chips more for melting and drizzling on top
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or use a silicone mat.
- In a large bowl, mix together the flours, xanthan gum, sugar, baking powder and salt. Work in the coconut oil until the mixture is crumbly.
- In a separate bowl, whisk together the eggs, eggnog, and vanilla until frothy. Add to the dry ingredients, stirring until well blended. The dough will be sticky.
- Fold in the chocolate chips.
- Drop the dough onto the parchment paper or silicone mat and form into a circle in the center of baking sheet. Cut circle into 8 triangles.
- Sprinkle the scones with extra sugar if desired. Bake for 15–20 minutes, or until golden brown. Remove from the oven and let cool for at least 5 minutes before drizzling extra melted white chocolate of desired.
Notes
To store in the refrigerator: Wrap in parchment paper and place in airtight container or plastic bag and refrigerate for up to 7 days.
To store in the freezer: Wrap in parchment paper and place in airtight container or plastic bag and freeze for up to 3 months.
Nutrition
Serving: 1g | Calories: 278kcal | Carbohydrates: 31g | Protein: 5g | Fat: 13g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 76mg | Potassium: 50mg | Fiber: 4g | Sugar: 18g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg