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Gluten Free Eggnog Scones
Servings: 8
  • 11 ⁄2 cups gluten-free all-purpose flour
  • 1 ⁄4 cup coconut flour
  • 1 ⁄2 teaspoon xanthan gum
  • 1 ⁄4 cup unrefined sugar
  • 2 teaspoons gluten-free baking powder
  • 1 ⁄8 teaspoon salt
  • 1 ⁄2 cup coconut oil
  • 2 large eggs
  • 1 ⁄3 cup eggnog
  • 1 teaspoon wheat-free vanilla extract
  • 1 ⁄4 cup white chocolate chips more for melting and drizzling on top
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or use a silicone mat.
  2. 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.
  3. 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.
  4. Fold in the chocolate chips.
  5. 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.
  6. 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.