Imagine sinking your teeth into a perfectly golden, impossibly tender scone that captures the essence of holiday cheer without gluten - sounds like a Christmas miracle, right? These Gluten-Free Eggnog Chocolate Chip Scones are about to become your new festive obsession, combining the rich, creamy warmth of eggnog with decadent chocolate chips in a treat that's both nostalgic and innovative. Whether you're navigating dietary restrictions or simply craving a show-stopping breakfast pastry, these scones promise to transform your morning routine into a celebration of flavor and texture.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Gluten Free
Serves: 8 scones
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup eggnog
- 1/4 cup chocolate chips
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 1/2 tsp salt
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine almond flour, coconut flour, baking powder, nutmeg, and salt. Whisk together until well blended and free of lumps.
- In a separate bowl, mix melted coconut oil, honey, eggnog, and eggs until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir until a cohesive dough forms. The mixture should be slightly sticky but hold together.
- Fold in the chocolate chips, distributing them evenly throughout the dough.
- Transfer the dough onto the prepared baking sheet and shape into a round disk about 1-inch thick.
- Using a sharp knife, cut the disk into 8 equal wedges, slightly separating them to allow even baking.
- Bake for 18-20 minutes, or until the edges are golden brown and a toothpick inserted comes out clean.
- Remove from oven and let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Drizzle with additional melted chocolate or dust with powdered sugar before serving.
Tips
- Keep your ingredients cold: Ensure coconut oil is just melted, not hot, to maintain the right dough consistency.
- Don't overmix the dough - this can lead to tough scones. Mix just until ingredients are incorporated.
- For extra moisture, use room temperature eggs and eggnog.
- If the dough feels too sticky, refrigerate for 15 minutes before shaping.
- Use a sharp knife for clean cuts when dividing the scone disk.
- For a more decadent finish, brush with a light egg wash before baking for a golden, glossy top.
- Allow scones to cool completely to let the texture set and flavors develop.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 6g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 55mg
