Strawberry Chocolate Chip Scones- Gluten-Free Recipe

Gluten free scones with strawberries and chocolate chips
Easy gluten-free scone deliciousness.

Today was a good day. A strawberry and chocolate laced crusty on the outside tender on the inside kind of day. That's right. I got sconed. And the best part (aside from the fresh organic berry goodness, that is)? These golden biscuity morsels are vegan. That's right. No eggs. No milk. No butter (sorry, moo-cow fans).

On a whim yesterday (I am often prone to whims Dear Reader, especially after a sun dappled picnic on the Santa Fe plaza, perched on a bench beneath a flowering cherry tree across from a red robed Buddhist monk eating Chinese take-out. We devoured pesto slathered smoked turkey rolled in brown rice tortillas and I didn't drip a single green drop of cilantro infused olive oil on my ironed boot cut jeans) I picked up a Gluten-Free Pantry Muffin and Scone Mix at Whole Foods (long time readers know I miss my old favorite Pamela's Ultimate Baking Mix, and I've yet to find an all-purpose replacement mix that's half as good).

I was in such an expansive mood post my double espresso at the nearby Starbucks that I thought I might try baking something fun and slightly indulgent for the weekend. The organic strawberries smelled beyond heavenly in their ripe and ruby lusciousness. Yes, I smell all my fruit and veggies before I buy. Don't you? The woman with the amber handled cane you see standing in the Whole Foods produce aisle sniffing tomatoes and berries and anything else she can get her one free hand on, Darling?

That would be me.

But I know what you really want to know is how I conjured such utter scone cuteness from troublesome gluten-free dough. Gluten-free dough is notoriously sticky and the baking mix directions suggested scooping the dough and making free-form drop shapes. Easy peasy? Yes. But I wanted more of a wedge shaped scone. Something pretty, suitable for tea time.

So using moist hands, I formed the dough into a rounded soda bread style shape- not unlike my Gypsy Soda Bread, in fact. I used a big sharp knife to score and cut the dough into eight triangles. Then I moved them- with a triangle shaped spatula- to my Exopat lined cookie sheet. I soothed and patted and baked them into the contented little wedges you see pictured.

Next time I might try rolling the dough out a little bit flatter and using cookie cutters to make a more biscuit-like shape. Just for fun.

Gluten free strawberry scone
Gluten-free strawberry scone love.

Gluten-Free Strawberry Chocolate Chip Scones

I love using Spectrum Organic Shortening in my vegan baking, but it doesn't add any of that lovely buttery flavor that the real churned moo-cow cream adds. So I add a little extra vanilla to my recipes to make up for it. It's not exactly butter flavor, but the enhanced vanilla does give vegan doughs and batters a flavor boost.


1 15-oz. package Gluten-Free Pantry Muffin and Scone Mix- or 15oz/425g of your favorite self-rising g-free baking mix
8 tablespoons Spectrum Organic Shortening
1/2 cup vanilla soy, hemp, or coconut milk- and more as needed
1 teaspoon lemon juice
1 Ener-G Egg Replacer egg equivalent, whisked with 2 TB warm water
2 teaspoons bourbon vanilla extract
3/4 cup fresh strawberry pieces, rinsed and patted dry
2 rounded tablespoons vegan mini chocolate chips


Preheat the oven to 375ºF.

Empty the mix into a mixing bowl and drop the tablespoons of shortening into the mix. Use a fork or a pastry cutter to cut in the shortening; the mixture is supposed to look like coarse crumbs. Mine didn't, exactly. But.

Add the lemon juice to the non-dairy milk and stir. Pour into the mixing bowl.

Add the mixed egg replacer.

Stir to combine. The dough is akin to biscuit batter. At this point, if you need a little more liquid (I did) add 1 tablespoon of hemp milk at a time until the dough is moist and holds together. It should appear a bit sticky.

Add in the strawberries and chocolate chips. Mix to distribute.

On a rice floured board, form the dough into a round cake pan size loaf- like a soda bread. Using a large sharp knife, score the dough into eight wedges. Then cut the dough, and using a thin spatula, remove each piece to a parchment lined cookie sheet or Exopat. Reshape the wedges if you need to- I used a butter knife to do this.

At this point I added some extra strawberry pieces and a few more chocolate chips to the top of each wedge.

Bake in the center of a preheated oven. Check at 15 minutes for doneness- but mine took quite a bit longer than that. Closer to 30 minutes. Remember, I'm at high altitude. The scones should like slightly golden brown, and you should be able to life one up and sneek a peek at the bottom without it falling apart. It should be firm and golden brown.

Cool the scones on a wire rack. Try some warm- fabulous! Wrap and freeze others for a lickity split yummy breakfast.

Makes 8 scones.

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  1. so lovely! I want one. or two. or you know, more.

  2. I've never ironed my jeans or shaped my scones into wedges, but I do smell my fruit. Whew! At least we do have that in common! ;)

    These have to be the prettiest scones I've ever seen--a great advertisement for vegan baking.

  3. Mmmm, that looks really good.

  4. Wow! These look incredible! I'll definitely be making these.

  5. These look great, I can't believe how much you can do with those food restrictions. You rock. And..what a lovely combination. Makes me want to whip some up...moo cow version.. :)

    And, I thought I was the only one that molested all the produce, other than my mom and her sisters. You are a kindred spirit. ;)


  6. these look marvalous! i must say, i've been stalking your blog for awhile after stumbling around on web searches for glutenfree recipes. i just want to say that your blog has been a life saver. my now almost 14 month old son was dx with wheat/dairy/egg allergies at 12 months and since we are still nursing i'm on the same diet as well. i love your recipes and ideas and have been giving new life in cooking. my life as a baker can go on!

  7. Karina
    That is a beautiful picture, they look sooo yummy and I love that they are dairy free and no sugar? or is there some in the Pantry mix? ( I'm so difficult ;0)
    I have to try that vanilla powder that sounds good. I think I'll have to tell my mom about it, who is making me dairy free, gluten free sugar free scones for my baby shower!

  8. These look soooo good! I am 18 and a new celiac who loves to cook and bake! I have thrown out my fare share of baking- until I stumbled upon your lovely site! Thank you from the bottom of my heart! One day I hope to be a Dietician- changing one life at a time.
    Question- I do not have Gluten Free Pantry's scone mix but Bob's Red Mill Biscuit mix- is that an ok substitution? and how many cups is 15 oz? Thanks!!!

  9. These look awesome. I want these for breakfast tomorrow!

  10. I made these rock, Karina! They tasted and felt like "real" scones. I omitted the strawberries, simply because I'm lazy and didn't want to chop anything. I wish I'd bought more than one box of the scone mix; I'd like to make some more this morning, with cinnamon and raisins. Thank you for posting the recipe!

  11. JenB11:58

    These look awesome! I will for sure be making this recipe this week. I've been reading your blog for a while and it has helped me a bunch in the last couple of months. My four year old daughter and I have both gone gluten free in an attempt to alleviate some of our, um, "tummy" issues and we are both feeling much better. My husband especially liked your Rustic Chicken Soup and my daughters have given a "thumbs up" to the baking recipes I have tired. Thanks so much!!!

  12. I love that scone mix but haven't made them in a long time. I can't wait to try it your way, vegan and with strawberries and chocolate! Yummy! Maybe Starbucks should sell those...(see my post: My Starbucks Idea)

  13. Vanessa and Jesse12:19


    My boyfriend and I LOVE your recipe for the Strawberry Choc Chip Scone!! We both had to bring something tasty to work/class this week and we wanted to find something that was sooo yummy that people wouldn't even wonder if it was wheat free or vegan. We went to Whole Foods and bought everything you recommended. Thank you for your blog, thank you for your work and thank you for helping us make truly healthy and tasty food for the people in our lives.

    Vanessa and Jesse

  14. Hi Karina,
    Thanks so much for introducing me to organic shortening. I'll have to look for it now. When I make muffins and scones, I usually use skim milk, and non-fat cottage cheese or yogurt.

    As for your combination of chocolate and strawberries-- it is oh-so-enticing.

  15. Thanks, Celine! :)

    Hi Susan! I promise I won't start ironing my sheets. But I am glad we share the fruit smelling gene. ;)

    Thanks, Tarah!

    And Liz!

    Hola SM! The moo cow version would be awesome, too. I just feel it. ;) Let me know if you try them.

    Hello R! Yay- so glad to hear that. You made my day. Hope you say HI again soon! xoxo to that adorable guy!

    Browningtonforest- Scones at a shower sound yummalicious to me. And these strawberry- chocolate chip scones would rock it.

    These are vegan- no dairy, no eggs (I can't do either) so- no fear! Congrats!

    Hi Tia! 15 ounces is one ounce shy of 2 cups. Two cups = 16 oz. = 1 pint.

    I'm not at all familiar with the BRM mix. I suspect it has less sweetening than a muffin/scone flour mix- but-? It'd be your call. You could make the dough and taste test.

    Thanks, Vicarious Foodie! I'm spoiled with these now. I want one every morning! ;)

    Hi Deb! That's terrific! I'm glad you liked them. :)

    Heya JenB! I'm glad your husband likes my chicken soup. ;) And thanks for the kind words on my blog recipes. Glad your tummy woes are disappearing!

    Alison- Any excuse to combine strawberries + chocolate... that's me. ;)

    Thank you Vanessa and Jesse! What kind words. You made my day! Thanks and be well! :)

    Hello Susan! Let me know what you think of the organic shortening. It's non-hydrogenated- which I like a lot. And it seems to add a bit more structure to gluten-free baked goods.

    Thanks again, All! xoxo


  16. These scones look so delicious! I can't wait to try them...

    Thanks for the great recipe!

    PS I find myself hanging out in the fruit/veggie areas of Whole Foods, too! Everything looks & smells so good there, doesn't it?

  17. Wow, vegan and delicious. That's a great combination.

  18. I, who is a total novice baker, made this recipe and the scones came out really good. My only caution before making these is to prepare yourself to feel compelled to eat more than one!

  19. Thank you so much Karina for your wonderful website and recipes! I made these scones last night (8) and now only have (3) left! yum! I can't wait to try your other recipes. Do you have a cookbook?

  20. Anonymous12:52

    Hi Karina _ I've been trying out your recipes for sometime and I wanted to tell you how much I LOVE you! Those strawberry chocolate chip scones are what made me shout it out loud though! Absolutely delish and are one of the few things that I can honestly say that I couldn't even tell that they were gluten free. Please, please, puleeze keep up the good work.
    P.S. - If anyone has a recipe for gluten free hamburger buns or hot dog rolls, I would be in seventh heaven

  21. JD- Thanks, and yes- it always lifts my spirits to be around fresh veggies and fruits. :)

    Stephen- Thanks! My goal is to make all my vegan baking = delicious.

    Eileen- Excellent! You deserve more than one, by the way. ;)

    Sassy- Thanks. Right now my blog is my cookbook. I have shared about 300 recipes on-line! :)

    Donna- Aw. You are so sweet. Cool. Thank you!

    Anyone out there that can help Donna?



  22. What could I substitute for the strawberries? My daughter is allergic to all berries. Any idea if I could make them without any fruit at all?

  23. lil bit and mummy- Yes, you can make these without berries. You could do simply chocolate chips. Or make them plain (they will make less without the fruit). I would add some extra vanilla flavor- say a teaspoon and a half of vanilla extract.

    Let us know how they turn out.


  24. Ack. My GFP mix only says Muffin Mix. Is the muffin and scone one different? Do you think this would work?

  25. lil bit and mummy- I can only guess, as I have never made scones with the muffin mix. My guess is that the muffin mix has more sugar.

    So perhaps if you added a little more rice flour to the mix to make it less sweet? I have not tried this myself- it's up to you if you feel like experimenting with the muffin mix, or playing it safe and getting the scone mix.


  26. I don't follow a vegan diet, so can I replace the shortening with butter? If so, is it an equal amount?

  27. CDM- Yes, butter would be fab- same amount. Enjoy!


  28. Oh, so fabulous. I am 3 months into my GDSEY-free life, and have only recently found the courage to ... bake. Without gluten. Eggs. Dairy. Yeast.

    One of the things I was missing the most was scones. And a nice latte!

    These totally hit the spot. Mine weren't as pretty as yours, but they were taste-y enough to feed to the 'normal' eaters in my life.

    Coupled with a rice-milk latte ... what a lovely Sunday morning!

    Thanks, Karina!

    Ann (aka acb)

  29. Thank you sooooo much, these are amazing. My husband and I stood next to the counter and ate three of these while they were cooling. I am able to get the Pamelas baking mix, can I use that instead, and would they taste better? It sounds like you love that mix and can't get it anymore, I would be happy to mail you some just as long as you keep making amazing recipes!!

  30. Anonymous22:00

    Hi Karina--I went to buy the GF pantry mix, and it contains so much sugar that I couldn't do it!! PLEASE post a from-scratch scone recipe--pretty please??!!
    Thank you,
    Joyce from Tucson

  31. Ann- Glad these hit the spot. There is hope! :-)

    Nichole- I don't see why you couldn't use Pamela's Baking Mix. You'd have to adjust the sweetness (her mix will have less). I love Pamela's but cannot use it any longer due to almond and casein allergies. Thanks for the offer, though- you're very sweet!

    Joyce- I'm working on some scone batter from scratch. Soon! In the meantime, you might try what I suggested above- a baking mix like Pamela's where you can control your own level of sweetener.


  32. I have had scones for about 3 years, my online question is that If I don't use egg for baking, will the scones fall apart?

  33. Claudia, Using an egg replacer in scones is tricky. The scones are more crumbly without eggs. I'm working on trying a little more xanthan gum, or other binding ingredient to help this problem.


  34. Hi Katrina!

    Question: if I wanted to use eggs in place of the Ener-G replacer for this recipe, how many eggs should I use?

    I replaced with eggs in one of your bread recipes which called for 2 tsp replacer whisked with 2 T warm water, or one large 1 egg. Not sure about this though.

    Thank you!

    ps - Since going GF, I have been addicted to strawberries. So interesting how the tastes develop when you're not overloading them with processed junk!

  35. Hi Karina,

    It´s impossible to find any shortening here in Barcelona. Could I substitute it for olive oil? I would love to bake these, specially now that strawberries are at their best here. Many thanks! xx

  36. JGSweetpea- I'd start with one large free range organic egg. And see how the dough looks. It should be a sticky biscuit style dough. You could always add an extra egg white, too. That will add fluffiness.

    Manoli- I'd guess that olive oil would work- but I'd start with less because it is a liquid. Start with half the amount and mix the dough; add more as needed to achieve a sticky biscuit consistency.

    Cheers! Karina

  37. Hi! I just stumbled upon your blog recently and wanted to let you know that I made these scones yesterday. Thank you so much! They were absolutely delicious! :-)

  38. And now I know what to do with all of those CSA strawberries. Thank you!!!

  39. I cant get gluten free scone mix where I live what an I use to replace it? These look so yummy!


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