Double Chocolate Peppermint Scones (Gluten-Free & Dairy-Free)
These gluten-free dairy-free double chocolate peppermint scones are made with a chocolate scone base full of dairy-free dark chocolate chips and are topped with a sweet peppermint icing. The scones are soft, crumbly, and perfectly sweet. This gluten-free double chocolate peppermint scone recipe is extremely easy and makes for a quick and delicious holiday treat!
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FAQS:
Can I make these gluten-free dairy-free scones using regular butter instead of dairy-free butter?
Absolutely! If you’re just gluten-free and not dairy-free, this recipe will work just fine with regular dairy butter. I recommend using cold, salted butter and make sure to use the same measurements listed in the recipe.
Tips on how to make this gluten-free dairy-free double chocolate peppermint scone recipe:
- Use a shot of espresso. An espresso shot is approximately 2oz or 1/4 cup of liquid and it will accentuate the chocolate flavor and activate the leavening agents in this recipe (the baking soda and baking powder). If you do not have espresso, you can substitute it with 2 tsp of instant coffee dissolved in 1/4 cup of hot water or you can use 1/4 cup of cold brew. Please do not use regular brewed coffee since it is not potent enough.
- Use additional cocoa powder instead of flour while handling to help with stickiness. This dough is very sticky, too sticky to handle, and using cocoa powder will help dry out the dough during the folding process while simultaneously adding chocolate flavor. If you were to use flour, it will leave the outer edges of the scones white and leave a dry texture.
- Place dough in freezer for 30 minutes. This way, the dough will firm up, becoming easier to handle before slicing into scones. After forming the folded dough into a flat circle and covering with parchment paper, I gently place the dough onto a paper plate and place int the freezer. This helps the dough retain a flat shape while it hardens in the freezer.
- For best results, use the flour blend listed in the recipe. Along with all my other recipes, this recipe calls for Bob’s Red Mill’s 1:1 Gluten-Free Baking Flour (not sponsored) and it has NOT been tested using other gluten-free flour blends.
What you need to make these gluten-free double chocolate peppermint scones:
Equipment:
- Large baking sheet
- Parchment Paper
- Large Mixing Bowl
- Medium Bowl
- Fork
- Whisk
- Rubber Spatula
- Measuring Cups
- Tablespoon & Teaspoon Measurements
- Large Knife
- Kitchen Towel or Paper Towel
- Small Bowl
Ingredients:
- 1½ Cups 1:1 Bob’s Red Mill Gluten-Free Baking Flour
- ¾ Cup Cocoa Powder (+more for later)
- ¾ Cup Plant Butter (dairy-free butter)
- ⅓ Cup Granulated Sugar
- 1 Espresso Shot (about 2 oz)
- ⅓ Cup Plant Milk
- 2 Large Eggs
- 1 Tbsp Vanilla Extract
- 2 Tsp Baking Powder
- ½ Tsp Baking Soda
- ¼ Tsp Kosher Salt
How to make double chocolate peppermint scones gluten-free dairy-free:
In a medium bowl combine plant milk, espresso, eggs, and vanilla extract. Whisk until the eggs are fully combined. Set aside.
In a large bowl combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Mix with a clean fork or whisk until flour and cocoa powder are evenly combined.
Add cold plant butter to the dry ingredients.
Mix with your hands or a fork, pressing the butter between the dry ingredients creating smaller and smaller clumps. Do this until the butter clump are approximately the size of a pea throughout.
Pour wet ingredients into the dry ingredients and use a spoon or rubber spatula to gently fold just until combined. Make sure to scrape the bottom of the bowl for remaining dry bits.
Fold in chocolate chips just until distributed.
Line the kitchen counter or large cutting board with parchment paper and dust a spoonful of cocoa powder on top. Add the “dough” to the parchment paper, add an additional teaspoon of cocoa powder onto the dough and gently press the dough outward until it’s about 1 inch thick. Fold half of the dough onto the other half. Add a pinch of cocoa powder if necessary and gently press dough outward until about 1 inch thick and fold over.
Form the folded dough into a circle shape and gently press down until about 1.5-2 inches thick. Fold parchment paper over the dough and cover in plastic wrap. Place in freezer for 30 minutes. (I like to place the dough onto a paper plate and then freeze so it retains a flat shape).
After chilling, remove the dough from the fridge, remove the plastic wrap and place the parchment wrapped dough directly on the baking sheet. Run a knife under water and cut the circle in half so that you have two half moons. Wet the knife again and cut diagonally across both halves as if you’re cutting each half into thirds or the circle into sixths. Gently pull out the two triangles away from the circle and cut the remaining two 2/3s of the circle into halves, creating 4 more triangles.
Set the triangles about 2 inches away from one another on the baking sheet.
Bake at 425ºF for 14 minutes.
In a small bowl, combine powdered sugar, plant milk, and peppermint extract. Mix vigorously until the icing is smooth. Set aside.
Once ready, drizzle icing over the scones. Dust with powdered sugar and top with crumbled peppermint candies.
Enjoy!
Equipment
- Fork
- Kitchen Towel or Paper Towel
Ingredients
- 1½ Cups 1:1 Bob's Red Mill Gluten-Free Baking Flour
- ¾ Cup Cocoa Powder (+more for later)
- ¾ Cup Plant Butter (dairy-free butter)
- ⅓ Cup Granulated Sugar
- 1 Espresso Shot (about 2 oz)
- ⅓ Cup Plant Milk
- 2 Large Eggs
- 1 Tbsp Vanilla Extract
- 2 Tsp Baking Powder
- ½ Tsp Baking Soda
- ¼ Tsp Kosher Salt
Peppermint Glaze
- 1 Cup Powdered Sugar (+more for dusting)
- 3 Tbsp Plant Milk
- 1 Tsp Peppermint Extract
- 1 Cup Dairy-Free Dark Chocolate Chips
- 1 Crushed Candy Cane optional
Instructions
- In a medium bowl combine plant milk, espresso, eggs, and vanilla extract. Whisk until the eggs are fully combined. Set aside.
- In a large bowl come flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix with a clean fork or whisk until flour and cocoa powder are evenly combined.
- Add cold plant butter to the dry ingredients and mix with your hands, pressing the butter between the dry ingredients creating smaller and smaller clumps. Do this until the butter clump are approximately the size of a pea throughout.
- Pour wet ingredients into the dry ingredients and use a spoon or rubber spatula to gently fold just until combined. Make sure to scrape the bottom of the bowl for remaining dry bits.
- Fold in chocolate chips just until distributed.
- Line the kitchen counter or large cutting board with parchment paper and dust a spoonful of cocoa powder on top. Add the “dough” to the parchment paper, add an additional teaspoon of cocoa powder onto the dough and gently press the dough outward until it's about 1 inch thick. Fold half of the dough onto the other half. Add a pinch of cocoa powder if necessary and gently press dough outward until about 1 inch thick and fold over.
- Form the folded dough into a circle shape and gently press down until about 1.5-2 inches thick. Fold parchment paper over the dough and cover in plastic wrap. Place in freezer for 30 minutes. (I like to place the dough onto a paper plate and then freeze so it retains a flat shape).
- In the meantime, preheat the oven to 425º.
- After chilling, remove the dough from the fridge, remove the plastic wrap and place the parchment wrapped dough directly on the baking sheet. Run a knife under water and cut the circle in half so that you have two half moons. Wet the knife again and cut diagonally across both halves as if you're cutting each half into thirds or the circle into sixths. Gently pull out the two triangles away from the circle and cut the remaining two 2/3s of the circle into halves, creating 4 more triangles. Set the triangles about 2 inches away from one another on the baking sheet.
- Bake at 425º for 14 minutes or until golden brown. In the meantime, prepare the peppermint icing using the following steps.
- In a small bowl, combine powdered sugar, plant milk, and peppermint extract. Mix vigorously until the icing is smooth. Set aside.
- Once ready, drizzle icing over the scones. Dust with powdered sugar and top with crumbled peppermint candies.
- Enjoy!
Notes
Nutrition
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Sounds fantastic. Yummy!