Easter Spiced Chocolate Chip Scones {gluten-free}
Easter Spiced Chocolate Chip Scones are gluten-free and richly packed with dark chocolate chips, sultanas, currants, spiced with cinnamon and drizzled with white chocolate for a luxurious Easter Brunch
Servings Prep Time
9scones 40minutes
Cook Time
Servings Prep Time
9scones 40minutes
Cook Time
  • 180g sweet rice flour
  • 120g gluten-free oat flour
  • 35g tapioca flour
  • 75g cocoa powder
  • 3teaspoons ground mixed spice
  • teaspoons ground cinnamon
  • 1tablespoon + 1 teaspoon baking powder
  • ½teaspoon sea salt
  • 150g cold unsalted buttersliced thinly
  • 135g caster sugar
  • 150g dark chocolate chips
  • 115g sultanas
  • 50g currants
  • zest 1 orange
  • zest 1 lemon
  • 2 eggs
  • 175ml whole milk
  • 75g white chocolate
  1. Pre-heat oven to 180°C.
  2. Sift the flours with the cocoa powder, mixed spice, baking powder and salt, then drop in the butter, rubbing together to form a breadcrumb texture.
  3. Stir in the caster sugar, chocolate chips, sultanas, currants, orange and lemon zest until evenly distributed then add the eggs mixing well.
  4. Pour the milk little by little into the mixture, bringing together with a wooden spoon. You may not need all the milk.
  5. To finish bringing the dough together turn out onto a clean work surface and using your hands gently turn the mixture round and round. Carry on turning the dough a little longer until it forms a smooth dough but is still slightly sticky.
  6. Press the dough out into an even round 1 inch thick.
  7. Cut out the scones using 78mm round cutter.
  8. Place the scones on a large non-stick baking tray and brush the top of each scone lightly with milk
  9. Bake for 18-20 minutes.
  10. Remove from oven and leave on a wire rack to cool.
  11. Once the scones are cool, melt the white chocolate in a bain marie or a bowl set over a saucepan of simmering water.
  12. Pour the melted chocolate into a small piping bag, or a clear food bag with the end snipped off and drizzle over the scones. Leave to set for half an hour.
  13. The scones are best eaten on the day of baking.