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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
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Breakfast
Cuisine: British
Servings: 9 scones
Calories: 556kcal


  • 180 g sweet rice flour
  • 120 g gluten-free oat flour
  • 35 g tapioca flour
  • 75 g cocoa powder
  • 3 teaspoons ground mixed spice
  • teaspoons ground cinnamon
  • 1 tablespoon + 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 150 g cold unsalted butter sliced thinly
  • 135 g caster sugar
  • 150 g dark chocolate chips
  • 115 g sultanas
  • 50 g currants
  • zest 1 orange
  • zest 1 lemon
  • 2 eggs
  • 175 ml whole milk
  • 75 g white chocolate


  • Pre-heat oven to 180°C.
  • 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.
  • Stir in the caster sugar, chocolate chips, sultanas, currants, orange and lemon zest until evenly distributed then add the eggs mixing well.
  • Pour the milk little by little into the mixture, bringing together with a wooden spoon. You may not need all the milk.
  • 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.
  • Press the dough out into an even round 1 inch thick.
  • Cut out the scones using 78mm round cutter.
  • Place the scones on a large non-stick baking tray and brush the top of each scone lightly with milk
  • Bake for 18-20 minutes.
  • Remove from oven and leave on a wire rack to cool.
  • Once the scones are cool, melt the white chocolate in a bain marie or a bowl set over a saucepan of simmering water.
  • 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.
  • The scones are best eaten on the day of baking.


Calories: 556kcal | Carbohydrates: 78g | Protein: 9g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 76mg | Sodium: 186mg | Potassium: 648mg | Fiber: 5g | Sugar: 38g | Vitamin A: 500IU | Vitamin C: 0.8mg | Calcium: 196mg | Iron: 2.9mg