I am so excited to share our recipe for these Gluten-free Peppermint Mocha Scones. That’s right… this is our FOURTH scone recipe. If you’re new here, we are kind of known for our scones. 😉 At least we like to think we are. Ha! We have recipes for cranberry orange scones, blueberry lemon scones, and pumpkin chocolate chip scones. We’re excited to add this holiday flavor to the mix.
As many of you know, I have been gluten free for about 6 years now (I think.. it honestly gets hard to remember the further out I get.) These scones came out of my desire to enjoy things I used to. I’ve had to get really creative in the kitchen. This past summer, my daughter went dairy free for some health issues and that threw me another curveball.
It feels like the second time that I’ve had to relearn how to make things we enjoy. But I feel extremely thankful that there are SO MANY options these days. There are gluten-free flours and dairy-free butters. We are able to enjoy almost all of the things we would otherwise miss… like these delicious scones!
All that being said, these scones are naturally gluten free, but can also be made dairy free. Simply substitute the butter for Earth’s Best butter (our favorite!). We have also had a few questions about substituting the almond flour. One of you tried the recipe replacing the almond flour and arrowroot with regular flour and said it worked great!
A couple of tips
A couple of things to note before I share the recipe. We both prefer to make them in a food processor (you should get one if you don’t have one, they’re great!). It just keeps the process quick and easy! If you don’t have one though, you can absolutely do it by hand. It’s just a little bit more work.
Don’t over mix the dough! As soon as the dough appears to be sticking together, you can work it into two even rounds.
Use a pizza cutter to cut the round into eight pieces – just makes it so easy! And if you spray it a little bit, it shouldn’t stick to the dough.
Once the scones are 90% done, recut and separate the pieces so the inside can cook for just a few minutes.
These store great in the fridge for a few days, otherwise you can put the round in saran wrap and pop it in the freezer until you’re ready for it! It’s also great if you want to make a double batch and just have it on hand to eat.
You can reheat them in the toaster, toaster oven, or oven! Or heck, just eat them as is!
Ok, I think that’s it! It’s hard to say whether or not we’ll come out with a fifth flavor, but the first four are winners! I’m super curious which flavor is your favorite so far. We hope you enjoy these gluten-free peppermint mocha scones!
Gluten-free Peppermint Mocha Scones
Ingredients
- 2 cups almond flour
- 1 cup arrowroot powder
- 1/4 cup sugar
- 1/4 tsp. baking soda
- 1/4 tsp salt
- 3 Tbsp. unsweetened cacao powder
- 1/2 cup cold butter – cut into chunks (1 stick)
- 1/2 tsp. peppermint extract
- 1 egg
- 1/2 cup chocolate chips
- candy cane pieces (optional)
Instructions
- Turn oven on to 350 degrees.
- In a food processor, add in and pulse the almond flour, arrowroot powder, sugar, baking soda, cacao powder and salt to combine.
- Add in the cubes of butter and pulse until they are about the size of a small pea. (You can do the same thing with a fork or pastry cutter, it just takes a little work.)
- Next, add in the peppermint extract and egg.
- Pulse until it starts to come together and for a ball.
- Mix in the chocolate chips by hand.
- Remove the dough with your hands and place half of the dough in a bowl. Set the other half aside.
- Take this dough and on a pan lined with parchment paper, make pat the dough into a six inch round or so.
- Repeat with the other half of the dough.
- Using a pizza cutter, cut each round into eight pieces (not separating) and bake for about 15-20 minutes.
- Remove and using a spatula, separate the triangles and return to oven for another few minutes or so. If you overbake them, they will be dry!
- Allow them to cool and enjoy!
