Allergy Free Chocolate Chip Scones

Yield: 10 scones

Serving Size: 1 scone

Calories per serving: 202

Fat per serving: 3

Recipe by Allergy Free Cooking, Baby! Inc.

Dairy Free, Egg Free, Soy Free, Peanut Free, and Tasteful *For Gluten Free option see end note

Scones are traditionally made with heavy cream, so in this recipe we make a heavy cream substitute with dairy free whole milk and dairy free margarine. It takes an extra step, but they are well worth it.


  • • 2/3 cup of dairy free margarine divided in half
  • • 1/3 cup dairy free milk
  • • 1 teaspoon vanilla
  • • 2 cups of all purpose flour
  • • 2 teaspoon of baking powder
  • • 1 tsp baking soda
  • • ¼ cup sugar
  • • 1 tbsp cider vinegar
  • • ½ tsp salt
  • • ½ cup of chocolate chips
  • Gluten Free Option
  • • Substitute 2 ¼ cups of Gluten Free all-purpose flour + ½ tsp xanthum gum for 2¼ cups of flour


  1. Preheat oven to 375 degrees.
  2. Pour DF milk and 1/3 cup of DF margarine in a small pot and stir until the margarine has melted. Take off of the heat and beat mixture until they emulsify.
  3. In a large mixing bowl, combine flour, baking soda, baking powder, salt, and sugar.
  4. Mix gently.
  5. Add the DF milk/DF margarine combination & vanilla.
  6. Mix just until the ingredients look like crumbs.
  7. Cut in 1/3 cup of cold DF margarine and add cider vinegar.
  8. Mix until dough has formed.
  9. Fold in chocolate chips.
  10. Turn dough onto a lightly floured surface.
  11. Knead dough ten times and then cut into 2-inch circles. (I used my ¼-measuring cup).
  12. Bake for 12 to 15 minutes, until light brown.
  13. Let stand for 1 minute and remove to cooling rack.
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