Sincerely Carolina

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Yummy Start to a (Chocolate) Chipper Day!

by caroline

Don't let your eyes deceive you — these might look like big, juicy chocolate chip cookies, but they are actually scones! Delicious ones at that!

I don't know what it is with me and not sleeping that = me baking scones at 5:30 in the morning, but somehow it's what I found myself doing this morning after tossing and turning in bed for far too long.

The last time I was baking scones at an early hour, I opted for a Cinnamon Scone with a Maple Glaze, but this time I decided I needed a little chocolate in my life.

I also decided to add a bit more flour this time because the cinnamon scones were softer than the average scone, and, while they were delicious as-is, I wanted these ones to be a bit more scone-y (flaky, firm but soft, etc.).

Ch-ch-ch-check 'em out!

Gluten-Free, Vegan Chocolate Chip Scones (Inspired by BabyCakes NYC Raspberry Scones recipe.)

Makes 8 scones


  • 2 1/4 cups of gluten-free flour 
  • 1 Tablespoon of gluten-free baking powder 
  • 1 1/2 teaspoons of baking soda
  • 1/2 teaspoon of sea salt
  • 1/3 cup of agave nectar
  • 1/3 cup safflower oil, (plus about 1/4 cup to brush on top)
  • 1 teaspoon of pure vanilla extract
  • 1/3 cup rice milk, warmed
  • 1 cup of gluten-free, vegan chocolate chips

NOTES: For the gluten-free flour, I used the G-Spot Gluten Free Baking Flour Blend, but I also like Bob’s Red Mill and King Arthur mixes. I also used Clabber Girl baking powder and Enjoy Life Chocolate Chips.



Preheat the oven to 325 degrees Fahrenheit, and move the oven rack to the center, if necessary. Line a baking sheet with parchment paper (or use one of these nifty fellas).

In a bowl, measure the flour, baking powder, baking soda and salt, and combine by whisking together. Add the safflower oil, agave and vanilla, and mix dry ingredients with liquids until combine well (batter will be a bit stiff). Add warm rice milk and stir. When combined well, add chocolate chips and fold into batter.

Scoop batter onto prepared baking sheet, making eight circular shaped scones spaced about 1 – 1-1/2 inches apart. You can shape and flatten the dough a bit to form rough circles (they don't have to be perfect). Brush the tops of each scone with a light coating of safflower oil and place in the oven to bake for 14 – 15 minutes, or until golden. Rotate the tray halfway through the bake time to make sure the scones are evenly baked.

Remove scones from oven and allow them to cool on the tray for 7 – 8 minutes. Remove the scones from the tray and transfer to a wire rack, allowing them to cool completely.


I was a little worried when I first pulled these guys out because it looked like I may have over-baked them. But the crispy "crust" was a perfect match to the inside of the scone, which was firm (as it should be), but moist and still soft.

Ooo — and the oodles of chocolate chips were yummy!


Note: This recipe is gluten-free and vegan. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)


Tonight is a Dan's big night where we find out who will win the competition. So exciting!

I'm curious: What's your cure for a restless night of sleep?

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