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Chocolate Chip Scones

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Chocolate chip scones with chocolate drizzle on top

Ingredients

2 cups all-purpose flour

,

¼ cup granulated sugar

,

¼ teaspoon salt

,

2 teaspoons baking powder

,

½ cup unsalted butter, very cold and cut into small cubes (or grated)

½ cup LACTAID® Lactose-Free Whole Milk plus 1 tablespoon extra for milk wash—applied before baking)

,

1 large egg

,

2 teaspoons vanilla extract

,

⅔ cup semi-sweet chocolate chips

,

sparkling sugar (applied after milk wash)

Lactaid 2% Reduced Fat Milk Front of Package

LACTAID® Reduced Fat 2% Lactose-Free Milk


Directions

1.

Adjust your oven rack to the 2nd level position (just above center), preheat your oven to 425 degrees F, and line a baking sheet with parchment paper. Lightly flour the parchment paper, then set it to the side.

2.

In a medium-size mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder. Then cut in the cold and cubed unsalted butter with a pastry blender. Set aside.

3.

In a separate bowl, whisk together the LACTAID® Lactose-Free Whole Milk, egg, and vanilla extract. Pour into the butter dry mixture and begin to stir together with a spatula. Add in the semi-sweet chocolate chips and mix until it forms the dough. The dough will be a little wet and sticky.

4.

Transfer the dough to the lightly floured, parchment paper-lined, baking sheet. Knead 4-5 times, then shape and pat into a circle that is 1 ½ inches high and roughly 7 inches in diameter.

5.

With a pastry cutter, cut into 8 equally sized triangles (or 4 large) then separate and space out onto the parchment paper. Brush the tops with a little milk, then sprinkle with sparkling sugar.

6.

Bake for 16-18 minutes at 425 degrees F. The scones should be tall and puffy with a golden-brown top. Let them cool on the baking sheet for 5-10 minutes before serving.

Notes

These lactose-free chocolate chip scones can be kept in an airtight container at room temperature for up to 3 days or can be wrapped individually with plastic wrap and stored in an airtight container in the freezer for up to 1 month. To reheat, defrost at room temperature for 1 hour, then bake for 5-10 minutes at 325 degrees F on a baking sheet.


Nutrition Facts

Serving Size

1 scone

Amount Per Serving

Calories

Total Fat

Calories from Fat

Saturated Fat

322

16g

-

9g

Cholestrol

Sodium

Total Carbohydrate

Dietary Fiber

56mg

217mg

40g

1g

Sugars

Protein

Calcium

12g

5g

86mg

Amount Per Serving

Calories

Total Fat

Calories from Fat

Saturated Fat

Cholestrol

Sodium

322

16g

-

9g

56mg

217mg

Total Carbohydrate

Dietary Fiber

Sugars

Protein

Calcium

40g

1g

12g

5g

86mg