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Chocolate Chip Scones

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Average: 5 (342 votes)
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Chocolate chip scones with chocolate drizzle on top
Jennifer Switzer

Recipe by: Jennifer Switzer

@beyond.the.butter

Quick and easy to make, this lactose-free chocolate chip scones recipe creates perfectly soft and chewy scones with golden-brown outsides that actually sparkle. They’re the chocolatey, lactose-free breakfast treat you didn’t know you were missing.

Servings
8
Prep Time
20 min
Cook Time
18 min
Total Time
38 min
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)

 
 
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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 322
Total Fat 16g
Saturated Fat 9g
Cholesterol 56mg
Sodium 217mg
Total Carbohydrate 40g
Dietary Fiber 1g
Sugars 12g
Protein 5g
Calcium 86mg
0

Quick and easy to make, this lactose-free chocolate chip scones recipe creates perfectly soft and chewy scones with golden-brown outsides that actually sparkle. They’re the chocolatey, lactose-free breakfast treat you didn’t know you were missing.

Yield: 8 Servings
Prep Time:
Cook Time:
Total Time:
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