Chocolate Chip Scones
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.
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)
1 large egg
2 teaspoons vanilla extract
⅔ cup semi-sweet chocolate chips
sparkling sugar (applied after milk wash)
LACTAID® Lactose-Free Whole Milk
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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.