Ingredients
Scale
- 2 ½ cups gluten-free all-purpose flour, or regular all-purpose flour
- ½ cup granulated sweetener of choice
- 1 tbsp baking powder
- 2 tsp ground cinnamon, optional
- ½ tsp sea salt
- ¾ cup cottage cheese
- ½ cup avocado oil
- 2 tsp pure vanilla extract
- 2–3 tbsp water or milk
- ½ cup chocolate chips, or up to 1 cup of desired mix-ins
- 1 cup powdered sugar
- 2 tbsp milk or water
Instructions
- Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- In a mixing bowl, combine gluten-free flour, sweetener, baking powder, cinnamon, and sea salt, stirring well to mix.
- In a blender, blend cottage cheese, avocado oil, and vanilla extract until thick and smooth, like sour cream consistency.
- Transfer the wet mixture to a stand mixer with a paddle attachment, mixing on low speed until combined.
- Increase the mixer speed to medium-high and add 2 to 3 tablespoons of milk or water to form a thick dough.
- Mix in chocolate chips until evenly distributed.
- Shape the dough into a ball and press it into a disc on the prepared baking sheet. Cut into 8 triangular sections, spacing them apart.
- Bake for 18-22 minutes or until golden brown on the center rack.
- Cool for at least 10 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, consider adding more chocolate chips on top before baking.
Let the scones cool completely before glazing to prevent the glaze from melting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 7g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg