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Easy Chocolate Chip Scones with Maple Drizzle

By Beginnerbakes Editorial TeamPublished Apr 6, 2026 | Updated May 12, 2026
American 35 mins beginner-friendlyeasystep-by-stepsnackquickno-fusspartychocolatemaplemorning-bakeminimal-ingredients

Quick and easy chocolate chip scones topped with luscious maple glaze. This beginner-friendly American-style recipe requires minimal ingredients and yields tender, flaky scones perfect for breakfast, snacks, or parties.

Easy Chocolate Chip Scones with Maple Drizzle
Prep 15 min
Cook 20 min
Total 35 min
Servings 8
Difficulty easy
Cuisine American

Recipe Details

Prep15 min
Cook20 min
Total35 min
Servings8
Difficultyeasy
CuisineAmerican
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Ingredients

Servings 8
  • 2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1/2 cup mini chocolate chips
  • 3/4 cup cold whole milk (or dairy-free alternative)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the maple drizzle
  • 1/2 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1-2 teaspoons milk or dairy-free milk substitute
Measured gluten-free flour, cold butter, chocolate chips, maple syrup, egg, and milk for BeginnerBakes scones
Measured gluten-free flour, cold butter, chocolate chips, maple syrup, egg, and milk for BeginnerBakes scones

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until evenly combined.
  3. Add the cold cubed butter to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.
  4. Stir in the mini chocolate chips to distribute evenly.
  5. In a small bowl, whisk together the cold milk, egg, and vanilla extract until well combined.
  6. Pour the wet ingredients into the dry ingredients. Using a spatula or spoon, gently mix until just combined. Do not overmix; the dough should be slightly sticky but hold together.
  7. Turn the dough onto a lightly floured surface (using gluten-free flour) and gently pat it into a circle about 8 inches in diameter and 1 inch thick.
  8. Cut the dough into 8 equal wedges using a sharp knife or bench scraper.
  9. Transfer the wedges to the prepared baking sheet, spacing them 2 inches apart.
  10. Bake for 18-20 minutes or until the scones are golden brown and a toothpick inserted in the center comes out clean.
  11. While the scones bake, mix the powdered sugar, maple syrup, and 1 teaspoon of milk in a small bowl until smooth. Add more milk as needed for drizzle consistency.
  12. Remove scones from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  13. Drizzle the maple glaze over warm scones and let set slightly before serving.
  14. Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Gluten-free chocolate chip scone dough cut into wedges for BeginnerBakes maple drizzle scones
Gluten-free chocolate chip scone dough cut into wedges for BeginnerBakes maple drizzle scones

Storage and Reheating

Store cooled glazed scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Place parchment between layers so the maple drizzle does not stick.

Freeze unglazed scones for up to 2 months for the best texture. Reheat in a 300 degrees F oven for 6-8 minutes, cool slightly, then add fresh maple drizzle.

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