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Candy Cane Chocolate Chip Scones with hot chocolate and candy canes

Candy Cane Chocolate Chip Scones {gluten-free}

Candy Cane Chocolate Chip scones are perfect for the Christmas holidays as well as any other time! With just the right balance of chocolate and peppermint they are a fun alternative to regular scones. Gluten-free.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 45 minutes
Servings 8 scones
Calories 293kcal
Author Toni Dash


  • 2 cups gluten-free all purpose flour blend (I used King Arthur’s Gluten-Free Flour)
  • 1/3 cup Granulated Sugar
  • 1 teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ½ teaspoon Kosher Salt
  • 1 stick (8 tablespoons) unsalted Butter, frozen
  • ½ cup mini Chocolate Chips
  • ½ cup crushed Candy Canes or Starlight Peppermints
  • ½ cup Sour Cream
  • 1 large Egg
  • Optional: ½ cup chocolate chips to melt and drizzle on the top of the scones


  • Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
  • In a large mixing bowl combine the dry ingredients: flour, sugar, baking powder, baking soda and salt. Whisk to combine fully.
  • Using a coarse grater (larger holes), grate the frozen butter into the mixing bowl with the dry ingredients. Gently mix the ingredients together with your hands until the combined ingredients form a coarse granular mixture.
  • Reserve one tablespoon of the crushed candy canes. Stir the chocolate chips and remaining crushed candy canes into the batter.
  • In a separate small mixing bowl, combine the sour cream and egg. Whisk to fully mix together.
  • Pour the sour cream-egg mixture into the batter and mix with a large mixing spoon to begin to incorporate into the batter. Finish the mixing with your hands, lightly kneading the mixture until it is fully combined into a dough ball.
  • Turn the dough out onto a lightly floured surface and pat into a circle approximately ¾ inch thick. Sprinkle the reserved one tablespoon of crushed candy canes on the top of the dough.
  • Using a knife, dough cutter or the edge of a metal spatula cut the circle into 8 triangles. Transfer the triangles of dough onto the prepared baking sheet and bake until slightly golden on top (15-17 minutes).
  • Remove baking sheet from the oven and allow the scones to sit on the baking sheet for 5 minutes. Transfer the scones to a cooling rack to cool completely.
  • Optional: if wishing to drizzle the scone top with chocolate, once the scones have totally cooled, place the chocolate chips in a microwave safe bowl and heat for 1 minute on high. Stir and heat for 10 second increments, stirring in between, until the chocolate is fully melted. Drizzle the tops of the scones and allow chocolate to set before serving.


Calories: 293kcal | Carbohydrates: 53g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 200mg | Potassium: 111mg | Fiber: 1g | Sugar: 24g | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 2.4mg