Gluten-Free Banana Chocolate Chip Scones

These scones are perfect as is, or topped with some cream cheese or chocolate hazelnut spread. Feel free to use 11/2 cups of your favorite gluten-free baking mix, such as Gluten-Free Bisquick, in place of the brown rice flour, tapioca starch, xanthan gum, baking powder, baking soda, and salt to save a little time.

Serves: 8Hands-on: 15 minutesTotal: 50 minutesDifficulty: Easy

Serves: 8


  • 1¼ cups plus 1 Tbsp. brown rice flour, divided
  • ¼ cup arrowroot starch
  • 4 tsp. xanthan gum
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¼ cup sugar
  • 6 Tbsp. cold butter, cut into chunks
  • 1 egg yolk
  • 1 small ripe banana, peeled and mashed
  • ½ cup sour cream
  • 1 tsp. vanilla extract
  • ½ cup gluten-free mini chocolate chips
  • 1 egg white, beaten


  • Preheat the oven to 400°F. Line a baking sheet with parchment paper and sprinkle with 1 tablespoon brown rice flour. Set aside.
  • Place 1¼ cups brown rice flour, arrowroot starch, xanthan gum, baking powder, baking soda, salt, and sugar in the bowl of a food processor. Pulse to mix the ingredients.
  • Add the cold butter and pulse until the mixture forms pea-size chunks.
  • Add the egg yolk, mashed banana, sour cream, vanilla extract, and mini chocolate chips. Pulse again until the dough just comes together in a ball. Spoon the dough onto prepared baking sheet.
  • Quickly form the dough into a disk, about 10" round and ¾"–1" thick. Cut into eight even wedges and move the wedges apart so they are not touching each other.
  • Brush the tops of the scones with the egg white.
  • Bake in preheated oven for 18–20 minutes or until the tops are golden brown. Remove from oven and move scones to wire cooling rack for 15 minutes before serving.
  • Store in an airtight container once the scones are completely cool.