Carob chip scones are a quick and easy treat that the whole family will enjoy!

I always forget how easy scones are to make. With 5 minutes of effort and 15-20 minutes of cook time, you truly can’t go wrong with them. The best part is how adaptable they are to both savory and sweet add-in’s.

My first batch of scones were the savory leek scones and dang were they good. Such an easy side when you’re in need of something that isn’t green beans or brussels sprouts. Of course, it also pairs well with both of those veggies, so don’t think of it as an either or proposition.

Unfortunately, The Big Kid wasn’t a fan of the leek scones. She picked out all of the leeks and said that while she liked the idea of the scones, she hated the leeks. Of course, what she really wanted was something sweet. Like carob chip scones sweet. So naturally I had to make a batch for her next.

Turns out the kid has some really good ideas. Both The Big + Little Kids enjoyed these immensely. As did the husband and I. 

(And yes, they were gone within 24 hours of making them.)

Print Recipe

Carob Chip Scones

Author: Emily @ My Failsafe Life Cuisine: American Courses: Breakfast, Snack, Vegetarian Recipe Keys: Dairy Free F FAILSAFE Gluten Free Low Salicylate N Nightshade Free Vegetarian Recipes

Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Servings: 8 Calories: 251 kcal

Description

Enjoy these carob chip scones for breakfast, as a lunchbox treat, or because it’s Tuesday afternoon. All that matters is that you enjoy them.

Ingredients

Servings

• 2 cup gluten free flour
• 1 tbsp baking powder
• 1 tbsp sugar
• 1 tsp salt
• 1 large egg
• ¹⁄₄ cup canola oil
• ¹⁄₃ cup rice milk
• ¹⁄₄ cup water
• ¹⁄₃ cup carob chips/buttons

Instructions

1. Preheat oven to 400°F/200°C. Line a baking sheet with parchment paper and set aside.
2. Combine dry ingredients (flour through salt) in a medium sized mixing bowl and whisk to combine. Combine wet ingredients (egg through water) in a small bowl or measuring cup and whisk to combine.
3. Pour dry ingredients into the wet ingredients and stir to combine. Fold in carob chips.
4. Flour a large cutting board or counter top and lay out the dough. Pat into a 2-inch thick round. Using a knife or pizza cutter, cut the dough into 8 pieces (half, then half again, then the halves in half again…). Transfer to your prepared baking sheet and place in the oven.
5. Cook for 10-12 minutes or until light golden in color.
6. Serve warm!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 251kcal

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Note

In case you need help sourcing carob chips, my favorite brand (and the only one I’ve found that works for us) is the carob chips from Hoosier Hill Farms*. They do have soy lecithin in them as well as Palm Kernel Oil, so make sure you test them out for yourself.

Chatfield Carob Chips* would be another option, but they use beet sugar along with palm kernel oil and palm oil. I haven’t been able to find them locally, so can’t speak to experience with those.

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This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, and corn free. 

Keywords: breakfast, dairy free, failsafe, gluten free, low salicylate, nightshade free, rpah elimination diet, scones, vegetarian

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