Healthy Eggless Chai Spice Chocolate Chip Scones
Yields: 8 scones
These just might be my all-time favorite scones! That’s definitely saying something… I’ve shared 50+ different scone recipes (and counting!) on my blog! They’re moist and tender with plenty of rich and cozy spice flavors, which pair perfectly with the chocolate morsels. Somehow, that combination of spices and chocolate makes these scones taste so fancy and decadent! Leftovers will keep for at least one week if stored in an airtight container in the refrigerator.
  • 1 ½ cups (180g) white whole wheat flour or gluten-free* flour (measured like this)
  • 2 ¾ tsp homemade chai spice (see Notes!)
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 ½ tbsp (21g) unsalted butter, very cold and cubed
  • ½ cup (120g) plain nonfat Greek yogurt
  • 3 tbsp (45mL) pure maple syrup
  • 3 tbsp + 2 tsp (55mL) nonfat milk, divided
  • 1 ½ tsp vanilla extract
  • 2 ½ tbsp (35g) miniature chocolate chips, divided
  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, whisk together the flour, chai spice, baking powder, and salt. Cut in the butter with a pastry cutter (highly recommended!) or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, maple syrup, 3 tablespoons of milk, and vanilla. Gently fold in 2 tablespoons of miniature chocolate chips.
  3. Shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Press the remaining miniature chocolate chips into the tops. (No need to separate the scones!) Bake at 425°F for 19-24 minutes, or until the tops are deep golden and the center feels firm to the touch. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes: For the homemade chai spice, use as follows: 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cardamom, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves. (Yes, I know that’s a long list of spices, but I promise it’s worth using all of them! They create such a rich flavor that pairs so well with the chocolate. You can use them in these recipes of mine too!)

For the gluten-free flour, I recommend the following: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if they’re measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

Remember to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much will dry out your scones and make the dough crumbly.

It’s very important that your butter is cold, straight from the fridge. (Freezing it isn’t necessary for this recipe!) With very cold butter, it won’t heat up until you put the scones in the extremely hot oven, and it will create little air pockets and a very tender crumb when it melts.

Honey or agave may be substituted for the maple syrup.

As written, these scones aren’t overly sweet. If you prefer sweeter scones, substitute an additional 1-2 tablespoons of pure maple syrup for an equal amount of milk.

Any milk may be substituted for the nonfat milk.

In a pinch, coconut oil may be substituted for the butter, but the texture of the scones will be affected. Very cold butter is required to achieve their tender texture, and since coconut oil melts at a much lower temperature, the results will not be the same. Instead, I recommend the vegan version below. (See my blog post above for more information!)

Vegan + Dairy-Free Version: I recommend Earth Balance sticks in place of the butter, your preferred non-dairy yogurt in place of the Greek yogurt, non-dairy milk in place of the nonfat milk, and these vegan miniature chocolate chips.

{gluten-free, clean eating, low fat, vegan option}
Recipe by Amy's Healthy Baking at