Gluten-Free Chocolate Chip Scones
My oldest son is a really good big brother! I mean really good. He offered to help my 4 year old put together his train set. If you have a young boy, you know that one ill-fitting piece can lead to a catastrophic meltdown of epic proportions. The mothers of daughter probably think I am exaggerating, the moms of boys know that I am understating the situation. So I felt the need to reward my oldest son for volunteering to help out. Scones come together very quickly and both of my boys enjoyed my Vanilla Scones, so I decided to make Chocolate Chip Scones.
I don’t know if I should confess this, but I don’t care for chocolate chips that much. Don’t misunderstand, I love chocolate; I just don’t like it in the form of chips. For this recipe, I chopped the chocolate chips up. The smaller pieces are more evenly distributed, allowing me to use less chocolate and achieve the same results.
After I chop the chips, I use a fork to put the larger pieces in a measuring cup. I save the “chocolate dust” for sprinkling on other desserts.
That is only 1/4 cup of chocolate pieces, but it looks like a lot more once it is stirred into the dough.
| Gluten-Free Chocolate Chip Scones |
- 1/2 cup rice flour, plus extra for rolling dough out
- 1/2 cup tapioca flour
- 1/2 teaspoon xathan gum
- 1/4 cup sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons butter or df margarine, cut up
- 1 egg
- 2 tablespoons milk (I used vanilla almond milk)
- 1 teaspoon gf vanilla
- 1/4 cup roughly chopped semi-sweet chocolate
- Topping
- 1 tablespoon milk (I used vanilla almond milk)
- 2 teaspoons sugar
- Preheat the oven to 425 degrees.
- Combine the dry ingredients in a large bowl.
- Cut in butter with a pastry blender or 2 cross cutting forks.
- In a small bowl, blend the egg, milk, and vanilla together with a whisk.
- Add the liquid to the dry mixture and stir until the liquids are completely incorporated. Stir the chocolat pieces until they are just incorporated
- Form a 1/2″ thick circle on ungreased baking sheet. The dough is very sticky, so you will want to use some rice flour as you roll it out. Then use a pizza cutter to cut the circle into 8 wedges, but do not separate the dough.
- Use a basting brush to brush the top with milk and then sprinkle with sugar.
- Bake for 15 – 20 minutes or until the scones begin to brown. Cool on a wire rack.
Related Posts:
Chai Spiced French Toast
Gluten-Free Cookies and Cream Doughnuts
Gluten-Free Caramel Apple Snack Cake
This post is linked to Slightly Indulgent Tuesday, Gluten-Free Wednesday, and Allergy Free Wednesday hosted by Tessa the Domestic Diva, Gluten Free Pantry, Real Food Allergy Free, The Tasty Alternative, and The Willing Cook.
These look so good. I’m going to pin them to try later. And it looks like I can make them for a friend who has newly discovered extensive food allergies. I’d love for you to share this recipe tomorrow at Allergy-Free Wednesdays, blog hop hosted by 5 bloggers. You can find it at willingcook.com. Thanks!
Yummy! I LOVE scones, you have inspired me to make some this week.
Thank you so much for sharing this recipe at allergy-free wednesdays! I’d love a scone or two with my coffee. I also want to thank you for linking up to all five of us.
This looks great! I would love it if you linked up this recipe to my blog hop for a chance to win a cookbook prize package: http://bit.ly/wJSl1h