½ cup rice flour, plus extra for rolling dough out
½ cup tapioca flour
½ teaspoon xathan gum
¼ cup sugar
1¼ teaspoons baking powder
½ teaspoon salt
3 tablespoons butter or df margarine, cut up
1 egg
2 tablespoons milk (I used vanilla almond milk)
1 teaspoon gf vanilla
¼ cup roughly chopped semi-sweet chocolate
Topping
1 tablespoon milk (I used vanilla almond milk)
2 teaspoons sugar
Directions
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 ½″ 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.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=15422