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.
- 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
- 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 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.
Sarah says
Hi there, I was wondering if you knew of any way to make gluten-free baked goods taste like normal baked goods? By that I mean tasting the batter and not tasting the unfriendly flavor of g-f flour. I added some choco chips to this g-f chocolate chip scone recipe for sweetness and more flavor, but they still flattened out and had the strong taste of flour. Is thre any ingredient I could add to take away from the g-f flour taste and add to the overall flavor of the scones?
Alea Milham says
You can increase the tapioca flour and decrease the rice flour. Usually the “gluten-free taste” comes from rice flour. You can add more vanilla to mask the flavor of the rice flour.
To create a thicker scone, you car roll it out thicker. To create a fluffier scone you can add more baking powder.
It is easier to mask the gluten-free flavor when baking with stronger flavors like chocolate, apple, or pumpkin. Until you get used to the taste of rice flour, you might enjoy desserts like myCola Cake.