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You are here: Home / Gluten-Free Flavor-Full / Gluten-Free Chocolate Chip Scones

Gluten-Free Chocolate Chip Scones

August 3, 2012 by Alea Milham 2 Comments

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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
 
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Prep time
5 mins
Cook time
20 mins
Total time
25 mins
 
Author: Alea
Recipe type: Dessert
Serves: 8
Ingredients
  • 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
  1. Preheat the oven to 425 degrees.
  2. Combine the dry ingredients in a large bowl.
  3. Cut in butter with a pastry blender or 2 cross cutting forks.
  4. In a small bowl, blend the egg, milk, and vanilla together with a whisk.
  5. Add the liquid to the dry mixture and stir until the liquids are completely incorporated. Stir the chocolat pieces until they are just incorporated
  6. 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.
  7. Use a basting brush to brush the top with milk and then sprinkle with sugar.
  8. Bake for 15 – 20 minutes or until the scones begin to brown. Cool on a wire rack.
2.2.1

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Sarah says

    August 14, 2012 at 10:17 am

    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?

    Reply
    • Alea Milham says

      August 16, 2012 at 2:40 pm

      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.

      Reply

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Prep-Ahead Breakfasts and Lunches by Alea Milham

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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