Feel free to make these whatever size you like - I used the only biscuit cutter I could find at the time. These were pretty large, but so delicious, no one seemed to mind. You can freeze leftovers and reheat for breakfasts or snacks. Yum! Enjoy!
Preheat oven to 425 F. Line a cookie sheet with parchment paper.
In a large bowl, mix together:
2 cups Kristin's Gluten-Free Flour Mix *see below for measurements just for this recipe*
1/4 cup white sugar
2 tsp baking powder
1 tsp salt
Chop in with a pastry cutter:
1/2 cup butter, chilled
Whisk together in a small cup or bowl:
1/2 cup heavy cream/whipping cream
2 eggs
Stir JUST enough cream/eggs into the flour/butter mixture with a fork until the dough forms. You should have extra of the cream/egg mixture to brush on the tops of the scones, but if not, then it's easy to mix together an extra egg and some cream to brush the tops of the scones before baking.
Add:
1 cup high-quality dark chocolate chips (These really make the flavor, so use ones you love!)
Knead just a few times with your hands to mix in chocolate help it all hold together. Working quickly, press into a 1/2" - 3/4" thick slab on a piece of parchment paper. You can cut it into circles with whatever size biscuit cutter you have on hand, but all I had was a 3" cutter, which does make fairly large scones, but no one complained. :)
Place your cut scones onto baking tray lined with parchment paper.
Bake scones at 425 F for 17-20 minutes, until nicely browned. Cool on a wire rack. Enjoy!!!
*Kristin's Gluten-Free Flour Mix for this recipe - makes 2 cups flour mix*
3/4 cup brown rice flour
1/2 cup sorghum flour
1/4 cup arrowroot starch
1/4 cup potato starch
1/4 cup tapioca starch
3/4 tsp xanthan gum
Homemade Gluten-Free Dark Chocolate Chip Scones
Chocolate Chip Scones
Makes ~14 3" sconesPreheat oven to 425 F. Line a cookie sheet with parchment paper.
In a large bowl, mix together:
2 cups Kristin's Gluten-Free Flour Mix *see below for measurements just for this recipe*
1/4 cup white sugar
2 tsp baking powder
1 tsp salt
Chop in with a pastry cutter:
1/2 cup butter, chilled
Whisk together in a small cup or bowl:
1/2 cup heavy cream/whipping cream
2 eggs
Stir JUST enough cream/eggs into the flour/butter mixture with a fork until the dough forms. You should have extra of the cream/egg mixture to brush on the tops of the scones, but if not, then it's easy to mix together an extra egg and some cream to brush the tops of the scones before baking.
Add:
1 cup high-quality dark chocolate chips (These really make the flavor, so use ones you love!)
Knead just a few times with your hands to mix in chocolate help it all hold together. Working quickly, press into a 1/2" - 3/4" thick slab on a piece of parchment paper. You can cut it into circles with whatever size biscuit cutter you have on hand, but all I had was a 3" cutter, which does make fairly large scones, but no one complained. :)
Place your cut scones onto baking tray lined with parchment paper.
Freshly cut out circles, ready to be brushed before baking.
Brush the tops of the scones with the heavy cream/egg mixture. Sprinkle with coarse white sparkling sugar.
Scones brushed with cream/egg mixture and topped with coarse white sparkling sugar before baking.
Bake scones at 425 F for 17-20 minutes, until nicely browned. Cool on a wire rack. Enjoy!!!
Yum! A flaky, warm scone!
*Kristin's Gluten-Free Flour Mix for this recipe - makes 2 cups flour mix*
3/4 cup brown rice flour
1/2 cup sorghum flour
1/4 cup arrowroot starch
1/4 cup potato starch
1/4 cup tapioca starch
3/4 tsp xanthan gum
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