Description
A straightforward recipe for making moist and tender chocolate chip scones using a gluten-free flour blend.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1 cup semi-sweet chocolate chips
- 1 large egg
- 1/2 cup cold buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon coarse sugar, for topping (optional)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, and salt.
- Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in the chocolate chips.
- In a separate small bowl, whisk together the egg, cold buttermilk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will be slightly sticky.
- Turn the dough out onto a lightly floured surface (use gluten-free flour). Gently pat the dough into a circle about 3/4 inch thick.
- Cut the circle into 8 wedges, like a pizza. Place the wedges onto the prepared baking sheet, spacing them slightly apart.
- Brush the tops lightly with a little extra buttermilk, if desired, and sprinkle with coarse sugar.
- Bake for 15 to 18 minutes, or until the tops are lightly golden brown.
- Let the scones cool on the baking sheet for 5 minutes before moving them to a wire rack to cool further.
Notes
- If your gluten-free flour blend does not contain xanthan gum, add 1 teaspoon of xanthan gum to the dry ingredients.
- Keep all wet ingredients very cold for the best scone texture.
- For a different flavor, substitute half the chocolate chips with chopped pecans or walnuts.
- Store cooled scones in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 12
- Sodium: 250
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 5
- Cholesterol: 55