I really like making scones for my family, because they love them, and I love the fact that they use less sugar than many other baked goods. I feel good about serving them to my kids for breakfast, or putting them in their lunch box. I’m eating a lot less gluten than I used to. On the other hand, my kids still eat a ton of wheat bread. It’s nice, that when I make a gluten free baked treat, they almost never detect the difference, and enjoy the foods just as much as when I made them with wheat flour. These scones are so simple to make. There is one tool that makes the job of preparing this a little easier, and that is a pastry cutter. If you don’t have one, a large fork would probably do the job just fine. Check out some images of the prep, below. Scroll down for recipe.↓ If you’re looking to make a large batch of all purpose gluten free flour mix, click here.
Blend flours, baking powder, xanthan gum, sugar and salt, and cut in butter with a pastry cutter. Blend until you achieve pea sized lumps of butter.↓
Chocolate Chip Scones
- 2 cups *all purpose gluten free flour or wheat flour
- 1 Tbsp. baking powder
- 1 tsp. xanthan gum if using gluten free flour
- 1/4 cup sugar
- 1/8 tsp. salt
- 5 Tbsp. butter cold
- 3/4 cup chocolate chips
- 1/2 cup milk
- 1/3 cup plain yogurt or sour cream
- 1 egg
- 1 tsp. vanilla
Optional Ingredients for Glaze
- 1 cup powdered sugar
- 2 Tbsp. milk
- 1/2 tsp. vanilla
- combine all ingredients and stir until smooth
- Preheat oven to 400° F
- In a large bowl, mix flours, baking powder, xanthan gum, sugar and salt. Cut cold butter into a few small squares and add to the flour mixture. Using a pastry cutter, blend until you achieve a coarse meal with pea sized bits of butter. Add chocolate chips and stir to mix.
- In a mediumbowl combine milk, yogurt (or sour cream), egg, and vanilla. Stir well to mix.
- Add wet mixture to flour/chocolate chip mixture, stir until just blended (do not overwork).
- Pour dough out onto a floured working surface. With floured hands, work the dough just until a ball is formed (do not overwork).
- Pat dough into a circle about 7-8 inches in diameter.
- Cut dough circle into 8 equal triangles, and place them on a lined or greased baking sheet. Bake at 400° F for about 10-15 minutes, or until they begin to lightly brown.
- Allow scones to cool a little before topping each with a spreading of glaze (if desired).
1/3 cup tapioca starch
1/3 cup corn FLOUR
1/3 cup brown rice flour
1/4 cup + 1 Tbsp. potato STARCH
1/4 cup + 1 Tbsp. white rice flour
3 Tbsp. corn STARCH
2 Tbsp. coconut flour
You can make large batches of this, store in a large container and use, cup for cup, in any recipe that calls for regular flour.