Description
Make tender, flaky scones that taste like chocolate chip cookies using a gluten-free flour blend.
Ingredients
Scale
- 2 1/4 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream, plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour blend, granulated sugar, brown sugar, baking powder, and salt.
- Add the cold butter cubes to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Stir in the chocolate chips.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet mixture into the dry ingredients. Use a fork to gently mix until just combined. Do not overmix; the dough will be slightly sticky.
- Turn the dough out onto a lightly floured surface (use extra gluten-free flour). Gently pat the dough into a 3/4-inch thick circle or rectangle.
- Cut the dough into 8 equal wedges or use a round cutter for individual scones. Place the scones onto the prepared baking sheet, leaving about 1 inch between them.
- Brush the tops of the scones lightly with extra heavy cream.
- Bake for 15 to 18 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean.
- Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool slightly.
Notes
- Use a high-quality gluten-free flour blend that already contains xanthan gum for the best texture.
- Keep the butter very cold; this helps create flaky layers in gluten-free pastry.
- If you want a richer flavor, substitute half of the heavy cream with full-fat sour cream.
- For a crispier exterior, sprinkle a little coarse sugar on top before baking.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 350
- Sugar: 18
- Sodium: 220
- Fat: 21
- Saturated Fat: 13
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 5
- Cholesterol: 75