Wednesday, November 3, 2010

Gluten-Free Chocolate Chip Scones

I am in the mood for some Scones. So I went searching. I adapted this recipe from SeaSaltWithFood.... another food blogger. But I made mine Gluten-Free. Hers were titled: Cream Scones With Chocolate Chips/Chunks. I made some changes to suit my lifestyle. I hope you enjoy them as much as I did.


2 Cups Gluten-FreeAll-Purpose Flour blend
1/2 tsp xanthan gum
¼ Cup Sugar
2 ½ tsp Baking Powder
½ tsp Sea Salt
4 oz  Semisweet Chocolate Chips
1 ¼ Cups Heavy or Whipping Cream

Dip
Raw Sugar

With the rack in the middle position, preheat the oven to 425˚F. Line a cookie sheet with parchment paper.


In a large bowl, combine the flour, sugar, baking powder, and sea salt. Mix the dry ingredients well with a whisk. Stir in the chocolate and make a well in the center and pour in the cream into it.

I used a kitchen aid mixer with the padle attachment. Mixing just until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy. Gather the dough into a lump and knead it gently against the sides of the bowl five or more times, pressing in the loose pieces, until the dough just holds together (it should not be smooth) and the sides of the bowl are fairly clean.

On a lightly floured surface, flatten the dough with your hands or roll out to about 3/4 inch thick. I cut mine into traditional triangle scones.
 Arrange the triangles on the baking sheet, leaving space between each one.
Sprinkle the tops with raw sugar and bake until golden brown, 12 to 15 minutes.
Let cool on a rack, and serve warm or at room temperature. I topped mine with my homemade whipped cream.

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