Chocolate Chip Scones {Gluten-free}

This recipe for gluten-free Chocolate Chip Scones is one of our go-to recipes for breakfast. When I say go-to, I mean that we probably make this three times a month and eat it within hours each time. It’s best eaten warm off the stove with a steaming cup of hot coffee on Christmas morning. And, then, perhaps on New Year’s Day. And, maybe on January 5^th too for no apparent reason other than it’s just that good.

This recipe is quick to mix up, tastes delicious and always works perfectly. If you’re familiar with gluten-free products you’ll understand what I mean. Not all recipes work the same with the different flours that you may have on hand. This one is very forgiving and although the texture and flavor may change a bit from mix to mix, you’ll never be disappointed.

It’s easiest to do this one in a food processor because you’re going to incorporate a stick of cold butter into the dry mix before adding the wet ingredients. While it can be done with a pastry blender, it’s not the most efficient option. If you don’t have a food processor, it will take a little bit of elbow grease to get the butter incorporated into the dry mix and you want to work quickly so the butter doesn’t get soft and warm. A quick option is to grate the butter if it’s frozen. This will allow you to work smaller pieces into the flour mix more quickly. If it’s just refrigerator cold then you will want to cut it into small pieces first, add it to the flour mix and blend well with a hand pastry blender.

I can’t stress enough the importance of mise en place. If you don’t know what this is, it means getting all your ingredients ready, measured out and in order, before assembling the recipe. Doing so makes the recipe come together even faster and ensures that no ingredient is ever forgotten. Not that I’ve ever done that or anything.

*P.S. If you’d like to make this with wheat flour, feel free to replace the gluten-free flour with all purpose flour and forego the xanthan gum. It will be just as delicious!

4.0 from 1 reviews

Chocolate Chip Scones {Gluten-free}

 

Author:

www.mrfarmersdaughter.com

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Ingredients

• 2 cups GF flour mix
• ⅓ cup cane sugar
• 1 tsp. baking powder
• ¼ tsp. baking soda
• ½ tsp. salt
• ¼ tsp. xanthan gum, optional
• 1 stick (8 Tbls.) butter, cold or frozen, cut into cubes
• ½ cup thick yogurt such as Greek or drained farm yogurt
• 1 large egg
• ½ cup mini chocolate chips (I use these.)
• Extra GF flour for shaping dough
• Coarse sugar to decorate

Instructions

1. Preheat oven to 400˚.
2. In the bowl of the food processor add flour, sugar, baking powder, baking soda and salt.
3. Pulse a few times to mix.
4. With the food processor running, drop in pieces of butter, one at a time. Mix until it resembles coarse meal.
5. Combine yogurt and egg in a separate bowl, mixing slightly
6. Pour into processor and pulse to combine.
7. Continue pulsing until the mixture comes together.
8. Pour out onto counter covered lightly with GF flour.
9. Knead until no flour is evident and dough is smooth.
10. Slowly work in the chocolate chips to the dough.
11. Place the dough ball on a parchment covered cookie sheet.
12. Shape into 8” circle and pat to an even thickness.
13. Cut dough into 8 wedges and sprinkle with coarse sugar.
14. Bake for about 15 minutes or until top is dry and very lightly browned.

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