Gluten Free Scones With Chocolate Chips by bocca

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Gluten Free Scones With Chocolate Chips
Submitted by bocca on May 13, 2010 at 12:39 am

DESCRIPTION
Gluten free Scones with chocolate chips

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INGREDIENTS
3 1/2 cups Gluten Free Flour Mix
2 tsp xanthan gum
2 Tbsp baking powder
1/4 cup sugar
3/4 cup (1 1/2 sticks) cold salted butter
1 cup heavy cream
1 egg
1 tsp vanilla
1/2 cup mini chocolate chips

INSTRUCTIONS
From the book Artisanal Gluten-Free Cooking by Kelli Bronski and Peter Bronski.

(I've not made this recipe)

Preheat oven to 350°
Mix the flour, xanthan gum, baking powder and sugar in a large bowl.
Cut the butter into the flour mixture until the mixture resembles pea-sized crumbs.
Mix together the cream, egg and vanilla in a separate bowl. Add to the flour mixture and work together until a dough forms.
Gently knead in the chocolate chips.
Form the dough in to a flat rectangle about 15"long by 2 1/2 wide and 3/4 thick. Cut the dough into triangles to form 12 scones.
Start by cutting the dough crosswise in half, then divide each half into three 2 1/2 in squares. Then cut each square diagonally to form triangles.
Place the scones on an ungreased cookie sheet 1 inch apart.
Bake for 20 min or until lightly golden brown.
Allow to cool on the cookie sheet.

Vanilla-Raisin: sub raisins for the choc chips

Cherry-Almond: sub almond extract for the vanilla and dried cherries for the choc chips

Pecan-Bourbon: sub 1 Tbsp bourbon for the vanilla and chopped pecans for the choc chips

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