Photo: Oxmoor House
Hands-on Time
13 Mins
Total Time
31 Mins
Yield
Serves 10 (serving size: 1 scone)

Bittersweet chocolate is the kicker in these tempting gluten-free scones. Dunk them in mugs of steaming coffee and prepare to be wowed.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1/2 cup sugar, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in chocolate.

Step 3

Combine 1/2 cup buttermilk and egg in a small bowl; stir with a whisk. Add to flour mixture; stir just until moist.

Step 4

Turn dough out onto a surface lightly dusted with white rice flour. Pat dough into an 8-inch circle; cut into 10 wedges. Place wedges on a baking sheet lined with parchment paper. Brush 1 tablespoon buttermilk over surface of dough; sprinkle with 1 teaspoon sugar.

Step 5

Bake at 400° for 18 minutes or until golden brown. Remove scones from baking sheet to a wire rack. Serve warm.

Gluten-Free Baking

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