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

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary test

hands-on:
13 mins
total:
31 mins
Yield:
Serves 10 (serving size: 1 scone)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

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

  • 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.

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

Source

Gluten-Free Baking

Nutrition Facts

184 calories; fat 6.8g; saturated fat 3.6g; mono fat 1.9g; poly fat 0.4g; protein 3.2g; carbohydrates 30g; fiber 1.7g; cholesterol 28mg; iron 0.7mg; sodium 249mg; calcium 63mg.
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