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Tender Gluten-Free Chocolate Chip Scones

A close-up, appetizing shot of a freshly baked Gluten-Free Chocolate Chip Scones slice on a marble surface.
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A straightforward recipe for making soft, flaky chocolate chip scones using a gluten-free flour blend. This recipe focuses on achieving the right texture without grittiness.

Ingredients

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  • 2 cups gluten-free all-purpose flour blend (must contain xanthan gum)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3/4 cup semi-sweet chocolate chips
  • 1 large egg
  • 1/4 cup heavy cream, plus more for brushing
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, and salt.
  3. Add the cold butter cubes to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  4. Stir in the chocolate chips.
  5. In a separate small bowl, whisk together the egg, heavy cream, and vanilla extract.
  6. Pour the wet mixture into the dry ingredients. Use a fork to mix until just combined. Do not overmix; the dough will be slightly sticky.
  7. Turn the dough out onto a lightly floured surface (use extra GF flour). Gently pat the dough into a 3/4-inch thick circle or square.
  8. Cut the dough into 8 wedges or use a round cutter. Place the scones on the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops lightly with extra heavy cream.
  10. Bake for 15 to 18 minutes, or until the tops are lightly golden brown.
  11. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use a high-quality gluten-free flour blend that already includes xanthan gum for the best texture results.
  • Keep all wet and dry ingredients cold before mixing to promote flakiness.
  • If your dough seems too wet to handle, chill it for 10 minutes before cutting. Gluten-free dough handles better when cold.
  • For a dairy-free option, substitute the butter with a cold, firm dairy-free butter alternative and use a dairy-free milk substitute for the cream wash.

Nutrition

Find it online: https://whiskdaily.com/gluten-free-chocolate-chip-scones/