Indulge in the delectable delight of Gluten-Free Chocolate Chip Scones, a perfect treat for those with gluten sensitivities or anyone looking for a delicious twist on the classic scone. These scones boast a tender, crumbly texture and the irresistible combination of rich chocolate chips. Follow this easy 5-step recipe for a delightful baking experience.
– 2 cups gluten-free all-purpose flour– 1/4 cup granulated sugar– 1 tablespoon baking powder– 1/2 teaspoon salt– 1/2 cup cold unsalted butter, cubed– 2/3 cup milk (dairy or non-dairy alternative)– 1 teaspoon vanilla extract– 1 cup gluten-free chocolate chip
In a large mixing bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, and salt. Ensure that the ingredients are well combined, creating a uniform mixture.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs. This step ensures the scones have a tender and flaky texture.
Pour in the milk and vanilla extract. Stir the mixture until the wet and dry ingredients come together to form a soft dough. Be careful not to overmix, as this can result in tough scones.
Gently fold in the gluten-free chocolate chips into the dough, evenly distributing them for a delightful chocolatey bite in every scone.
Turn the dough onto a lightly floured surface and shape it into a circle, about 1 inch thick. Cut the circle into 8 wedges. Place the wedges on a parchment-lined baking sheet, leaving space between each scone. Bake in a preheated oven at 400°F (200°C) for 15-18 minutes or until the edges are golden brown.