We went crazy on scones this month. Cold weather always reminds me of tea and scones. Being Scottish helps. My grandfather ran a diner and we always got to help. Fall was a time of spice in that diner. You could smell it before you hit the back steps to walk in. I make Gluten Free Chocolate Chips Scones in honor of that curmudgeon who taught me so much about what a good talk was.
When the diner was empty, which did not happen often, he would put me on a stool, pour us a beverage (often a diet Dr Pepper). My Scottish Grandfather was a man of few words, and he enjoyed a talk where there was very little said. He clearly felt I was perfect for that. It was amazing just being next to him and I asked nothing of him. I think considering how often we did this, that he loved it too. I was lucky.
Scones have been something I have loved for as long as I can remember. Can you believe I was allowed free reign to bake and saturdays and sundays were perfect times for me to bake something special. I loved making scones. It carried over into my adulthood where I shared my love of scones with my daughters.
The year we got diagnosed with Celiac’s we had five scones mixes on our shelves. They got donated to a food drive and we hope they went to someone who loves scones. We, however, were left to mourn the loss of our sunday morning breakfast. Warm scones, butter and jam. Worth getting up early to make.
So it is no surprise that we went with scones this month. First we tried orange cranberry, then we tried lemon and lastly we went more loco and made chocolate chip scones. We feel we are getting a little better at scones right now. Hope you enjoy them too.
Gluten Free Chocolate Chip Scones Recipe
Gluten Free Chocolate Chip Scones Recipe
Prep Time
15Â mins
Cook Time
14Â mins
Total Time
29Â mins
There is nothing like a scone. Perfect on a cold day with a dollop of creme fraiche and a little jam. Put a cup of tea next to it, and I am a happy girl. We put mini chips in this recipe for the chocolate lovers out there who just need a little chocolate with their scone.
Servings:Â 12Â slices
Author:Â Divinely Gluten Free
Ingredients
- 2Â cupsDivinely Gluten Free Gluten Free Flour Blend
- 1/4Â cupdemerara sugar or white sugar
- 1tbsp baking powder
- 1/2tsp salt
- 8tbsp Butter Cold
- 1large egg
- 1/2Â cupheavy cream
- 1tsp vanilla
- 1/2cup chocolate chips Mini is preferred
Instructions
- Preheat oven to 425 degrees. Line a cookie sheet with parchment paper or aluminum foil
- In a large bowl, mix flour, sugar, salt and baking soda together. Cut in cold butter with a fork, a pastry cutter, two knives or in a stand mixer. Work together until it looks like small beads or breadcrumbs. On a frustrated day, I have resorted to gloved hands to get the texture you want.
- In a large mug (we use our cappucino mugs) combine the egg, vanilla, and cream. Whisk together with a fork until the liquids are well combined.
- Add to the dry mix and work together. The mix should be dry but not crumbly. (I have never needed it, but if necessary, add little more cream).
- Add the choclate chips and mix until well distributed (less is more when blending this).
- Use a round 9″cake pan and line it with cling wrap. Pour mixture into the pan and press into the bottom. This will create a perfect circle for you. When done, simply lift out of the pan.
- Cut into 12 even pieces, place on the lined cookie sheet and bake for 13-15 minutes. The bottom should turn golden brown.
- Move to a cooling rack.
- Can be made a day or two ahead of time. If they last that long.
Resources:
How to Eat A Scone Properly
Divinely Gluten Free – Gluten Free Flour Blend
History of Scones