Gluten free scones and chocolate – could there be a better combination? I’m not convinced there is. These buttery gluten free scones with chocolate chunks are the perfect treat to wake up to as we transition into fall. Just make sure to pair these scones with a good source of protein to help stabilize your blood sugar and leave you ready to take on the day!
- 3/4 cup sweet rice flour (like this, do not substitute regular rice flour, sweet rice flour has a starchier consistency)
- 3/4 cup Pam's Baking Mix (like this, do not use another baking mix as it may not work)
- 1 3/4 teaspoons baking powder
- pinch of salt (use 1/8 teaspoon if you use unsalted butter)
- 5 tablespoons cold salted butter
- 2 tablespoons sugar, more for dusting
- 2 tablespoons maple syrup
- 1 organic egg
- generous 1/2 cup chocolate chunks (like this - my favorite soy, nut, and dairy free brand)
- Combine rice flour, baking mix, baking powder, salt, and sugar in a bowl. Stir to combine.
- Add the butter and it break down using your hands until the butter until it is incorporated fully into the flour leaving a crumbly texture.
- Add the maple syrup and egg. Mix to combine.
- Add in the chocolate chunks and form a cohesive ball of dough.
- On a sheet of parchment paper, press the ball into a large round disk, about 6-7 inches in diameter.
- Using a knife, cut the disk into 8 even pieces.
- Sprinkle the top surface of the dough with 2-3 teaspoons of sugar.
- Bake at 375 degrees for 20-23 minutes or until a very light golden brown all over. If you take them out too early, the center of the scones may be doughy.
- Let cool for approximately 10-15 minutes prior to serving.
The texture of these scones seems to soften as time goes on, so I recommend reheating at 350 degrees for 6-8 minutes if you wish to enjoy them throughout your week.
What’s your favorite way to enjoy fresh gluten free scones? Please share in the comments!