Thursday, December 29, 2011

Gluten-Free Chocolate Chip Scones

Yields 10 decent-sized scones.

I am a cheater. I use a mix... Pamela's Products Baking and Pancake Mix (see Products and Shopping page). Think: Bisquick, only gluten-free and without the partially hydrogenated oils. This recipe is on the back of the bag, but you could sub in an equal amount of flours, a tsp baking soda and another tsp baking powder to make it work without the mix :)


2-1/4 c. Pamela's Mix
1 tsp baking powder
4 tbsp cold butter, cut into small pieces
2/3 c. milk
1/3 c. granulated sugar
1 egg, beaten
~1/2 c. chocolate chips (or you can use currants, frozen blueberries, dried apricots, etc. something hard because the dough is stiff and a soft addition will get smushed)

Preheat oven to 375ºF.

Mix together the dry ingredients.

Cut in the butter. I have found the easiest way to get this accomplished is by pinching the small pieces of flour into the dry mixture. The objective is to get all the butter squished and coated by the dry stuff...when it's done getting 'cut in', the blend will be sort of loosely crumbly-looking.

Add the milk and egg, combining it all together with a fork. This keeps it 'fluffy' and prevents the scones from becoming like little lead wads when done.

Loosely mix in the chocolate chips (or fruit), also with the fork.

Dough will be thick and sticky.

Drop large, tall blobs of dough onto an ungreased baking sheet.

Bake for 15-17 minutes.

Allow to cool for a few minutes, then eat!

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