The other morning, I drove halfway across town to pick up some gluten-free scones from a bakery my friends raved about. Morning traffic, crying baby, no worries. I was on a mission. Until I got there and there were no more gluten-free scones. Sigh.
Since I had my heart set on scones, I turned around and headed home with a plan to make my own.
The sad, tired baby fell asleep in the car on the way home – I figured this was kind of a sign. I was meant to be baking while he took a morning snooze.
Making your own gluten-free chocolate chip scones – or any type of scones, really – is pretty simple. The dough is going to be crumbly whether or not you are using gluten-free flour or regular flour so you’ve just got to work with it.
Scones only contain a few ingredients and the process is definitely sped up if you have a food processor. I made this dough in 5 minutes, chilled it for five minutes, and then had it in the oven within 15 minutes of me racing through the front door.
If you’ve got flour, sugar, butter, cream cheese, and cream in the house, you, too, can have delicious scones in less than 30 minutes. I promise. Your friends will rave about them. You will never drive halfway across town to track down elusive baked goods again. This video is only 57 seconds. It might take you a little bit longer than 57 seconds to make these chocolate chips scones – but not much. It’s really easy.
For my most recent batches of gluten-free scones, I have been holding steady with chocolate chips. You really can’t go wrong with chocolate chips in baked goods. However, play around with this recipe and make your own favorites! I might try some savory scones soon… I will keep you posted.
Gluten-Free Chocolate Chip Scones
Gluten-free Chocolate Chip Scones
- 2 c gf flour
- 1/3 c sugar
- 1 t baking powder
- 1/2 t salt
- 1/2 c butter , slightly frozen
- 2 T cream cheese , chilled
- 3/4 c to 1 c cream
- 1/2 c chopped chocolate chunks
Combine flour, sugar, baking powder, and salt in food processor. Add butter and cream cheese. Pulse.
Put in bowl. Add cream.
Stir until combined. Add chocolate chunks.
Put in freezer to chill for 5 minutes.
Form dough into a disk on parchment paper on cookie sheet.
Using Sharp knife, divide into 8 sections. Separate sections a little bit.
Brush triangles with extra cream.
Cook at 450 for 13-15 minutes.