2010-03-13

Gluten-Free Chocolate Chip Scones

Gluten free chocolate chip scone for tea time
Gluten-free scones for tea time, brunch or breakfast.


A story to eat scones by. A scone worthy story, in other words. One more glimpse into life on the side with our unreliable narrator.

Chapter 2.

It was ridiculous how nervous she was.  It was only a class. A painting workshop. It wasn't as if she was entering a world unknown. She knew this world.  Art school was only, what, fifteen years ago? Wrong tactic. Fifteen years is a lifetime ago. She shook it off, pushed the door open with her left hip and met the familiar aromatics of turpentine and linseed oil, the clatter of wooden easels and scrape of chipped metal stools as painters staked out their territory.

A gaggle of older women who obviously knew one another nattered about flea markets and ringed the front of the classroom where a beat up French easel sat unopened on the floor next to a brown paper grocery bag stuffed with ragged brushes and a dented roll of green spattered paper towels.

She angled toward the unoccupied far corner near the window, hoping for a wedge of natural light and some semblance of anonymity and breathing room. Painting among people was an unnatural state. To take such a solitary, contemplative practice and share it with strangers in a public space was difficult. If not impossible. In order to paint well one had to lose oneself- forget the world, shed all self-consciousness, surrender to some mysterious, invisible process. Unlikely in a group chattering about Dancing with the Stars. She tugged the brim of her baseball cap down over her eyes, tuned out the chit chat, and set up her canvas.

This is a mistake, she thought. I shouldn't have come here. I can't do this. She squatted next to her canvas bag, pulled out tubes of titanium white, cobalt blue, cadmium yellow and red. She thought about art school and how it had been the same. The easy camaraderie of everyone else. Her awkward isolation. Her big dumb need not to be noticed. Her craving to be unobservable.

Then she heard his voice. 

She straightened up and turned toward the flutter of greetings and palpable affability emanating from the front of the class room. She caught only a glimpse of his plaid flannel shirt and the flash of a large Dunkin' Donuts coffee he placed on a nearby stool before he knelt to unpack his easel. She thought she heard him say something about The Fisher King.

What a weird movie, one of the women sniffed, you liked it? I didn't get it. And I usually like that Jeff Bridges.

I thought I'd start with a demo today, he said, standing up and turning toward the class. Sound good? 

His keen blue eyes scanned the crowded room. She tried not to meet his glance. She didn't expect him to be so... So, what? Interesting? She crossed her arms and inched forward with the others to get a better view. He was washing his canvas with a swath of warm ocher and talking about values and laying in dark shapes. He joked with a mustached man who asked him the same question twice, then paused to sip coffee and wipe his brush. His back was toward her. She tried not to notice the way his shoulders fit into his shirt.

And that's when she knew.




Gluten free chocolate chip scone recipe
These gluten-free chocolate chip scones are also vegan.

Gluten-Free Chocolate Chip Scones Recipe


These scones are a tad cakier than your average g-free vegan scone- which is often crumbly without the benefit of eggs for binding. A bit more brown sugar and some vanilla rice milk help the crumble factor in these tasty little numbers. But if you can use eggs, use two free-range organic eggs instead of the replacer, and gauge the liquid to dry ratio. You may need less rice milk, so add it slowly; mix until you get a smooth dough.

Preheat the oven to 375ºF. Lightly grease a 9-inch cake pan with vegan shortening.

Ingredients:

1 cup sorghum flour
1/2 cup gluten-free millet flour or rice flour
1/2 cup tapioca starch or potato starch (not potato flour!)
1 tablespoon arrowroot starch
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1/2 cup organic golden brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
6 tablespoons Spectrum Naturals Organic Shortening
2 large free-range organic eggs or Ener-G Egg Replacer
1/3 cup vanilla rice milk
2 teaspoons bourbon vanilla extract
1/2 heaping cup of vegan gluten-free chocolate chips

Instructions:

In a large mixing bowl, whisk together the flours and dry ingredients. Cut in the shortening until the mixture is sandy in texture.

Add in the eggs or egg replacer, milk and vanilla extract and stir until a smooth sticky dough forms.

Sprinkle in the chocolate chips.

Mix the dough to distribute the chocolate chips- and don't beat it to death. Plop the dough into the prepared cake pan and press it with moist hands to form a slightly rounded circle.

Using a very sharp knife, score the dough into six or eight wedges, depending upon how large you want the scones to be. You do not have to slice all the way down- just score it about an inch deep.

Add extra vegan chocolate chips to the top.

Bake in the center of a preheated oven until golden and firm to the touch- roughly 22-25 minutes or so, depending upon your oven.

Remove the pan from the oven and allow it to cool a bit on a wire rack before inverting the pan and turning the scones out on to a cutting board. Slice through. 

Serve warm.

Makes 6-8 scones.



 photo Print-Recipe.png


Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

For more tips on gluten-free vegan baking see:





30 comments:

  1. When is Chapter 3 coming?!?!!?!?!?

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  2. Those look delish. Thanks for all your vegan recipes - we all appreciate them!

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  3. Some of my favorite things...the smell of turpentine (bringing me back to my art school days), scones, and chocolate. Loving the story and the recipe. Thanks for the respite.

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  4. Love the continuing story. And I am hoping I know who this painting instructor is???

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  5. I'm no vegan so I feel rather uncomfortable with such ingredients as sorghum and xanthan gum but I've been improving lately! I didn't know about your blog and I'm happy Virginie from Absolutely Green mentionned it, it's beautiful and very inspiring. :)

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  6. Ooo, how great to have art-related fiction (I have a "relearning to draw" obsession going) and glutenfree recipes in one blog! You've got me double-hooked!

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  7. Ha this is great. Love the sound of the scones, I'm sure no one could turn down one of these

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  8. These look amazing - am I correct that there is no sugar in them aside from that in the vanilla rice milk or the chocolate chips?

    And I loved chapter 1 and now love chapter 2. Can't wait for chapter 3!!!

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  9. Thanks, everyone! xox

    City Girl- There is a half cup of organic golden brown sugar, actually. xox

    Karina

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  10. Oops I totally missed that - SO sorry. Clearly not awake even though it's 4pm here LOL :)

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  11. No worries! I'm not awake either. xox :-p

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  12. This looks so good! I don't have any gluten intolerance, but I'd still love to make these.

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  13. These look so yummy. Would love some with hot tea.

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  14. Glad for the vegan recipe love- the majority of my recipes on the blog are vegetarian and vegan. xox

    Karina

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  15. She knew he was the one? She knew he had noticed her too? She knew art was the only healing medium for her own tender self? She knew, old women, flea markets, dancing with the stars, all of it was setting the stage for a new jouney in her life? Oooooooh! Can't wait to read what comes next. You are incredibly talented! Thank you, as always, for sharing! -Meena.

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  16. Okay, waiting for Chapter 3... In the meantime, these chocolate chip scones look like an excellent way to wile away the time.

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  17. as if the recipes weren't enough... there's now fiction too. looking forward to chapter 3.

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  18. Can I just say THANK YOU for posting on Tastespotting? I'll say thank you for all of the other goodness you spread in the world, too, but today, I'm especially grateful to see something yummy on tastespotting that I CAN eat. Why I torture myself even looking on that site, well, I don't know. But thank you for breaking my tummy grumbling, hungry but sad spell...
    xxoo Char
    (PS If you're a reader who doesn't get my angst, it's because everything on Tastespotting seems to be gluten-laden or very carnivore-oriented, and I'm a vegetarian/vegan with gluten-intolerance.)

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  19. Looks like a delicious blondie - can't wait to try this recipe.

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  20. This looks good! I love scones, and chocolate!

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  21. Okay, a question that is unrelated to the mouthwatering scones...
    Have you tried using mashed avocado in any of your gluten-free baked goods? I just saw a recipe in Veg. Times for chocolate cupcakes that used mashed avocado. I'd love to try them, but I'm afraid of using up lots of expensive stuff for an inedible failure.
    Thank you for considering my question... Char

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  22. These look so good. My daughter has been wanting to have a tea party. We'll be serving these with our tea.

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  23. I was totally craving scones! Just a tad disappointed that we don't have spectrum shortening here in Singapore. It seems to make a plethora of GF baked goods impossible to make. I think dairy-free spread won't work as well...

    I'll just ogle from afar!

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  24. Thanks, all for the wonderful comments- on the story- and the recipe. These were really good- not too dry.

    As for baking with mashed avocado- no- I've never tried that. Intriguing.

    xox

    Karina

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  25. Delish! & fun story
    I so love sorghum flour!
    I made mine w 3/4 C of my Br rice mix, & 1/4 C coconut flour, (requires a bit more liquid) & think I added a bit of buckwheat flour as well - & since I'm out of vanilla E, added a bit of Irish Cream! (it is St Pat's week, tee hee) - (so not milk free)
    Oh, & used my Cocount Milk Kefir for the liquid!
    Took it to a dance at our Hall, & a guy I like took one & seemed to like it!! Didn't know till later that I'd made it, & it was GF! & seemed to 'roll with' that info just fine . . . 1st time I've mentioned being GF :)

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  26. is there something that i can use in place of the quinoa flakes? there are a few recipes with them and i don't have them on hand. thanks

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  27. Due to lack of ingredients, I did a lot of subbing. I guess I've been baking a lot lately. Anyway, I ended up with a very delicious raisin cake.

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  28. Karina,
    I made these today, with Sucant for the brown sugar and carob chips. They were delicious, loved them and so did my husband!!
    Thank you for the wonderful recipe!!
    Long time follower, baker andcook of your recipes...
    Linda

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  29. Knew what?!?!
    Forget the fantastic, yummy, awesome recipes, and get back to the rippling muscles straining the seams of his plaid shirt as he lifted his hand to run it carelessly through his wavy hair....

    Please tell me this turns into a life drwaing class with him as the model?

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  30. Karina, the scones look delish! i will be making them sometime in the near future. Oh yea, is part 3 of the story finished as of yet? would like to finish reading it, if so point me in the right direction. love the sounds of both!

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