Strawberry Chocolate Chip Scones- Gluten-Free Recipe
Today was a good day. A strawberry and chocolate laced crusty on the outside tender on the inside kind of day. That's right. I got sconed. Here's the back story.
That would be me.
But I know what you really want to know is how I conjured such utter scone cuteness from troublesome gluten-free dough. Gluten-free dough is notoriously sticky and the baking mix directions suggested scooping the dough and making free-form drop shapes. Easy peasy? Yes. But I wanted more of a wedge shaped scone. Something pretty, suitable for tea time.
So using moist hands, I formed the dough into a rounded soda bread style shape- not unlike my Gypsy Soda Bread, in fact. I used a big sharp knife to score and cut the dough into eight triangles. Then I moved them- with a triangle shaped spatula- to my Exopat lined cookie sheet. I soothed and patted and baked them into the contented little wedges you see pictured.
Next time I might try rolling the dough out a little bit flatter and using cookie cutters to make a more biscuit-like shape. Just for fun.
Karina's Gluten-Free Strawberry Chocolate Chip SconesRecipe posted April 2008.
1 cup sorghum flour
1/2 cup GF millet flour or GF oat flour
1/4 cup almond flour or hazelnut flour
1/4 cup potato starch (not potato flour)
1/4 cup flax seed meal
1/3 cup organic sugar
2 teaspoons baking powder
3/4 teaspoon sea salt
3/4 teaspoon xanthan gum
1/8 teaspoon ground nutmeg
1/4 cup Earth Balance Stick, or shortening, or organic raw coconut oil
2 large organic free-range eggs, beaten (or Ener-G Egg Replacer for two eggs)
Up to 1/3 cup milk or non-dairy milk, as needed
2 teaspoons bourbon vanilla extract
3/4 cup fresh strawberry pieces, rinsed and patted dry
2 rounded tablespoons vegan mini chocolate chips
Preheat the oven to 375ºF.
Whisk together the flours and dry ingredients in a mixing bowl. Add pieces of Earth Balance Stick, shortening, or coconut oil a few tablespoons at a time and cut in the shortening; the mixture should look like sandy, coarse crumbs.
In a glass liquid measuring cup, add the lemon juice to the milk and stir.
Pour into the mixing bowl.
Add the eggs or mixed egg replacer.
Stir to combine. The dough is akin to biscuit batter. At this point, if you need a little more liquid (I did) add 1 tablespoon of milk at a time until the dough is moist and holds together. It should appear a bit sticky.
Add in the strawberries and chocolate chips. Mix to distribute.
On a rice floured board, form the dough into a round cake pan size loaf- like a soda bread. Using a large sharp knife, score the dough into eight wedges. Then cut the dough, and using a thin spatula, remove each piece to a parchment lined cookie sheet or Exopat. Reshape the wedges if you need to- I used a butter knife to do this.
At this point I added some extra strawberry pieces and a few more chocolate chips to the top of each wedge.
Bake in the center of a preheated oven. Check at 15 minutes for doneness- but mine took quite a bit longer than that. Closer to 30 minutes. Remember, I'm at high altitude. The scones should like slightly golden brown, and you should be able to life one up and sneek a peek at the bottom without it falling apart. It should be firm and golden brown.
Cool the scones on a wire rack. Try some warm- fabulous! Wrap and freeze others for a lickity split yummy breakfast.
Makes 8 scones.
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