Gluten-Free Chocolate Chip Cream Scones
These delicious scones were a recipe from a good friend many years ago. When I went gluten-free, I gave up all hopes of having homemade scones again. Then when I started working on my cookbook, I learned how easy it is to adapt some of my favorite recipes to a gluten-free version. These scones were a pleasant surprise! Even the family enjoyed them, so I know they’re the real deal.
Even better, they’re super easy to put together and taste great with mini chocolate chips or currants.
A bit of history for ya . . . While we (or at least I) consider scones an English tradition, scones originated in Scotland and were made with unleavened oats and baked on a griddle. They became popular in England in the early 1800s and to this day are traditionally served with tea.
I used gluten-free all-purpose flour and xanthan gum to make this delicious gluten-free version of a classic scone. You can also make these with regular all purpose flour and omit the xanthan gum.
- 2 cups gluten-free all purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon xanthan gum (omit if flour mix contains xanthan gum)
- 1¼ cups heavy cream
- 1/3 cup dried currants or mini chocolate chips
- Preheat oven to 425 degrees and place a rack in the top third of oven. [RNL2]Whisk the flour, sugar, baking powder, salt and xanthan gum together in a medium-sized mixing bowl.
- Add the heavy cream and stir gently until the dry ingredients are moistened. If it’s too sticky, you can add another ¼ cup flour. Be careful not to over handle the dough. Fold in the chocolate chips or currants.
- Turn onto a floured mat and gently roll the dough into a circle that is about ¾-inch thick. Brush with more heavy cream and sprinkle with sugar.
- Cut into 8 triangles and place them one-inch apart on an ungreased baking sheet. Bake until golden brown, 12-15 minutes.