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Mini Chocolate Chip Scones (gluten-free)

4.9 from 7 reviews

Seriously the best recipe on the planet for chocolate chip scones. These chocolate chip scones are gluten-free, slightly sweet, and very addicting!

Scale

Ingredients

Instructions

  1. Preheat oven to 425F.
  2. In a large bowl (using your hands, two knives or a pastry blender), or in a stand mixer with the paddle attachment, mix the flour, sugar, baking powder, salt and butter until it resembles breadcrumbs.
  3. In a separate bowl, whisk together the egg, heavy cream and vanilla.
  4. Add the wet ingredients to the dry ingredients and mix just until the ingredients start to come together. The mixture should be dry, but not crumbly, so add 1-2 tsp of cream if necessary.
  5. Add the chocolate chips and mix just a few times until they are evenly distributed.
  6. On a silpat mat or a floured surface, shape the dough into a log. Cut the dough into two pieces.
  7. Set one piece aside and with your hands, flatten one piece into a circle that’s about 6″ in diameter and about 1/2″ thick. Using a long, sharp knife, cut the circle into quarters, and then each quarter in half so you have 8 small triangle-ish pieces.
  8. Repeat this step with the second piece of dough.
  9. Place each scone on a baking sheet about 2″ apart and bake for 12-15 minutes until the bottoms start to turn golden brown.
  10. Remove to a cooling rack to cool and try your best not to scarf them down before the family shows up.

Notes

* If you don’t have mini chocolate chips, use regular chocolate chips. Just give them a quick rough chop on the cutting board first.

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