Chocolate Chip Scones and keeping the colds/flu away....
I had said on Instagram that I'd be sharing different scone recipes over several days. I am just now getting around to posting the second recipe. It's been a few days....because we have been trying to stay well. Three out of four of us have been nursing sore throats, stuffy noses, headaches, and just ickiness. I just downed a mug of homemade beef bone broth and a bowl of clementines. That should help, right? My husband has been eating elderberry chews and drinking elderberry syrup. That has worked really well for him. What's your favorite natural remedy for colds?
So, my girls love chocolate chip muffins. Well chocolate chip anything. Pancakes, cookies, ice cream. So why not make chocolate chip scones? I use the same basic recipe as the cranberry orange scones, except make a few ingredient swaps. Easy enough.
These are the chocolate chips I use. Even when a recipe calls for semi sweet (or milk chocolate), I usually reach for these 60% chips. There is usually plenty of sugar in the recipe that it balances out well with this chocolate.
These chips are larger also. I don't even bother with chopping them.
After mixing and cutting into wedges.
Gluten Free Chocolate Chip Scones
2 cups gluten free flour blend
1 1/2 teaspoons xanthan gum (omit if your blend has it)
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon fine sea salt
1 stick cold unsalted butter, cut into pieces
1/2 cup 60% chocolate chips
1 cup heavy cream, plus more if needed
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or a non stick baking mat.
Whisk together the flour, xanthan gum, sugar, baking powder, and sea salt. Cut in the butter with a pastry blender or a fork until the butter is the size of peas. Stir in the chocolate chips and the heavy cream. If mixture seems to dry, add a little more cream. Once it all comes together nicely, and you may need to get in there with your hands, turn dough onto a lightly floured countertop. Pat into a round disc that is about an inch thick. Cut the dough into 8 wedges and transfer to the baking sheet.
Bake for 20-25 minutes or until they are starting to turn lightly brown and a toothpick inserted comes out clean.
If you want to make these scones a dessert treat, make a chocolate dipping sauce to go with them!
Yes, I think chocolate sauce is in order for next time!
Look at that melted chocolate.....mmm!