Preheat oven to 375 degrees and line two baking pans with parchment paper.
In a large mixing bowl, whisk together the gluten free flour, sugar, baking powder, and salt.
Add in the chocolate chips and stir until combined.
Stir the heavy cream into the flour mixture until all the ingredients are moistened. The dough will be sticky.
Turn the dough out onto a large piece of parchment paper that has been lightly floured. Sprinkle the top of the dough with 1 tablespoon of gluten free flour and knead gently until a dough forms.
Divide the dough into two equal portions. With your hands, form each portion into an 8-inch circle.
Using a sharp knife, cut the circles in half. Then cut each half into 4 triangles. You should have 16 triangles.
Place the triangles, 2 inches apart, on the prepared pans. Brush the tops with melted butter and sprinkle with sugar.
Bake 20-25 minutes, or until the tops are lightly browned. Serve warm or at room temperature.
Store leftover scones in an airtight container at room temperature for up to 3 days.
Notes
Check the ingredients of your gluten free flour for xanthan gum. If your flour blend doesn’t contain it, try adding ¾ teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
Use heavy cream that is very cold. I leave the cream in the refrigerator until I’m ready to add it to the dry ingredients. Cold cream will keep the scones from spreading when they bake.
Avoid overmixing the dough or you’ll end up with scones that are tough.