These rich, tender, Gluten Free Chocolate Chip Scones are perfect for breakfast, brunch, or dessert.
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.
Recipe adapted from Brown Eyed Baker.
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