Gluten-Free Chocolate Chip Scones

These gluten-free chocolate chip scones with cinnamon sugar topping are delicious with a piping hot cup of coffee. Adapted from JoyOfBaking.com.

• Ready In: 25 mins
• Serves: 8
• Yields: 8 scones

Ingredients

• Scone dough

• 2  cups  Bob's Red Mill gluten-free all-purpose baking flour
• 1  teaspoon xanthan gum
• 1⁄4 cup granulated sugar
• 1 1⁄4 teaspoons gluten free baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup unsalted butter, cold
• 1  cup chocolate chips
• 2⁄3 cup buttermilk
• 1  teaspoon vanilla extract

• Egg wash

• 1  egg, well-beaten
• 1  tablespoon milk

• Cinnamon sugar

• 2  tablespoons granulated sugar
• 1⁄2 teaspoon ground cinnamon

Directions

1. Preheat oven to 400 degrees.
2. In a large bowl, combine flour, sugar, xanthan gum, baking powder, baking soda, and salt. Whisk or mix ingredients together until well-combined.
3. Cut butter into very small pieces. Blend butter into flour mixture using a pastry blender or two butter knives.
4. Stir in chocolate chips or chocolate chunks.
5. Whisk buttermilk and vanilla extract together in a small cup before adding it into the mixture. Stir until the dough comes together, but do not over-mix.
6. Transfer dough to a cool, floured surface and knead it four to five times. Pat the dough into a circle approximately 7 inches round and 1 1/2 inches thick. Cut the dough into eighths.
7. Make an egg wash by combining one well-beaten egg with 1 tablespoon of milk. Brush wash over the tops of the scones.
8. Make cinnamon sugar by combining granulated white sugar and cinnamon. Sprinkle on top of the scones.
9. Transfer scones to a cookie sheet. Bake at 400 degrees for 15 to 20 minutes, or until a toothpick inserted into one of the scones comes out clean.
10. Remove from oven and transfer to a wire rack to cool.
11. Enjoy!