Gluten-free Cinnamon-Chocolate Chip Scones

Baby girl and I have already had a busy morning! We popped out to the grocery store and grabbed some Starbucks, and then we went on a little walk and enjoyed the sunshine. While she played in her jumper I decided to whip up a batch of scones. They are really simple and always a huge hit.

This recipe can be made with regular all-purpose flour or gluten-free flour. Cup-for-cup flour (sold at Sprouts and Sur la table) is one of the best gluten-free flours and can be used as a substitute for all-purpose in any recipe! (Note: When using gluten-free flour, you should not use a mixer. Stir by hand and don’t overmix!)

I started by mixing my dry ingredients. Then I added cinnamon chips, chocolate chips, and heavy whipping cream. In the past, I’ve also made this recipe with chocolate chips and toffee (instead of the cinnamon). Just use more chocolate than toffee. You can also add ½ c nuts if you desire!

Once the ingredients were mixed, I put it out on a floured surface and formed it into balls. Each ball was patted down into a flattened circle. Then I took my pastry cutter (every baker should own one!) and cut each circle into eight wedges.

The wedges were then placed on a baking sheet and brushed with melted butter. Last, I sprinkled sanding sugar on top! I tried out some lavender sugar on a few scones this time; however, I think I’ll probably stick to my regular clear sugar in the future. The purple was a little messy and better suited for cupcakes!

The scones baked for about 17 minutes, and then my husband and I enjoyed a couple of them while they were still hot! They’re even good at room temperature – just store in a tight container. They can also be frozen and enjoyed way later, but we tend to eat them all before they can make it to the freezer!

Recipe for Gluten-free Cinnamon-Chocolate Chip Scones
Modified from Bon Appétit, September 1997

Ingredients:
3 ¼ c cup-for-cup flour (or all-purpose)
½ c sugar
1 Tbsp + 1 tsp baking powder
¼ tsp salt
1 c cinnamon chips
½ c chocolate chips
2 c chilled heavy whipping cream
2 Tbsp unsalted butter, melted
Sanding sugar

Directions:
Preheat the oven to 375 degrees Fahrenheit. Lightly butter two large baking sheets. Combine flour, ½ c sugar, baking powder, and salt in a large bowl. Stir in cinnamon chips and chocolate chips. Stir in heavy whipping cream. Turn dough out onto a lightly floured surface and knead until a soft dough forms. Form into 3 dough balls and pat out to form 1 ¼-inch-thick rounds. Using a pastry cutter, cut dough into 6-8 wedges.

Transfer wedges to prepared baking sheets, spacing apart. Brush with melted butter and sprinkle with sanding sugar. Bake until golden brown, about 17-20 minutes, or until golden brown. Serve warm!