Gluten-Free Chocolate Chip Scones with Coconut Cream

Ingredients

• 2.5 cups Gluten-Free All-Purpose Flour(replaces Wheat Flour)
• 0.5 cup Sugar
• 1 tablespoon Baking Powder
• 0.5 teaspoon Salt
• 0.5 cup Cold Butter
• 1 large Eggs
• 0.5 cup Milk
• 1 teaspoon Vanilla Extract
• 1 cup Chocolate Chips
• 1 can Coconut Cream

Instructions

1. 1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2In a large bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
3. 3Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. 4In a separate bowl, whisk together egg, milk, and vanilla extract.
5. 5Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
6. 6Gently fold in chocolate chips.
7. 7Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle.
8. 8Cut into 8 wedges and place on the prepared baking sheet.
9. 9Bake for 18-20 minutes, or until golden brown.
10. 10While scones are baking, scoop out the thick coconut cream from the top of the refrigerated can. Reserve the watery liquid for another use.
11. 11Serve scones warm with a dollop of coconut cream.

Substitutions

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