Gluten & Diary Free Scones

Every Thursday morning I go to a bible study in Norman and every time I try and bring some new baked good. Today was chocolate-dipped scones, that were also gluten and diary free. And by the amount eaten I would say they were a success! They almost tasted like those little chocolate donuts you can buy from convenient stores. If you want to try them out the recipe is below.

Makes 12 scones.

Ingredients:
3 cups gluten-free flour (I use Bob Mill's or Bisquick)
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1 cup milk
6 oz semisweet chocolate, finely chopped

Directions:

1. Preheat oven to 400˚ and line a baking sheet with parchment.
2. Whisk together the first four ingredients in a large bowl.
3. Add the butter into the dry ingredients and mix with a pastry cutter or your hands until it resembles a coarse meal, with pieces no larger than a pea.
4. Add in milk and continue to work with your hands to bring the mixture together to form a dough.
5. Turn the dough onto your lightly floured work surface and divide in half.  Shape each piece into a disk about 1/2 inch thick. Cut each disk into 6 pieces. Transfer to prepared baking sheet.
6. Bake for 15-20 minutes or until the edges begin to lightly brown.  Let the scones cool for a few minutes on the baking sheet and then remove to a wire rack to cool completely.
7. Place the chocolate in a microwave safe dish that is  big enough to fit your scones.  Microwave the chocolate in 15 second intervals, stirring after every time, until chocolate is melted and smooth.
8. Once the scones are completely cool, dip scones into melted chocolate and put on wax paper to let set.