Makes 12 scones.
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
- Preheat oven to 400˚ and line a baking sheet with parchment.
- Whisk together the first four ingredients in a large bowl.
- 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.
- Add in milk and continue to work with your hands to bring the mixture together to form a dough.
- 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.
- 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.
- 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.
- Once the scones are completely cool, dip scones into melted chocolate and put on wax paper to let set.