This gluten-free version of a traditional scone is perfect for breakfast, brunch or a light snack. Enjoy them with currants or (my personal favorite) mini-chocolate chips!

  Serves: 8

 Ingredients

 2 cups gluten-free all purpose flour
 1 tablespoon baking powder
½ teaspoon salt
1 teaspoon xanthan gum (omit if flour mix contains xanthan gum)
 1¼ cups heavy cream
⅓ cup dried currants or mini chocolate chips

 

Instructions

1. Preheat oven to 425 degrees and place a rack in the top third of oven.  Whisk the flour, sugar, baking powder, salt and xanthan gum together in a medium-sized mixing bowl.
2. Add the heavy cream and stir gently until the dry ingredients are moistened. If it’s too sticky, you can add another ¼ cup flour. Be careful not to over handle the dough. Fold in the chocolate chips or currants.
3. Turn onto a floured mat and gently roll the dough into a circle that is about ¾-inch thick. Brush with more heavy cream and sprinkle with sugar.
4. Cut into 8 triangles and place them one-inch apart on an ungreased baking sheet. Bake until golden brown, 12-15 minutes.

 

 Recipe by Jo-Lynne Shane at https://www.jolynneshane.com/scones.html