Gluten Free Zesty Chocolate Scones


1 cup white rice flour

1/2 cup sweet sorghum flour

1/2 cup tapioca starch

1 teaspoon xanthan gum

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup chocolate chips (for chocolate lovers add more)

Zest from one large orange

1 1/4 cups heavy cream, plus additional to form soft dough


Combine dry ingredients with whisk and add chocolate chips and orange zest. Add heavy cream and mix with a fork. Using white rice flour lightly flour a sheet of parchment paper. Place dough on the paper and form into a ball. Lightly knead and pat dough to a 3/4 inch thickness. Brush top of dough with cream and sprinkle with sugar. Depending on the occasion, you may use different colored sugars: pink, red, green, etc. With a floured cookie cutter or knife cut into the shapes you desire. Transfer scones to lightly oiled parchment paper and bake in a preheated oven at 425 degrees for 12-15 minutes.
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