These Gluten-Free Mini Chocolate Chip Scones are not your traditional slightly dry scones. They’re rich but not too sweet and have just the right amount of moisture for a satisfying morning treat. The recipe makes nine scones.
Ingredients
- 4 T butter, melted
- ¼ C natural almond butter
- ¾ C tapioca flour
- ¾ C sorghum flour
- ¾ C almond flour
- ½ C white rice flour
- ½ C rolled oats
- 2 T sugar
- 2 t baking powder
- ½ t xanthan gum
- 2 eggs
- ½ C sour cream or plain yogurt
- ½ C mini chocolate chips
- Optional: ½ C chopped pecans
Preheat oven to 375 degrees.
Mix melted butter and almond butter together.
In a separate bowl, whisk together the flours, oats, sugar, baking powder, and xanthan gum until combined. Add all dry ingredients to butter mixture and mix until combined.
Crack eggs directly into butter and flour mixture. Add sour cream. Mix thoroughly and then add mini chocolate chips and nuts (if desired).
Spoon onto parchment paper. You can leave them as ‘drop’ scones or gently pat into triangles or rounds. Your scones should be one inch thick.
Bake gluten-free mini chocolate chip scones at 375 degrees for 18 to 20 minutes.
Enjoy!
Looking for another scone recipe? Try my Gluten-Free Pumpkin Scones.