Rich but not too sweet, these Gluten-Free Sour Cream and Chocolate Chip Scones are a satisfying morning treat with a special blend of flours, almond butter, and oats. The recipe makes nine scones.
Ingredients
- 4 T butter, melted
- ¼ C natural almond butter
- 2 eggs
- ½ C sour cream or plain yogurt
- ¾ C tapioca flour
- ¾ C sorghum flour
- ¾ C almond flour
- ½ C white or brown rice flour
- ½ C rolled oats
- 2 T sugar
- 2 t baking powder
- ½ t xanthan gum
- ½ C chocolate chips (mini or regular size)
- Optional: ½ C chopped pecans
Preheat oven to 375 degrees.
Mix melted butter and almond butter together. Add eggs and sour cream. Mix until thoroughly combined.
In a separate bowl, whisk together the flours, oats, sugar, baking powder, and xanthan gum. Add all dry ingredients to butter mixture and mix together.
Add chocolate chips and nuts (if desired). Mix until well distributed throughout batter.
Spoon onto parchment paper. You can leave them as ‘drop’ scones or gently pat into nine triangles or rounds. Your scones should be about one inch thick.
Bake your Gluten-Free Sour Cream and Chocolate Chip Scones at 375 degrees for 18 to 20 minutes.
Enjoy!
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