Gfcf Cherry Chocolate Scones Gluten Free Recipes

GF/CF CHERRY CHOCOLATE SCONES (GLUTEN FREE)

Steps:

• 1. In a bowl combine flours, starches, baking powder, xanthan gum, salt, sugar. Whisk until combined, then sift into another bowl. Add soy margarine and cut in with a pastry blender until mixture resemble coarse meal. 2. In a small bowl whisk milk, vinegar, vanilla and egg to blend. Add to flour mixture along with dried cherries and chopped chocolate. Stir with a fork just until evenly moistened. Don't over-mix. 3. Scrape dough onto a (GF) floured surface - dough will be sticky. With lightly floured hands, work it into a 7-inch square. Cut dough into four equal squares, then cut each of those squares in half diagonally to get 8 triangles. (These make big scones. If you want smaller scones, cut each of the eight triangles in half to make 16 triangles.) Arrange triangles 2 inches apart on a parchment-lined baking sheet. 4. Bake scones until tops are just starting to brown, 20 to 25 minutes. Let cool about 10 minutes on baking sheet. Meanwhile, in a small bowl, stir together powdered sugar, coconut milk and almond extract. Drizzle over warm scones. * If you can't have soy products, use organic vegetable shortening instead of the Earth Balance sticks. ** use any non-dairy milk (unflavored and unsweetened) if you don't want to use coconut milk

GLUTEN-FREE DECADENT CHOCOLATE CHIP SCONES

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix Bisquick mix and chocolate chips. In 2-cup measuring cup, mix whipping cream and 1/4 teaspoon of the almond extract. Stir into Bisquick mixture until soft dough forms, adding 1 to 2 tablespoons additional whipping cream if necessary.
• Divide dough in half. On surface sprinkled with Bisquick mix, pat each half into a 6-inch round. Cut each round into 6 wedges. Place wedges 2 inches apart on cookie sheet.
• Bake 10 to 13 minutes or until golden brown. Cool 5 minutes; remove parchment paper with scones to cooling rack. In small bowl, mix powdered sugar, remaining 1/4 teaspoon almond extract and enough milk for desired drizzling consistency. Drizzle half the icing over warm scones. Sprinkle with almonds. Drizzle with remaining icing. Serve warm.