Gluten-Free Casein-Free Chocolate Scones
(adapted from Carol Fenster's Cooking Free)
1 1/4 cups sorghum flour*
1/2 cup tapioca flour
1/4 cup cocoa powder
1 1/2 teaspoons cream of tartar
1 teaspoon xanthan gum
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
1/4 cup spread, softened (I use Earth Balance)
1/2 cup almond milk1 large egg
1/2 cup add-ins (optional - we love Enjoy Life chocolate chips, but I imagine some chopped raspberries or something like that would be equally tasty)
- Preheat oven to 425 degrees.
- Mix dry ingredients with a whisk or fork. You don't want any pockets of baking soda floating around in your scones.
- Add remaining ingredients except add-ins and mix about 2 minutes until all ingredients are well combined. Dough will be soft but thick.
- Fold in your add-ins with a sturdy spatula. (The thick dough snapped my cheap plastic one in half!)
- Place on greased cookie sheet or one lined with parchment paper, and pat/spread with spatula into an 8-inch circle that is about 3/4 in thick. Then ditch the spatula and wet your fingers to smooth out the edges of the circle.
- For soft scones: Bake 15-20 minutes. Cut into wedges. For crunchier scones: Bake 10-15 minutes. Cut and separate wedges. Finish baking the last 5 minutes.
(This one is in a small pan because I was testing out times and temps in my toaster/convection oven. Worked great, except the bottom was a little crispy. But mama likes anyway.)
And just as proof that the kids love them, here is the plate I left on the bar while I went in another room for five minutes. It HAD half a scone on it when I left the room. I think the big one ate it, only because I think it would have taken the little one longer to climb up there and climb back down before I returned. At any rate, I think we have subject matter for one of those "If You Give a Kid a Scone" books.
* Yes, you can sub rice flour for the sorghum, but sorghum gives you 4 grams of protein per 1/4 cup, which I love, and in these scones you don't have to worry so much about the sorghum having too strong a taste or being too grainy.
*** As always, please check with the individual companies to make sure your ingredients are gfcf.