Celebrate Fall with Gluten-Free Chocolate Chip Scones

04 October 2013 Drew Zandonella-Stannard

Ah, fall is here again. You may still be missing those long summer days and mornings without jackets or socks, but here at the Theo factory, we can't help but smile when the leaves start to turn their various burnished hues and the air becomes crisp as an apple. Why? Because fall begins the most romantic time of year: a time for sharing warmth around the fireplace, for giving gifts, for remembering the important people in your life, and for eating chocolate. Don't get us wrong, we eat chocolate daily, year round, come rain or come shine. But winter is when chocolate really shines as a treat to savor by oneself and as a gift to give. In our work as chocolate makers, we are happy and humbled to take part in the creation of special shared moments during these colder months. It is still dark now when many of us arrive at the factory in the morning, but the hum of activity is more vibrant than ever as we prepare the chocolate bars and confections that we hope will be part of warm memories-to-be for those who enjoy them. What better time to share some Theo love with the dear ones in your life?

We love Seattle in the fall, and if we could, we would send you a basket of these chocolate chip scones. We recommend baking up a batch (or two) for yourself, your family, your colleagues, your friends. They're just the thing to carry you out into these chilly mornings—to work, to school, wherever the day may take you—with a smile.

 

Chocolate Chip Scones

Adapted from Karina Allrich 

  • 1 cup sorghum flour
  • ½ cup brown rice flour
  • ½ cup tapioca starch or potato starch
  • 1 tsp baking soda 1 tsp baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon xanthan gum (optional)
  • 1/3 cup organic sugar
  • 1/4 teaspoon nutmeg or cinnamon (optional)
  • 4 tbs butter + 2 tbs coconut oil*
  • 1 organic egg or equivalent amount egg replacer, whisked 1/2 cup milk (or milk alternative)
  • 1 tsp vanilla extract
  • One 3 oz. bar of Theo 70% or 85% dark chocolate, minus a couple of bites, well chopped

Instructions

  • Preheat the oven** to 350ºF. Lightly grease an 8- or 9-inch cake pan and set aside. 
  • In a large mixing bowl, whisk together the flours and all dry ingredients. Add the butter and coconut oil in chunks and incorporate with a pastry blender or your fingers until the mixture becomes mealy and only very small chunks remain.
  • Add in the egg or egg replacer, milk, and vanilla extract and stir until a sticky dough forms. Gently stir in the chopped chocolate.
  • Scrape the dough into the prepared cake pan and spread it evenly.
  • Bake in the center of the oven until golden and firm to the touch, about 15 minutes.
  • Remove the pan from the oven and allow it to cool for 5-10 minutes on a wire rack before inverting the pan and turning the scones out on to a cutting board. Slice into 6 or 8 wedges.

* Omit butter and use 6 tbs coconut oil or vegan shortening if desired.

**Eco-tip: use a toaster oven to save energy!

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