Gluten-Free Bittersweet Chocolate Scones

Ingredients

2.6 ounces white rice flour (about 1/2 cup)

2.3 ounces brown rice flour (about 1/2 cup)

2.1 ounces sweet white sorghum flour (about 1/2 cup)

1/2 cup plus 1 teaspoon sugar, divided

1 1/2 teaspoons baking powder

1 teaspoon xanthan gum

1 teaspoon baking soda

1/8 teaspoon salt

3 tablespoons chilled unsalted butter, cut into small pieces

2 ounces bittersweet chocolate, finely chopped

1/2 cup plus 1 tablespoon nonfat buttermilk, divided

1 large egg

White rice flour, for dusting

Preparation

1. Preheat oven to 400°.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1/2 cup sugar, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in chocolate.
3. Combine 1/2 cup buttermilk and egg in a small bowl; stir with a whisk. Add to flour mixture; stir just until moist.
4. Turn dough out onto a surface lightly dusted with white rice flour. Pat dough into an 8-inch circle; cut into 10 wedges. Place wedges on a baking sheet lined with parchment paper. Brush 1 tablespoon buttermilk over surface of dough; sprinkle with 1 teaspoon sugar.
5. Bake at 400° for 18 minutes or until golden brown. Remove scones from baking sheet to a wire rack. Serve warm or at room temp with your favorite cup of coffee. Enjoy!