Chocolate Chip-Ginger Scones

Name: Chocolate Chip-Ginger Scones
Yield: Makes 8–10 Scones
Ingredients: ½ teaspoon plus ⅛ teaspoon ground cinnamon; ¾ teaspoon baking soda; 6 tablespoons (3 oz/90 g) cold unsalted butter, cut into ½-inch (12-mm) pieces; ½ teaspoon kosher salt; ⅔ cup (2½ oz/75 g) plain nonfat or low-fat yogurt; ⅔ cup (2½ oz/75 g) plain nonfat or low-fat yogurt; ½ teaspoon pure vanilla extract; 1 large egg; ⅓ cup (2 oz/60 g) finely chopped crystallized ginger; ½ cup (3 oz/90 g) mini chocolate chips; 1 tablespoon granulated sugar; 1 tablespoon unsalted butter, melted; 1½ teaspoons baking powder; 1 teaspoon xanthan gum; ⅓ cup (2 oz/60 g) potato starch or ⅓ cup (1¼ oz/35 g) tapioca flour or ⅓ cup (1½ oz/45 g) cornstarch; ¼ cup (2 oz/60 g) firmly packed brown sugar; ⅓ cup (2 oz/60 g) potato starch or ⅓ cup (1¼ oz/35 g) tapioca flour or ⅓ cup (1½ oz/45 g) cornstarch; ⅓ cup (2 oz/60 g) potato starch or ⅓ cup (1¼ oz/35 g) tapioca flour or ⅓ cup (1½ oz/45 g) cornstarch; 1 cup (3½ oz/105 g) sorghum flour; 6 tablespoons (1¼ oz/35 g) almond meal

Preparation info

Makes
8–10
Scones

Difficulty
Easy

Appears in

Gluten-Free Baking

By Kristine Kidd

Published 2015

About

Chocolate chips, crystallized ginger, and almond meal transform a simple scone batter into something perfect for a special occasion. I created these luxurious morning treats for a girlfriend’s birthday brunch and no one even realized they were gluten-free.

Ingredients

1 cup (3½ oz/105 g) sorghum flour
6

Dessert
Brunch
Vegetarian
Gluten-free
Birthday

Method

Preheat the oven to 375°F (190°C). Butter a 9-inch (23-cm) metal pie p