Gluten-Free Chocolate Chip Scones - cooking recipe

Ingredients

Scone dough
2 cups Bob's Red Mill gluten-free all-purpose baking flour
1 teaspoon xanthan gum
1/4 cup granulated sugar
1 1/4 teaspoons gluten free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, cold
1 cup chocolate chips
2/3 cup buttermilk
1 teaspoon vanilla extract
Egg wash
1 egg, well-beaten
1 tablespoon milk
Cinnamon sugar
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Preparation

Preheat oven to 400 degrees.
In a large bowl, combine flour, sugar, xanthan gum, baking powder, baking soda, and salt. Whisk or mix ingredients together until well-combined.
Cut butter into very small pieces. Blend butter into flour mixture using a pastry blender or two butter knives.
Stir in chocolate chips or chocolate chunks.
Whisk buttermilk and vanilla extract together in a small cup before adding it into the mixture. Stir until the dough comes together, but do not over-mix.
Transfer dough to a cool, floured surface and knead it four to five times. Pat the dough into a circle approximately 7 inches round and 1 1/2 inches thick. Cut the dough into eighths.
Make an egg wash by combining one well-beaten egg with 1 tablespoon of milk. Brush wash over the tops of the scones.
Make cinnamon sugar by combining granulated white sugar and cinnamon. Sprinkle on top of the scones.
Transfer scones to a cookie sheet. Bake at 400 degrees for 15 to 20 minutes, or until a toothpick inserted into one of the scones comes out clean.
Remove from oven and transfer to a wire rack to cool.
Enjoy!