Gluten Free Dark Chocolate Ginger Scones
8 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 404 kcal | Sugar | – |
| Carbs | – | Cholesterol | – |
| Protein | – | Sodium | – |
| Fat | – | Fiber | – |
| Sugar | – | ||
| Cholesterol | – | ||
| Sodium | – | ||
| Fiber | – |
Prep Time: 20 min Cook Time: 24 min Total Time: 44 min
https://theglutenfreeaustrian.com/gluten-free-dark-chocolate-ginger-scones/
Ingredients
350 grams Multipurpose Gluten Free Flour
50 grams granulated white sugar
2 teaspoons baking powder
2 teaspoons ground ginger
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
1/8 teaspoon ground nutmeg
113 grams unsalted butter, cold - cut in smaller pieces
2 eggs
90 grams milk or milk alternative
15 grams fresh grated ginger
zest of one small orange (around 3/4 teaspoon)
1/2 teaspoon Vanilla extract
100 grams dark chocolate plus more for garnish
1 teaspoon raw sugar for garnish
Instructions
Preheat the oven to 400°F. Spray your scone pan with non-stick vegetable oil spray.
Whisk together your Gluten-Free Multipurpose Flour, granulated white sugar, baking powder, ground ginger, pepper, nutmeg, and salt.
Add the cold butter to your flour mixture and with your hands (or a fork) work it into the dry ingredients. Don’t overwork it. You will want to see pea-size pieces of butter.
Add your chopped dark chocolate to the flour-butter mixture.
In a separate bowl combine eggs, milk, vanilla, freshly grated ginger, and orange zest and whisk with a fork until frothy.
Add to the flour-butter mixture and stir to combine. Your dough will come together but will be a bit sticky.
Fill your scone pan (which should be sprayed with Non-Stick Spray!) with the dough - you should have enough to fill it almost to the rim. Use a small offset to smooth out the dough.
ALTERNATIVE: If your DO NOT have a scone pan use an XL Cookie scooper and drop your scones on a parchment-lined baking sheet. You should have enough dough for 8 scones.
Top your scones with additional chocolate and sprinkle with raw sugar if you like for some extra crunch.
Bake at 400F for 20-24 minutes until lightly browned. This really depends on your oven. I check mine at around 20 minutes with a toothpick to see if they are done. The drop scones will take a little bit longer to bake than the scones in the pan.
Remove them from the oven and let them sit for 4 to 5 minutes to firm before removing them from the pan. A small offset works great to remove them.
Enjoy warm or allow to cool completely and store in an airtight container at room temperature for 3-4 days. The baked scones freeze very well