(gf) chocolate and butterscotch chip scones

Hi guys!  How was the weekend?  I’m finally finally getting over this cold/sinus infection/misery so I don’t have much to report from the weekend, I tried to rest up so I would finally start to get better.  I hope none of you get this cold because it lasts for-ev-er.

Did you enjoy pumpkin week?  It was fun to do!  I think the next themed week we are going to do is soup week!  Probably next week.

Also, I have been telling my mom to post honey nut butter for awhile so I’m glad she did!  You guys have to try it!  It is soo so so good.  I can seriously eat it by the spoonful–although I try not to since it is honey and butter.  duh.  It is definitely great in place of syrup or in addition to on pancakes.  I’m going to have to try the pumpkin pancakes too!

For the first non-pumpkin recipe in awhile, I made some chocolate and butterscotch chip scones.   I actually made them last week when I was sick. Random that they sounded good to me when I was sick and that I actually felt well enough to bake–even though once I started I really didn’t, but since the only thing that sounded appealing was carbs, I decided to make these scones and they were great and very addicting.   I ate 3 for lunch/dinner right after I made them, so I guess I didn’t totally lose my appetite!   These are gluten free, but you could easily make them non-gluten free by just using all white flour instead of a mix of flours.

Chocolate and butterscotch chip scones

1 large egg

3/4 cup milk (I used almond milk)

1/2 teaspoon pure vanilla extract

1 1/4 cup gluten free flour mix (or use all purpose flour if you don’t want to make gf)

1 pinch xantham gum (if you are using all purpose flour–skip the xantham gum)

3/4 cup coconut flour

4 T sugar

1 T baking powder

1/4 t salt

1 stick unsalted butter, cut into small pieces

1/4-1/2 cup chocolate chips and butterscotch chips

Directions:  Preheat oven to 400.  Combine the egg, milk and vanilla in a bowl.   In a separate bowl, combine the flours, xantham gum,  baking powder, salt and 3 T sugar.  Cut the butter into the flour mixture–aka drop the small pieces of butter into the flour mixture and stir so the butter is combined into the flour mixture–it will be a crumbly mixture.   Pour liquid into dry and stir to combine.   I ended up adding a few tablespoons of water–the reason being is that coconut flour is a lot denser than any other flour (+ high in fiber) so it soaks up liquid pretty quickly.  I found the mixture too dry, so I added water just a tiny bit at a time until I could get the last of the flour combined into the mixture.   You don’t want to overstir, so I eventually just gave up trying to stir with a spoon and just used my hands.    Stir in the chocolate/butterscotch chips at this point.

Now you can either roll out the dough and then place on the baking sheet or do what I did:  add parchment paper to the baking sheet, pour the dough on and then form it into a large circle (probably 8 inches in diameter and 1 inch thick).   Sprinkle the remaining tablespoon of sugar over the top of the dough and then cut the circle like you would a pizza–into 8 triangles and then bake for 20-22 minutes or until the edges are golden brown.

Remove from oven and let them cool for about 10 minutes before serving.   You can also freeze these—after eating way too many immediately after removing from the oven, I froze the second half and just had to microwave for about 30 seconds to bring them back to deliciousness.

Now that I’m looking at these pictures, I’m actually feeling the need to make another batch.  They are great for breakfast, lunch, snack or maybe even dinner (in my opinion).

I have a really early morning for work so I’m off to bed, have a great night!



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  1. Pingback: Sweet and Festive Breakfast | 2 Peas in a Blog

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