Bittersweet Chocolate Scones Recipe

Name: Bittersweet Chocolate Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400u00b0.
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 400u00b0 for 18 minutes or until golden brown. Remove scones from baking sheet to a wire rack. Serve warm.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Bittersweet Chocolate Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bittersweet Chocolate Scones

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