Can’t get much better than this.
STRAWBERRY CHOCOLATE CHIP SCONES
3 1/2 cups gluten-free flour blend
1/4 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon plus 1 teaspoon baking powder
2 medium eggs (beaten)
1/4 cup sugar
2/3 cup buttermilk (plus 1 tablespoon, divided)
11/2 teaspoons vanilla extract
3 tablespoons cold butter (small dice)
1/2 cup mini chocolate chips (plus 2 tablespoons, divided)
1 cup strawberries (hulled, chopped)
1 tablespoon coarse sugar
Preheat oven to 375ºF. Line a baking sheet with parchment paper or spray with cooking spray.
In a large bowl, combine the flour, cinnamon, salt and baking powder, whisking to combine thoroughly.
In a medium bowl, combine the eggs, sugar, ⅔ cup buttermilk and vanilla. Set aside.
Add the butter to the flour mixture. Cut the butter into the flour using a hand mixer or two knives until the mixture is coarse and crumbly and the butter is pea-sized in shape. Stir in the ½ cup of chocolate chips.
Add the egg mixture to the flour mixture, stirring gently, just until combined. Add the strawberries and fold to combine.
Turn the dough out onto the prepared baking sheet and knead just a few times with your hands, and then form into a circle, about ¾-inch thick and 8-inches in diameter. Cut the circle into 8 wedges using a knife.
Drizzle the remaining tablespoon of buttermilk over the top of the scones, and spread over the top of the dough with your hand. Evenly sprinkle the coarse sugar over the top of the scones, then top with the remaining mini chocolate chips.
Bake for 25-30 minutes, until golden brown.
Tip: Make sure your butter is cold. This will give you a better crumb and texture. You can freeze butter before adding it, and grating the butter makes it easier to incorporate into the flour mixture.