Gluten Free Cinnamon Chip Scones
These cinnamon chip scones are the perfect brunch, breakfast or treat. They're soft, and tender plus they're studded with sweet cinnamon chips.
Equipment
- Baking Sheet
- Box grater or handheld grater
- Knife
Ingredients
- 2 ¼ Cup Bob's Red Mill 1:1 Gluten Free All Purpose Flour
- ¼ Cup Sugar
- 2 tbsp Brown sugar
- 2 t. Baking Powder
- ½ t. Kosher salt
- 8 tbsp Unsalted butter, frozen
- 1 large Egg
- ⅔ cup Whole Milk
- ¾ cup Cinnamon Chips
- 1 Egg for egg wash
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone baking mat or parchment paper.
- In a large bowl whisk together the flour, sugar, brown sugar, baking powder and salt. In a liquid measuring cup whisk together the egg and milk. Refrigerate until ready to use.
- Grate the frozen butter into the dry mixture and work it into the flour mixture with your fingers or a pastry cutter. Add cinnamon chips.
- Add milk mixture to flour mixture and mix together until you can form it into a ball. Try not to work the mixture too much.
- Dust a work surface with gluten free flour and cut the ball in half. Form each half into a 5 ½ inch wide disk. Cut each disk in half vertically and then cut each side into three triangles. You should have 12 scones.
- Bake 6 scones at a time on a parchment or silpat lined sheet pan. Whisk an egg in a small bowl and brush each scone with the egg wash and sprinkle with sugar.
- Bake for 18 minutes or until slightly brown on top and crackly.
Tried this recipe?Let us know how it was!