If cinnamon chip scones are wrong, I don’t want to be right.
2 cups of Gluten-Free Flour blend (please see below)
1/4 cup of sugar
2 1/2 tsp baking powder
3/4 tsp salt
3/4 tsp xantham gum
1/2 tsp baking soda
1 cup cinnamon chips
1/2 cup cold butter (cut into small pieces)
1/2 cup sour cream
3/4 cup milk
Gluten-Free Flour Blend:
4 1/2 cups white rice flour
1 2/3 cups brown rice flour
1 1/3 cups potato starch
3/4 cup tapioca starch
3 tablespoons nonfat milk powder
Whisk all the ingredients together in a large bowl. Good for up to 3 months.
Preheat oven to 425 degrees.
Combine flour blend, sugar, baking powder, salt, xanthan gum and baking soda in large bowl. Add cup of cinnamon chips and toss.
Cut butter into mix (use two knives until coarse crumbs form). Or if you’re a baller, you can use a pastry blender. Stir in sour cream into milk in a small bowl.
Gradually add sour cream mix into flour mixture, stir until all dough begins to form.
Sprinkle flour mixture onto a flat surface. Transfer dough onto surface and knead 5 to 6 times until dough holds together. Divide into two pieces.
Pat dough piece into circle; about 1/2 – 3/4 inch thick and place on lightly greased baking pan.
Bake 10-14 minutes or until lightly browned. Cool on rack. Cut into triangles or rectangles. However you do your scone.
Enjoy! Pairs well with a snow storm, French Pressed Costa Rican (course ground) coffee, raspberries and blackberries, deep couch sitting, Netflix binging, and/or a self made three day weekend.