Strawberry Chocolate Chip Scones- Gluten-Free Recipe

Get Sconed.

Today was a good day. A strawberry and chocolate laced crusty on the outside tender on the inside kind of day. That's right. I got sconed. Here's the back story.

Shopping for groceries, I was in such an expansive mood post my double espresso (who isn't?) I thought I might try baking something fun and slightly indulgent for the weekend. The local organic strawberries at the market smelled beyond heavenly in their ripe and ruby lusciousness. Yes, I smell all my fruit and veggies before I buy. Don't you? The woman with the amber handled cane you see standing in the Whole Foods produce aisle sniffing tomatoes and berries and anything else she can get her one free hand on, Darling?

That would be me.

But I know what you really want to know is how I conjured such utter scone cuteness from troublesome gluten-free dough. Gluten-free dough is notoriously sticky and the baking mix directions suggested scooping the dough and making free-form drop shapes. Easy peasy? Yes. But I wanted more of a wedge shaped scone. Something pretty, suitable for tea time.

So using moist hands, I formed the dough into a rounded soda bread style shape- not unlike my Gypsy Soda Bread, in fact. I used a big sharp knife to score and cut the dough into eight triangles. Then I moved them- with a triangle shaped spatula- to my Exopat lined cookie sheet. I soothed and patted and baked them into the contented little wedges you see pictured.

Next time I might try rolling the dough out a little bit flatter and using cookie cutters to make a more biscuit-like shape. Just for fun.

READ MORE and get the recipe ...