Gluten-Free Chocolate Chip Scones Recipe – Simples Recipe Ever

• 2 1/2 cups (430g) gluten-free all-purpose flour
• 1/2 cup (100g) raw cane sugar or coconut sugar
• 1 Tbsp baking powder
• 1 tsp sea salt
• 1 tsp ground cinnamon, optional
• 1 ¼ cups (10oz) full-fat canned coconut milk
• 1 Tbsp pure vanilla extract
• 1 cup (170g) chocolate chips

Instructions

Please take note that if your home maintains a reasonably moderate temperature, there is a possibility that the coconut cream and coconut water in your can of coconut milk will separate from one another inside the can. To determine whether the coconut cream has separated from the water in the can of coconut milk, you should first open the can before beginning the recipe.

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In the event that it has, transfer the entire can of coconut milk to a jar or measuring cup, and then place it in the microwave for thirty to sixty seconds, or until it requires little effort to combine. First, give the coconut milk a thorough stir before measuring it out.

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Before beginning, prepare a large sheet pan by lining it with parchment paper and preheating the oven to 400 degrees Fahrenheit. In the event that you do not have parchment paper, you can also use cooking spray to spray the cookie sheet you are using. In a large bowl, combine the dry ingredients by stirring them together until they are completely incorporated.

Add the flour, sugar, baking powder, and sea salt. The liquid components, being the canned coconut milk and vanilla extract, should be poured into the mixing bowl containing the dry ingredients, and then the mixture should be thoroughly mixed until a thick dough is formed. The dough should not be excessively sticky or dry, and it should be able to be pressed against one another with relative ease.

In the event that it appears to be excessively sticky, it is recommended to incorporate a quantity of ¼ cup to ½ cup of additional flour, or until it becomes easily manageable. When the dough appears to be too dry, add additional full-fat coconut milk until it is able to be easily brought together. The chocolate chips should be added to the mixing bowl, and then they should be mixed into the dough. I find that using my hands is the most effective way to accomplish this task.

Create a large ball out of the dough, and then roll it out into a disc that is round or oval. Make eight triangles of equal size out of the disc by cutting it with a knife that is sharp.
You should arrange the triangles in a single layer on the baking sheet that has been prepared, but you should give them some room to expand. Make use of more chocolate chips by pressing them into the top of the dough, if you so desire.

You should bake the scones on the middle rack of an oven that has been warmed for twenty to twenty-five minutes, or until they are golden brown and baked all the way through. Considering that I reside at a high elevation, I bake mine for twenty-two minutes. After removing the scones from the oven, wait five minutes before serving them so that they can regain their temperature.