Gluten-Free Banana Chocolate Chip Scones
These scones are perfect as is, or topped with some cream cheese or chocolate hazelnut spread. Feel free to use 1 1⁄2 cups of your favorite gluten-free baking mix, such as Gluten-Free Bisquick, in place of the brown rice flour, tapioca starch, xanthan gum, baking powder, baking soda, and salt to save a little time.
Serves: 8Hands-on: 15 minutesTotal: 50 minutesDifficulty: Easy
- 1 1⁄4 cups plus 1 Tbsp. brown rice flour, divided
- 1⁄4 cup arrowroot starch
- 4 tsp. xanthan gum
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1⁄2 tsp. salt
- 1⁄4 cup sugar
- 6 Tbsp. cold butter, cut into chunks
- 1 egg yolk
- 1 small ripe banana, peeled and mashed
- 1⁄2 cup sour cream
- 1 tsp. vanilla extract
- 1⁄2 cup gluten-free mini chocolate chips
- 1 egg white, beaten
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and sprinkle with 1 tablespoon brown rice flour. Set aside.
- Place 1 1⁄4 cups brown rice flour, arrowroot starch, xanthan gum, baking powder, baking soda, salt, and sugar in the bowl of a food processor. Pulse to mix the ingredients.
- Add the cold butter and pulse until the mixture forms pea-size chunks.
- Add the egg yolk, mashed banana, sour cream, vanilla extract, and mini chocolate chips. Pulse again until the dough just comes together in a ball. Spoon the dough onto prepared baking sheet.
- Quickly form the dough into a disk, about 10 inches in diameter and 3⁄4 to 1 inch thick. Cut into eight even wedges and move the wedges apart so they are not touching each other.
- Brush the tops of the scones with the egg white.
- Bake in preheated oven for 18 to 20 minutes or until the tops are golden brown. Remove from oven and move scones to wire cooling rack for 15 minutes before serving.
- Store in an airtight container once the scones are completely cool.