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
Serves: 8Hands-on: 15 minutesTotal: 50 minutesDifficulty: Easy
- 1¼ cups plus 1 Tbsp. brown rice flour, divided
- ¼ cup arrowroot starch
- 4 tsp. xanthan gum
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- ¼ cup sugar
- 6 Tbsp. cold butter, cut into chunks
- 1 egg yolk
- 1 small ripe banana, peeled and mashed
- ½ cup sour cream
- 1 tsp. vanilla extract
- ½ 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 1¼ 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" round and ¾"–1" 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 18–20 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.