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Award Winning Decadent Chocolate Chip Almond Scones (Gluten Free)

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Prep Time:

20 minutes

Cooking Time:

10 - 13 minutes

Yield:

12 scones

My recipe was chosen as a Betty Crocker Gluten Fee Recipe Challenge Finalist (http://www.glutenfreely.com/bakerschallenge).  I took my favorite scone recipe and made a gluten free alternative using Gluten Free Bisquick!  The recipe is quick, easy and delicious.  You can have these ready to serve in about 30 minutes.

Gluten Free Chocolate Almond Scones

Ingredients

  • 2 cups Gluten Free Bisquick
  • 1 cup chocolate chips
  • 1/4 teaspoon almond extract
  • 1 1/3 cups whipping cream
  • 1 cup powdered sugar
  • 1/4 teaspoon almond extract
  • 2-3 Tablespoons water or milk
  • 3 Tablespoons sliced almonds

Directions

Heat oven to 400 degrees.

Line cookie sheet with parchment paper.

In a large bowl, Mix Gluten Free Bisquick with chocolate chips.

Place 1/4 teaspoon of almond extract in a 2 cup measuring cup and measure whipping cream into same cup.

Add whipping cream all at once to dry ingredients, stir just until dry ingredients are moistened and holding together. If too dry, add a TBS of whipping cream at a time to desired consistency.

Gently knead the dough in the bowl until smooth, about 8 times.

Divide dough in half.

On a flat surface dusted with Gluten Free Bisquick, pat each half into 6 to 7 inch round.

Cut each into 6 wedges.

Place 2 inches apart on prepared cookie sheet.

Bake 10 to 13 minutes or until golden brown.

Cool 5 minutes on the cookie sheet on a cooling rack.

Remove scones from cookie sheet, but keep them on parchment paper, place on cooling rack to cool.

In a small bowl, whisk powdered sugar, 1/4 teaspoon almond extract and 2 TBS water or milk to make icing.

Add additional 1 TBS, a tsp at a time of water or milk, if needed.

Drizzle half of the icing over warm scones.

Sprinkle with almonds.

Drizzle remaining icing over scones.