Gluten Free Sour Cream Chocolate Chip Scones (Edit recipe)

Whenever I am on the hunt for a gluten free treat, I always gravitate towards a gluten free scone! I love the flavor you can pack into a little scone and wide variety of flavor combinations you can create (see my Blueberry Lemon Scone recipe for more inspo)! My Gluten Free Sour Cream Chocolate Chip Scones are flaky but not dry. There is a richness to them from the sour cream and butter, but it doesnt stop you from going back for seconds!

20 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	369
Fat:	22 g
Carbohydrates:	40 g
Protein:	8 g
Cholesterol:	55 g
Sodium:	470 mg
Fiber:	3 g
Sugars:	12 g
Calculated per serving.

by leahxglutenfree

View original recipe

Serves: 8

Ingredients

2 cups Gluten Free Flour, (I used all-purpose flour)
1 tsp Xanthan Gum
2 tsp Baking Powder
1 tsp Salt
8 Tbsp Unsalted Butter, cold
1 Egg
0.25 cup Brown Sugar
1 tsp Vanilla Extract
1 cup Sour Cream
0.5 cup Semi-Sweet Mini Chocolate Chips

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large mixing bowl, combine gluten free all-purpose flour, xanthan gum, baking powder, and salt.
Cube the stick of butter and cut it into the flour mixture. You can use two forks or a pastry dough blender. Combine until the mixture becomes crumbly. Then mix in the mini chocolate chips.
In a separate bowl whisk together the egg, brown sugar, vanilla, and sour cream.
Fold your wet ingredients into your dry ingredients until it starts to come together. Don’t be alarmed if it is still a little crumbly.
Dust your counter and the dough with some flour and lightly push the dough together, being careful to not to overwork the dough. If you spend too much time forming the dough, the butter will melt.
Shape the dough into a circle about 8-9inches across & an inch thick. Cut into 8 even triangles and carefully transfer to your pan. If you want a mini scone, cut the triangles in half.
Bake for 20-25 minutes or until the edges start to turn golden brown.