A quick peek around the internet will tell you that everyone's got their own scone recipe. From the traditional, to the bizarre, and everything in-between. Some use cold butter, some use soft butter, some use cream. Some use milk, some use eggs, some don't use any of that stuff.
This is my version.
I love the combination of cinnamon and chocolate, in the right ratio so that you can taste both. They end up kinda tasting like a biscuit-y cookie. Perfect with coffee or tea.
Cinnamon Chocolate Chip Scones
2/3 c. brown rice flour
2/3 c. sorghum flour
2/3 c. tapioca starch
pinch xanthan gum
2 t. baking powder
1/4 t. baking soda
1 T. cinnamon
2 eggs, beaten
1/4 c. brown sugar
1 t. vanilla
1 c. mini chocolate chips, or chocolate chunks
To sprinkle on top:
1 T. sugar
1/4 t. cinnamon
1/8 t. salt
Preheat the oven to 375.
Mix the egg, sugar, and vanilla until combined. Mix the dry ingredients together, then stir into the wet ingredients. It may take a little stirring, but they will eventually all mix together. It will form a soft, slightly sticky dough. Mix in the chocolate.
On a greased cookie sheet, plop the dough in a mound and form a flattened circle- not too flat, about a half inch or so.
Sprinkle on the cinnamon/sugar/salt mixture, and bake for about 20 minutes.
The center will be set and form a nice crust on top.
After removing from the oven, cut into wedges with a pizza cutter.
Please, learn from my mistakes and let them cool before enjoying. :o)