Gus arrived home for the holidays last night. His day started in Palo Alto at 5:45 a.m.; the last leg was a bus ride from Logan to Portland, arriving at 8:10 p.m., in time for pizza on the grill. (We experimented with a new GF crust, but that’s for later…)
Since his every GF wish is my command, I just finished a batch of Chocolate Almond Scones: breakfast at 1:20 p.m. EST after a late night of “White Christmas” and some of a James Rollins novel.
Chocolate Almond Scones
1 cup (6 oz.) GF flour mix
1/3 cup (3 oz.) almond flour (remember you can grind your own – see photos.)
¼ cup (2 oz.) granulated sugar (plus 1 tablespoon for sprinkling on top of the scones.)
1 ½ teaspoon baking powder
¼ teaspoon xantham gum
1/8 teaspoon fine sea salt
¾ cup dark chocolate chips or chopped chocolate bits
1 medium egg
Heavy cream (about ½ cup)
½ teaspoon almond extract (more or less to taste.)
Oven at 425 F Bake; baking sheet lined with parchment paper
- Measure the flours, sugar, baking powder, xantham gum, and salt into a medium sized mixing bowl. Whisk to blend.
- Add the chocolate chips.
- Crack the egg into a glass measuring cup. Add to it heavy cream to measure 2/3 cup. Add the almond extract and whisk to blend.
- Pour the wet ingredients into a well in the dry ingredients. Stir to form a stiff dough.
- Spoon the dough out onto a floured surface. Knead 3-4 times, pat into a ball. Cut the large ball in half and form into two 1 ¼ inch disks and pat with any cream/egg mixture remaining in the measuring cup. Sprinkle with remaining tablespoon of sugar.
- Cut each disk into six wedges. Place on the prepared baking sheet. Cook at 425 F for 12 minutes or until lightly browned at the edges.