Wednesday, August 29, 2012

Gluten Free Chocolate Scones and Chocolate Strawberry Shortcake

Gluten Free Chocolate Scones

These gluten free chocolate scones are an awesome addition to a brunch or afternoon tea.  Not only are they decadent by themselves, but they also make the perfect foundation for building chocolate strawberry shortcakes.   Or you could swap those strawberries for cherries to make them more like black forest shortcakes. 

Gluten free Bisquick makes this recipe a breeze to throw together quickly.  And if you’re not using them as shortcakes, you can further customize the scones with the addition of chopped nuts, chocolate chips or even dried fruit to make them even more special.

One of my favorite varieties has the addition of both white and semisweet chips with walnuts.  But I 
don’t steer clear of additions when I’m using the scones as shortcakes.  I personally don’t like the textural challenge of nuts competing with the softer berries and whipped cream. 

Can you think of anything better with a cup of coffee?  You can always leave me a comment to give me something to dream about.

Chocolate Scones
Prep time: 10 min
Cook time:  11-13 min

  • 1 ½ cup gluten free Bisquick           
  • ½ unsweetened cocoa powder, sifted
  • 1/3 cup sugar
  • 5 tbsp cold diced butter
  • 2/3 cup milk
  • 3 eggs
  • 1 tsp vanilla
  • coarse decorating sugar, to sprinkle on top

Video Tutorial

  1. Preheat the oven to 425°F or 220 °C.  Grease a baking sheet or line the pan with either a silicone mat or parchment paper.
  2. In a large bowl stir together the gluten free Bisquick, cocoa and sugar until it’s well combined.
  3. Add the cold butter and using either a pastry cutter or two knives work the butter into the dry mixture until you have a texture resembling coarse crumbs then set it aside.
  4. In a medium bowl whisk together the milk, eggs and vanilla until well combined then add this mixture to the dry ingredients and mix until you have a soft dough resembling a very thick cake batter but don’t over-mix.
  5. Drop six large dollops onto the baking sheet trying to get them into a pretty rounded shape then sprinkle them with the coarse sugar and bake them for 11-13 minutes.
  6. When they come out let them cool on the pan for a minute then remove them with a spatula onto a baking rack to cool completely.
  7. If you’re making shortcakes, while the scones are cooling wash and slice 3 cups of strawberries and stir them together with 2 tbsp of sugar. When the scones are cool use a serrated knife to cut them in half then top with the berries and some whipped cream.

Notes:  If you’re not following a gluten free diet you can substitute the gluten free Bisquick with 1 ½ c flour, 1 ½ tsp baking powder, ¼ tsp salt. For a more decadent scone you could substitute half- and- half or heavy cream for the milk.  

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