Gluten & Dairy Free Orange Chocolate Scones
Servings: 8 servings
Print Recipe
Ingredients
- 2¾ cups brown rice flour plus more for dusting counter
- 1½ cups garbanzo bean flour plus
- 1 Tbsp garbanzo bean flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 cup coconut oil
- 1 cup organic whole cane sugar
- 1 cup rice milk
- ¾ cup orange chocolate chunks
Instructions
- Combine the brown rice flour, garbanzo bean flour, baking powder, baking soda and salt in a large bowl.
- In the bowl of a standing mixer fitted with the paddle attachment, combine the coconut oil and organic whole cane sugar until well mixed.
- With the mixer on low speed, add the flour mixture and rice milk alternately, a little at a time, until well mixed, about 3 minutes.
- Chill the dough for at least 3 hours or overnight.
- Preheat the oven to 375° F.
- Dust your counter liberally with brown rice flour.
- Knead the orange chocolate into the chilled dough and pat the dough into a 2-inch thick disc. Cut the disc into 8 wedges.
- Place the wedges onto a greased or parchment-line baking sheet, spaced evenly apart. Bake until scones are golden brown and firm to the touch, about 30 minutes.
Notes
Photo Attribution: Orange Dark Chocolate Scones by JoyTheBaker is licensed under CC BY-ND 2.0.