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Chocolate Chip Scones (dairy free, egg free, gluten free, nut free)

I got all of my food allergy results a few days ago.  So what does that mean?  Let the experimentation begin!

I made two batches of chocolate chip scones this week.  Both are egg free.  One is also dairy and gluten free.  Both are delicious!  And very easy to make.  Honestly, the dairy and gluten free version tasted just like chocolate chip cookies to me.  What a treat as I embark on this journey.

As someone that is passionate about baking…and loves to taste what I make, it’s good to know I don’t have to completely give up what I love.  Having some allergen friendly treats here and there will definitely make this process easier.

These scones are great for breakfast, brunch or a snack any time of day.  They pair well with soup too.  Give them a try.  Which version do you like best?

 
 

Chocolate Chip Scones (egg free, nut free)

1 cup whole wheat flour*
1 cup white rice flour
1/3 cup sucanat/rapadura or cane sugar
1 tsp. baking soda
1/2 tsp. sea salt
1/3 cup chocolate chips (dairy, egg, soy free)
1/2 cup butter (cold)
1/2 cup milk
3 Tbsp. sour cream

Heat oven to 400 degrees.  Line a baking sheet with parchment paper.

Mix flour, sugar, baking soda and salt (in a bowl or food processor).

Cut in butter until the dough is crumbly (I do this with my hands or food processor).

Mix in chocolate chips.

Add milk and sour cream.  Mix until a ball of dough forms.  Shape dough into a round disk, 1/2 – 3/4″ thick.  Cut into 8 – 10 scones.

Place scones on prepared baking sheet.  Bake about 25 minutes.  Allow to cool for about 5 minutes.

*You can use all wheat flour or all white rice flour (to make them gluten free).

Chocolate Chip Scones (egg free, dairy free, gluten free, nut free)

2 cups white rice flour
1/3 – 1/2 cup sucanat/rapadura or cane sugar
1 tsp. baking soda
1/2 tsp. sea salt
1/3 – 1/2 cup chocolate chips (dairy, egg, soy free)
1/2 cup palm shortening
1/4 cup squash or pumpkin (pureed)
1/2 cup water

Heat oven to 400 degrees. Line a baking sheet with parchment paper.

Mix flour, sugar, baking soda and salt (in a bowl or food processor).

Mix in the shortening until the dough is crumbly (I do this with my hands or food processor).

Mix in chocolate chips.

Add the water and squash. Mix until a ball of dough forms. Shape dough into a round disk, 1/2 – 3/4″ thick. Cut into 8 – 10 scones.

Place scones on prepared baking sheet. Bake about 25 minutes. Allow to cool for about 5 minutes.

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