Carob Chip Scones

This recipe delivers a dozen flaky, gluten-free scones that will come in handy for breakfast on the run, a tea-time snack or a brown-bag treat.

From: Kelly Keough

Show: The Sweet Truth

Ingredients

1 1/2 cup plus 1 tablespoon gluten-free baking flour, divided

1 cup quinoa flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon xanthan gum

1 teaspoon cinnamon

2 teaspoons Stevia Plus powder (available at natural foods stores and online)

dash salt

1/2 cup vegetable shortening

1 egg

3/4 cup almond milk

1 tablespoon vanilla

4 tablespoons dark agave nectar, plus extra for topping

2 droppers Vanilla Crème stevia

2 droppers milk chocolate stevia

3/4 cup unsweetened carob chips

Preparation

Level: Easy

Servings: 12

Cook Time: 25 min

Ready In: 45 min

Preheat oven to 400 degrees. Place an ungreased baking pan in oven.

Sift 1 1/2 cups gluten-free flour, quinoa flour, baking powder, baking soda, xanthan gum, cinnamon and stevia powder into bowl of a stand-up mixer. Cut in vegetable shortening with pastry cutter or a fork until mixture resembles little balls the size of peas.

In a separate bowl, whisk together egg, almond milk and liquid stevia. Using stand-up mixer with paddle attachment, add wet ingredients to dry ingredients. Be careful to not overwork dough. Gluten-free dough is naturally sticky.

Dredge unsweetened carob chips in remaining gluten-free flour, tossing lightly to coat chips. Work chips carefully into dough.

Spoon heaping tablespoons of dough onto heated baking pan. Drizzle a teaspoon of agave nectar on each scone in a criss-cross pattern.

Reduce oven temperature to 350 degrees. Bake scones for 15 to 20 minutes. Cool on wire rack.

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