Gluten Free Chocolate Chip Almond Scones

One of the first things out of my children's mouths when they crawl out of bed is, "What is for breakfast?" My five and six year old children have BIG appetites in the morning.

Our typical food cannot be poured out of a box. This recipe is one of their favorites to request. It was one of the basic recipes in my kitchen before we discovered our food allergies and can be made with conventional ingredients also. I hope you enjoy the following breakfast recipe:

Gluten Free Chocolate Chip Almond Scones

1 cup fine brown rice flour

1/2 cup potato starch

1/2 cup tapioca starch
1/3 cup sugar

1 tsp xanthan gum

1 TB baking powder

1/2 tsp salt

1/2 cup butter substitute, chilled & cut into small pieces

1 TB almond extract
1 egg (or egg substitute equivalent)
1/2 cup almond milk (or other dairy free equivalent)

1/2 cup Enjoy Life chocolate chips

2 TB almond milk
2 TB sugar

Whisk the first 7 dry ingredients in a medium or large bowl. Using a pastry blender, add butter substitute and blend until the mixture resembles small crumbs. Combine almond extract, egg substitute, and milk in a small bowl. Add wet mixture to the dry mixture and mix gently with a fork until all of the dough is wet and combined. Take care not to over mix to avoid the scones getting tough. Fold in the chocolate chips.

On a floured surface, using your hands, gently form dough into a circle and cut into eight wedges. Transfer to a baking sheet covered with parchment paper. Brush the tops of the scones with dairy free milk and dust the tops with sugar.

Bake at 425 degrees for 25 minutes until slightly browned around edges. Enjoy!