Chocolate Chip Scones

makes 10-12 scones

• 1 1/2 cups all purpose or gluten-free all purpose flour
• 1 teaspoon xanthan gum only if using gluten-free flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 tablespoons cold unsalted butter cut into 1/2 inch pieces
• 1 cup cold heavy cream (plus 1 tablespoon extra for brushing tops)
• 1/2 cup semi-sweet chocolate chips
• 1 tablespoon cinnamon sugar (optional)

Preheat oven to 375 degrees.

1. In a large bowl, whisk together flour, xanthan gum (if using gf flour), sugar, baking powder, and salt.
2. Add butter pieces to the bowl and using a pastry cutter or two knives, cut the butter into the flour until mixture resembles coarse crumbs (there will be bits of different sized butter).
3. Stir in cold cream just until combined.
4. Gently fold in chocolate chips.
5. Pour mixture onto a sheet of waxed paper that has been lightly dusted with flour, knead into a ball with hands lightly dusted in flour, and pat into a 1/2 to 3/4 inch thick disk (I did 1/2 inch because I like mine on the thinner side).  Quickly knead scraps into a ball, pat into disk and cut into more scones, repeating until dough is gone.
6. Using a 2 1/2 to 3 inch biscuit cutter or drinking glass lightly dusted in flour, cut out scones and place two inches apart on a baking sheet lined in parchment paper.
7. Brush tops with the heavy cream using a pastry brush or your finger tips, and sprinkle with cinnamon sugar if desired.
8. Bake until golden brown,  15-20 minutes.
9. Cool scones on a wire rack.
10. Serve warm!

recipe adapted from Art of Gluten-Free Baking

all photos via the aesthete and the dilettante