Chocolate Chip Ginger Scones
Cinnamon Ginger Chocolate Scones are a delectable as morning treat that seamlessly blends the warmth of cinnamon, the spicy kick of ginger, and the indulgent sweetness of chocolate. This recipe is a nod to the innovative use of gluten-free ingredients, making it a wonderful. Utilizing sorghum flour for its mild taste and beneficial nutrients, combined with almond meal and either potato starch, tapioca flour, or cornstarch, these scones achieve a delightful texture. The addition of cold butter creates a crumbly dough that, when mixed with the richness of yogurt and the essence of vanilla, forms the perfect backdrop for the mini chocolate chips and crystallized ginger pieces. Baked until golden and brushed with melted butter and a sprinkle of cinnamon sugar, these scones offer a crisp exterior with a soft, moist interior. The taste is a harmonious blend of sweet and spicy, with the chocolate chips melting into the dough, perfectly complementing the aromatic ginger and cinnamon.
- 1 cup Sorghum Flour
- 6 tablespoons Almond Meal
- ⅓ cups Potato Starch
- ¼ cups Firmly Packed Brown Sugar
- 1½ teaspoon Baking Powder
- 1 teaspoon Xanthan Gum
- ¾ teaspoons Baking Soda
- ½ teaspoons Ground Cinnamon
- ½ teaspoons Kosher Salt
- 6 tablespoons Cold Unsalted Butter
- ⅔ cups Plain Nonfat
- 1 Large Egg
- ½ teaspoons Pure Vanilla Extract
- ½ cups Mini Chocolate Chips
- ⅓ cups Finely Chopped Crystallized Ginger
- 1 tablespoon Unsalted Butter
- 1 tablespoon Granulated Sugar
- Warming Up the Kitchen
Bake adventure by preheating the oven 375°F (190°C). Lovingly butter a 9-inch metal pie pan, preparing it for the delightful batter.
- Creating the Flavor Foundation
In the food processor, unite sorghum flour, almond meal, and starch with a whisper of brown sugar, a sprinkle of baking powder, xanthan gum for texture, baking soda, and a hint of cinnamon and salt for depth. Pulse in cold butter until your mixture resembles a rustic, coarse meal. In a separate bowl, whisk together the creaminess of yogurt, the richness of an egg, and a dash of vanilla until well blended. Combine this liquid treasure with your flour mixture, pulsing into a rough but promising batter. With a final flourish, add the mini chocolate chips and finely chopped crystallized ginger.
- Assembling with Care
Softly transfer the batter into your prepared pan, smoothing it into an even layer. Brush the top with melted butter for a golden finish, then sprinkle a mix of granulated sugar and cinnamon for a sweet and spicy crust.
- The Bake-Off
Let the scone to bake to perfection, turning a beautiful golden brown and feeling springy to a gentle touch, about 30 minutes. Cool on a wire rack before slicing into wedges, revealing the warm, spiced interior dotted with melting chocolate and zesty ginger.
