Dark Chocolate Chunk & Pistachio Scones {Gluten-Free}
- 2¾ C. Gluten-free Flour Blend(with Xanthan gum)
- ¼ C. Coconut Flour
- 4½ t. Baking Powder
- 6 T. Sugar
- 7 T. Cold Butter
- 1 t. Vanilla
- ⅓ C. Dark Chocolate, chopped into chunks
- ⅓ C. Pistachios, roughly chopped
- 1½ c. Heavy Cream
- 1 C. Powdered Sugar
- 1 T.+ Water
- In a large bowl, combine the dry ingredients.
- Cut the cold butter into the dry ingredients until it resembles a coarse meal.
- Mix in the chocolate and pistachios.
- Make a well in the center of the flour mixture.
- Add the cream and the vanilla to the well and mix just until combined.
- Roll dough until it is 1″ thick (I pat it out to this thickness on a floured surface).
- Cut the dough into circles using a biscuit cutter, or slice with a knife into squares or triangles.
- Place on tin foil lined cookie sheet spaced 1½″ apart.
- Bake at 400 degrees for 5 minutes. Reduce the heat to 350 degrees and finish cooking for 10-12 minutes, or until the tops are lightly golden brown.
- Cool on rack and drizzle with glaze.
- For Glaze:
- Place powdered sugar in a bowl and slowly whisk in water, starting with 1 tablespoon until it reaches the desired consistency.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/05/01/dark-chocolate-chunk-pistachio-scones-gluten-free/
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