Dark Chocolate Chunk & Pistachio Scones {Gluten-Free}
Serves: Makes 12 Scones
  • 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
  1. In a large bowl, combine the dry ingredients.
  2. Cut the cold butter into the dry ingredients until it resembles a coarse meal.
  3. Mix in the chocolate and pistachios.
  4. Make a well in the center of the flour mixture.
  5. Add the cream and the vanilla to the well and mix just until combined.
  6. Roll dough until it is 1″ thick (I pat it out to this thickness on a floured surface).
  7. Cut the dough into circles using a biscuit cutter, or slice with a knife into squares or triangles.
  8. Place on tin foil lined cookie sheet spaced 1½″ apart.
  9. 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.
  10. Cool on rack and drizzle with glaze.
  11. For Glaze:
  12. 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/