Gluten-Free Decadent Chocolate Chip Scones

Gluten Free
Gluten-Free Decadent Chocolate Chip Scones
30 min.
12
215kcal

Suggestions


Indulge in the delightful world of gluten-free baking with our Decadent Chocolate Chip Scones! Perfectly suited for those who are gluten-sensitive or simply looking to enjoy a lighter treat, these scones are a heavenly addition to your morning meal, brunch, or even dessert. With a rich, buttery flavor and the irresistible sweetness of chocolate chips, they are sure to please everyone at the table.

Ready in just 30 minutes, these scones are not only quick to prepare but also incredibly satisfying. The combination of whipping cream and gluten-free mix creates a soft, tender dough that bakes to a beautiful golden brown. Each bite is a perfect balance of rich chocolate and nutty almond, enhanced by a drizzle of sweet icing that adds an extra touch of decadence.

Whether you’re hosting a brunch gathering or simply treating yourself to a cozy breakfast at home, these scones are the ideal choice. Serve them warm, and watch as your family and friends savor every delicious morsel. With only 215 calories per serving, you can enjoy this delightful treat without any guilt. So, roll up your sleeves and get ready to impress with these scrumptious gluten-free chocolate chip scones!

Ingredients

  • oz chocolate chips 
  • 1.3 cups whipping cream 
  • 0.5 teaspoon almond extract gluten-free
  • cup powdered sugar gluten-free
  • tablespoons water 
  • tablespoons almonds sliced
  • cups frangelico gluten free

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • wire rack
  • measuring cup

Directions

  1. Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  2. In large bowl, mix Bisquick mix and chocolate chips. In 2-cup measuring cup, mix whipping cream and 1/4 teaspoon of the almond extract. Stir into Bisquick mixture until soft dough forms, adding 1 to 2 tablespoons additional whipping cream if necessary.
  3. Divide dough in half. On surface sprinkled with Bisquick mix, pat each half into a 6-inch round.
  4. Cut each round into 6 wedges.
  5. Place wedges 2 inches apart on cookie sheet.
  6. Bake 10 to 13 minutes or until golden brown. Cool 5 minutes; remove parchment paper with scones to cooling rack. In small bowl, mix powdered sugar, remaining 1/4 teaspoon almond extract and enough milk for desired drizzling consistency.
  7. Drizzle half the icing over warm scones.
  8. Sprinkle with almonds.
  9. Drizzle with remaining icing.
  10. Serve warm.

Nutrition Facts

Calories215kcal
Protein2.33%
Fat60.63%
Carbs37.04%

Properties

Glycemic Index
0.83
Glycemic Load
0.02
Inflammation Score
-2
Nutrition Score
1.9808695705041%

Flavonoids

Cyanidin
0.06mg
Catechin
0.03mg
Epigallocatechin
0.06mg
Epicatechin
0.01mg
Eriodictyol
0.01mg
Naringenin
0.01mg
Isorhamnetin
0.07mg
Kaempferol
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:214.64kcal
10.73%
Fat:14.84g
22.84%
Saturated Fat:8.71g
54.43%
Carbohydrates:20.41g
6.8%
Net Carbohydrates:20.09g
7.31%
Sugar:18.78g
20.87%
Cholesterol:29.88mg
9.96%
Sodium:7.51mg
0.33%
Alcohol:0.06g
100%
Alcohol %:0.13%
100%
Protein:1.28g
2.56%
Vitamin A:388.76IU
7.78%
Vitamin E:0.88mg
5.89%
Vitamin B2:0.08mg
4.72%
Calcium:34.5mg
3.45%
Manganese:0.06mg
2.91%
Vitamin D:0.42µg
2.82%
Phosphorus:27.37mg
2.74%
Potassium:84.39mg
2.41%
Magnesium:8.65mg
2.16%
Copper:0.03mg
1.49%
Selenium:0.96µg
1.37%
Fiber:0.31g
1.25%