Pumpkin Chocolate Chip Gluten-Free Scones

       Who’s ready for a seasonal breakfast or teatime treat?  I personally love a good scone and these were no exception!  The combination of pumpkin, spices, and chocolate make for a delicious, well-rounded scone.  These have a dense, chewy texture which makes them perfect for dunking in your coffee or tea!

What you’ll need: 

1 cup brown sugar 

4 cups Bob’s Red Mill Gluten-Free Flour 

2 Tsp xanthan gum

3 tsp cinnamon

1 tsp nutmeg

1 tsp clove

2 tsp baking powder 

1 tsp salt 

1 Tbsp vanilla extract

12 tbsp Kerrygold butter, softened and cubed

1 cup pumpkin puree

6 tbsp heavy cream

2 eggs

1/2 cup chocolate chips

chocolate syrup, if desired

Preheat oven to 425°F.  Prepare two cookie sheet by lightly greasing or using parchment paper to cover. 

       In a mixing bowl, combine sugar, flour, baking powder, spices, and salt.  Mix well.  Cut in all of the butter until the mixture is crumbly.

       In separate bowl, whisk together the liquid ingredients.  Stir the wet ingredients into the dry ingredients.  Finally, fold in the chocolate chips.

       Drop large spoonfuls of batter onto prepared cookie sheet, then sprinkle with sugar.  This is optional, but it does add a nice texture by giving the top a wee bit of crunch.

       Bake for 10-13 minutes or until the tops are a beautiful golden brown.

       Transfer from cookie sheet onto a cooling rack and allow to cool slightly before serving. Once the scones have completely cooled, drizzle a generous amount of chocolate syrup on top then place in the fridge.  After they've chilled, it’s time to pour some tea and enjoy your delicious creation!