Gluten free friends, this one is for you! We will also have plenty of gluten free choices at our BIG Bake Sale on October 4th at Weaver Street Market in Carrboro. We’re aiming to please!
I grew up outside of Buffalo, New York where orange chocolate is a very popular treat. I thought I’d recreate that taste in a scone. I’m pretty happy with the results.
– Linda Nelson
Orange Chocolate Chip Gluten-Free Scones
2 cups gluten free flour (or all purpose flour, if you aren’t worried about gluten)
3/4 teaspoon xanthan gum (leave it out, if you are using all purpose flour)
1/2 teaspoon salt
1 tablespoon baking powder
1/4 cup sugar
5 tablespoons vegan butter or solid coconut oil (make sure your butter or coconut oil is cold and cut up into cubes)
1 cup coconut milk from a can
1 tablespoon orange zest
1 cup fair trade, vegan chocolate chips (I use Equal Exchange)
if you want an extra orangey taste and aroma, add 1/4 to 1/2 teaspoon orange extract
Preheat the oven to 425.
Whisk the flour, xanthan gum, salt, baking powder, and sugar together in a bowl. With two knives or a pastry cutter, cut the butter or solid coconut oil into the flour mixture just as you would when making pie crust. Cut until you have pea sized crumbs. Stir in the coconut milk and the extract, if you are using it, and fold in the orange zest and chocolate chips soon after. There is no need to mix this too smoothly. Just stir until the flour mixture is incorporated.
Lightly oil a scone pan, or oil or line a cookie sheet with parchment paper. If using a scone pan, drop equal amounts of the dough into the sections. If using a cookie sheet, pat the dough into a circle, and cut it into six or eight wedges using a pizza cutter or a knife. Bake for 15 to 20 minutes until the tops are lightly browned.
Cool on a baking rack for about ten minutes, and add a glaze of 1/2 cup of powdered sugar and one to three teaspoons of orange juice. Drizzle all over the scone tops, and eat and share!