Gluten Free Recipe: Cinnamon Chip Scones, Perfect for Fall...

Whether you serve them with a warm latte on a cool Fall morning -- or save them as a mid-afternoon treat, these Gluten Free Cinnamon Chip Scones are easy to make and sure to please. You can use your favorite gluten free flour mixture (one that can be substituted cup-for-cup for regular flour in baking). And feel free to swap the cinnamon chips for chocolate chips -- or better yet, use fresh berries like blueberries or raspberries (or both!). This scone recipe is very versatile, so you can try a new variety each time.

Ingredients:

1 3/4 cups gluten free flour (I used King Arthur brand)

1/4 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2/3 cup buttermilk

1/3 cup unsalted butter, melted

3/4 cup cinnamon chips (make sure they are gluten free -- I used Hershey's brand)

You can also substitute chocolate chips, berries, or nuts -- or any combination of those

Instructions: 

1.) Preheat oven to 400 degrees

2.) Spread parchment paper on a baking sheet (this helps prevent the scones from burning on the bottom)

3.) In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. 

4.) Melt butter and then combine it with the buttermilk, in a separate bowl from the dry ingredients. 

5.) Stir the liquid mixture into the dry ingredients until combined. 

6.) Fold in cinnamon chips

7.) Scoop 8-12 equal spoonfuls of dough (depending on how big you like your scones) onto your baking sheet. 

8.) Bake for about 20 minutes, or until knife comes out clean. Scones should be slightly golden. 

These are great enjoyed warm. If you'd like to store some for later, be sure to let them cool thoroughly before storing them in a tin or other storage container, so they don't end up getting soggy from residual steam.