It had been a while since I'd made scones, and since I had both buttermilk and gluten free cinnamon chips in the house (Hershey's brand is gluten free), I decided I'd whip up a quick batch earlier this week.
Of course, you can customize these gluten free scones to your taste, using cinnamon chips (my favorite), chocolate chips (my husband and kids' favorite), or even blueberries or nuts.
1 3/4 cups all-purpose gluten free baking flour (choose your favorite blend -- I've used many different kinds over the years)
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup buttermilk
1/3 cup butter, melted
3/4 cup chocolate or cinnamon chips, berries, or nuts
Preheat oven to 400 degrees. In a bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, and salt).
Melt the butter and then, once it cools a bit, stir in the buttermilk.
Add the butter/buttermilk mixture into the bowl of dry ingredients until combined.
Add the chips, berries, or nuts.
Scoop 12 large spoonfuls of the batter onto a cookie sheet lined with parchment paper.
Bake 20 minutes until a toothpick inserted into a scone comes out clean and the scones are slightly golden.
Cool on a wire rack.