From: Art of Gluten-Free Baking (http://artofglutenfreebaking.com)
Chocolate Chip Scones, Gluten-Free
Yield: about 12 scones
Preheat oven to 375 degrees/190 C/Gas Mark 5. Line a large baking sheet with parchment paper.
In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the cold butter pieces and rub into the mixture. Work quickly–you don’t want the butter to get too warm.
Once the mixture looks like wet sand mixed with differing sized pebbles, add the cream and stir with a spoon until just combined–the mixture will be very thick and will look “shaggy.” Add the chocolate chips and stir until combined.
To roll out and cut scones in to hearts
To shape scones into a disk
At this stage, you can wrap the baking sheet with the cut scones with plastic wrap and place in the fridge overnight for baking the next morning.When you are ready to bake the scones
If desired, brush scones with heavy cream. Disregard this step if you are dairy sensitive.
Bake at 375 degrees for about 25 minutes, or until the edges of the scones are a medium brown. If you are baking them straight from the refrigerator, add about 5-10 extra minutes. Remove from oven. If you used the disk method, re-cut the triangles to be sure they are separate pieces.
Serve warm, plain or with butter and jam.