Happy Tuesday, everyone! We hope you’ve had a good start to your week.  You know what would make it an even better start? A batch of cinnamon scones, of course.

Gluten free baking can be a bit of a gamble. After a lot of hit and misses, here’s what I’ve learned: 1) Pamela’s Pancake Mix is the best flour blend around. It’s versatile and has great consistency, unlike most dense, dry GF flour blends. 2) Spring for the xantan gum. It seems like a silly thing to have to buy, but GF flour is very crumbly and a teaspoon of this will make an entire batch hold together. Plus it’ll last you a long time. 3) Experiment! As long as you stick to the essentials like baking powder and salt, throw in modifiers that you think will taste good. I’m always adding things like vanilla and cinnamon to my GF recipes to make them a bit more exciting (and as normal tasting as possible).

Ingredients:

2 cups of Pamela’s gluten free flour*

1/4 cup sugar

3 tablespoons cinnamon

3/4 teaspoon xanthan gum

3/4 teaspoon salt

1/2 teaspoon baking soda

2 1/2 teaspoon baking powder

1 cup chocolate chips

1 stick butter

3/4 cup milk

1/2 cup plain Greek yogurt

Cinnamon-sugar to taste

*Not worried about gluten? Use regular flour and nix the xanthan gum.

Preheat oven to 425. In a large bowl, combine all dry ingredients and chocolate chips. Cut the butter into small pieces and blend until coarse. In a separate small bowl, stir the milk and yogurt together, then gradually add to the flour blend in the mixer.

Transfer dough onto surface sprinkled with gluten-free flour and separate it into two pieces, kneading it to hold together. If the dough is still sticky, sprinkle extra GF flour on it. Pat the dough down into a 6-inch circle and cut into 6 wedges. Place 1 inch apart on a lightly greased baking pan and sprinkle with cinnamon sugar. Bake for 12-14 minutes. The cinnamon makes the dough dark, so watch the oven closely to make sure they’re not over-cooking.