Gluten Free Chocolate Scones and Chocolate Strawberry Shortcake

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Gluten Free Chocolate Scones

These glutenfree chocolate scones are an awesome addition to a brunch or afternoontea.  Not only are they decadent bythemselves, they also make the perfect foundation for building chocolatestrawberry shortcakes.   Or you couldswap those strawberries for cherries to make them more like black forestcakes.  Gluten free Bisquick makes thisrecipe a breeze to throw together quickly. And if you’re not using them as shortcakes, you can further customizethe scones with the addition of chopped nuts, chocolate chips or even driedfruit to make them even more special. One of my favorite varieties has the addition of both white andsemisweet chips with walnuts.  I can’tthink of anything better with a cup of coffee. But I don’t like the additions if I’m using the scones as shortcakesbecause I don’t like the textural challenge competing against the softerberries and whipped cream.  
ChocolateSconesPreptime: 10 min Cooktime:  11-13 min
Ingredients

• 1 ½ cup gluten free Bisquick            
• ½ unsweetened cocoa powder, sifted
• 1/3 cup sugar
• 5 tbsp cold diced butter
• 2/3 cup milk
• 3 eggs
• 1 tsp vanilla
• coarse decorating sugar, to sprinkleon top

VideoTutorial 

Instructions

1. Preheat the oven to 425°F or 220 °C.  Grease a baking sheet or line the pan witheither a silicone mat or parchment paper.
2. In a large bowl stir together thegluten free Bisquick, cocoa and sugar until it’s well combined. 
3. Add the cold butter and using eithera pastry cutter or two knives work the butter into the dry mixture until youhave a texture resembling coarse crumbs then set it aside.
4. In a medium bowl whisk together themilk, eggs and vanilla until well combined then add this mixture to the dryingredients and mix until you have a soft dough resembling a very thick cakebatter but don’t over-mix.
5. Drop six large dollops onto thebaking sheet trying to get them into a pretty rounded shape then sprinkle themwith the coarse sugar and bake them for 11-13 minutes.
6.  When they come out let them cool on the panfor a minute then remove them with a spatula onto a baking rack to coolcompletely.
7. If you’re making shortcakes, whilethe scones are cooling wash and slice 3 cups of strawberries and stir themtogether with 2 tbsp of sugar. Whenthe scones are cool use a serrated knife to cut them in half then top with theberries and some whipped cream.

Notes:  Ifyou’re not following a gluten free diet you can substitute the gluten free Bisquickwith 1 ½ c flour, 1 ½ tsp baking powder, ¼ tsp salt. For a more decadent sconeyou could substitute half- and- half or heavy cream for the milk.