Happy Mother’s Day! I’m sure everyone says this about their mom, but mine is truly the most amazing woman I’ve ever met. She’s my best friend, my rock, my support. I wouldn’t be half the person I am today without her guidance. She’s coming up to spend the day with me (and to go to the circus!), so I decided to do a “Mother’s Day Tea” in her honor.
What better food to serve during tea than scones? I’ve never made scones before, and the first time would be gluten free. Ah, probably not my wisest idea, but dedication here!
If you don’t want gluten free scones, just substitute with all purpose flour. Here’s what you’ll need –
- 2 cups King Arthur Gluten Free Flour + some for dusting
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 tbsp cold unsalted butter, cut into 1/4” cubes
- 3/4 cup (6 oz) Greek yogurt
- 2 squares of Ghirardelli dark chocolate, roughly chopped (or fruit, or nuts or whatever you fancy)
Preheat your oven to 425. Mix together the flour, sugar, baking powder and soda and salt. Cut in the butter using a fork or a pastry blender until you have a rough crumble.
Stir in your chocolate then the yogurt. I used Chobani dark cherry for mine. If your dough looks a little crumbly and isn’t holding together (because lets face it, we’re using gluten free flour here), add a tsp or two of water.
Knead the dough two or three times and form a circle about 9 – 10 inches in diameter. Cut into 8 pieces.
Pop in your oven for 12 – 15 minutes (should ever so slightly start to golden around the edges and on the bottom). For super easy clean, use a Silplat or parchment paper.
Let cool on a wire rack. Enjoy!