Her recipe looked perfect, but I can never leave well enough alone (unless of course I'm reviewing a cookbook or testing recipes for one) so I had to change one thing or another to accommodate my set of ingredients. She used peanuts and peanut butter but I didn't have enough of those, and I happened to have a ton of almond flour and almond butter. She used rice flour and chickpea flour and I just dumped in some Bob's Red Mill gluten-free all purpose flour mix, etc., etc. If you want to make River's fab peanut butter chocolate chip scones go here . But if you're willing to take a chance on my recipe changes, keep reading. Or maybe you'll make both. River said it's OK for me to post my recipe alterations. And maybe you'll change something, too.
Chocolate chip-almond scones, gluten-free
notes: Unlike conventional batters where you don't want to over-mix, gluten-free baked goods seem to rise higher and be more tender when they are mixed well with an electric mixer.
The scones, while not as rich as traditional scones, make a great breakfast treat.
This post contains Amazon links. I've never made a dime from Amazon, but who knows, this could be the day.