Dessert: Bittersweet Chocolate Scones Recipe | Myrecipes

Recipe by Robert Landolphi Bittersweet chocolate is the kicker in these tempting gluten-free scones. Dunk them in mugs of steaming coffee and prepare to be wowed.

This recipe includes fertility superfoods such as:

Brown Rice

Health and fertility benefits of Bittersweet Chocolate Scones Recipe | Myrecipes

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

2.6 ounces white rice flour (about 1/2 cup)
2.3 ounces brown rice flour (about 1/2 cup)
2.1 ounces sweet white sorghum flour (about 1/2 cup)
1/2 cup plus 1 teaspoon sugar, divided
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons chilled unsalted butter, cut into small pieces
2 ounces bittersweet chocolate, finely chopped
1/2 cup plus 1 tablespoon nonfat buttermilk, divided
1 large egg
White rice flour, for dusting

Instructions

Preheat oven to 400 °.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1/2 cup sugar, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in chocolate.
Combine 1/2 cup buttermilk and egg in a small bowl; stir with a whisk. Add to flour mixture; stir just until moist.
Turn dough out onto a surface lightly dusted with white rice flour. Pat dough into an 8-inch circle; cut into 10 wedges. Place wedges on a baking sheet lined with parchment paper. Brush 1 tablespoon buttermilk over surface of dough; sprinkle with 1 teaspoon sugar.
Bake at 400 ° for 18 minutes or until golden brown. Remove scones from baking sheet to a wire rack. Serve warm.

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