Today is National Chocolate Chip Day in the U.S.!  Let’s make it a world-wide celebration! 🙂

There are several recipes for regular scones online so here is my recipe for
4 Large Gluten-Free Chocolate Chip Scones:
-Preheat oven to 400 degrees

1-1/3    Cups Bob’s Red Mill Gluten Free Flour
1/4       Cup Organic Sugar (you can omit the sugar if you use 1 Cup of chocolate chips)
1-1/4    Teaspoon Aluminum Free Baking Powder
1/4       Teaspoon Baking Soda
1/4       Teaspoon Xanthan Gum
1/8       Salt (you can omit the salt if you prefer to use Earth Balance as the buttery spread has
salt in it)
1/2 to 1 Cup Semi-Sweet Chocolate Chips (I use a cup; but I am a chocoholic)
5           Tablespoons Unsalted Butter OR  Earth Balance Organic Buttery Spread
1            Large Egg
1/3       Cup Half and Half

-Whisk the first six dry ingredients together
-Cut in the butter until distributed throughout the mixture (it will look lumpy)
-Add the chocolate chips and mix gently until equally distributed
-Mix the egg and half and half together
-Add to the dry mixture and mix until completely combined.  The mixture should be rather gooey but if it seems dry you can add a bit more half and half
-Butter a 9 inch round baking pan (or whatever you have handy) and drop 4 large spoonfuls of the mixture into the pan
-Bake for 20 minutes or until the scones are golden

Enjoy!  And of course, for today only, all chocolate chips are calorie free 😉   If there are any scones left over they do freeze well.