Decadent Gluten Free Chocolate Chip Almond Scones

I earned a Top 10 Finalist award in the Betty Crocker Gluten Free Baker's Challenge with this recipe. Using gluten free Bisquick, these scones come together quickly and can be enjoyed in less than 30 minutes. Simple and delicious!

2 cups Gluten free Bisquick
1 cup chocolate chips
1/4 tsp almond extract
1 1/3 cups whipping cream
1 cup powdered sugar
1/4 tsp almond extract
2 -3 TBS water or milk
3 TBS sliced almonds

Heat oven to 400 degrees.
Line cookie sheet with parchment paper.
In a large bowl, Mix Gluten Free Bisquick with chocolate chips.
Place 1/4 teaspoon of almond extract in a 2 cup measuring cup and measure whipping cream into same cup.
Add whipping cream all at once to dry ingredients, stir just until dry ingredients are moistened and holding together. If too dry, add a TBS of whipping cream at a time to desired consistency.
Gently knead the dough in the bowl until smooth, about 8 times.
Divide dough in half.
On a flat surface dusted with Gluten Free Bisquick, pat each half into 6 to 7 inch round.
Cut each into 6 wedges.
Place 2 inches apart on prepared cookie sheet.
Bake 10 to 13 minutes or until golden brown.
Cool 5 minutes on the cookie sheet on a cooling rack.
Remove scones from cookie sheet, but keep them on parchment paper, place on cooling rack to cool.
In a small bowl, whisk powdered sugar, 1/4 teaspoon almond extract and 2 TBS water or milk to make icing.
Add additional 1 TBS, a tsp at a time of water or milk, if needed.
Drizzle half of the icing over warm scones.
Sprinkle with almonds.
Drizzle remaining icing over scones.

Recipe Summary:
Yield: 12 scones
Prep Time: 10 minutes
Cook Time: 10 - 13 minutes

Other recipes by Americus Garden Inn B&B:
Old Fashioned Baked Apples (Americus Garden Inn)
Peanut Butter Feather Pancakes
Chocolate Cheesecake Muffins
Georgia Peach Bread
Salsa Omelet (Americus Garden Inn)
Best Blueberry Muffins Ever
Americus Georgia Pecan Tarts

Recipe Provided By:
Americus Garden Inn B&B
Americus, GA

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