Chocolate Apple Scones (gluten-free)

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Scones:

2 cups gluten-free baking and scone mix (I use Bob's Red Mill)

1 cup sucanat or sweetener of your choice

8 tablespoons frozen unsalted butter

2 cups apples, skin and core remove, chop into small pieces
1 cup dark chocolate chips

1/2 cup whole milk or cream

1 egg, room temperature

1 teaspoon nutmeg
1 teaspoon cinnamon

Preheat oven to 400 degrees F.

Combine apples, nutmeg, cinnamon and sugar in a bowl. Set aside. Combine flour, baking powder, and salt in a large bowl. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly. 

Mix milk (or cream) and egg in a separate bowl. Fold into dry ingredients. Add apple mixture and fold to combine.

Pat dough out onto a lightly floured surface. Use a round pastry cutter or a drinking glass (make sure to flour the edge first) and cut into pieces roughly 2 inches in diameter (they expand). Place on a cookie sheet spaced 2 inches apart. Should yield 9 scones.

Bake for 15 minutes or until golden brown.

Drizzle chocolate on top (optional).

Chocolate Drizzle:

1/4 cup chocolate chunks (bittersweet chocolate)

1/4 cream

Bring heavy cream in a saucepan on medium heat to simmer (don't boil). Pour over chocolate chunks and whisk until chocolate mixture is smooth and shiny.

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