Bittersweet Chocolate Scones

• 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

1. Preheat oven to 400u0b0.
2. 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.
3. Combine 1/2 cup buttermilk and egg in a small bowl; stir with a whisk. Add to flour mixture; stir just until moist.
4. 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.
5. Bake at 400u0b0 for 18 minutes or until golden brown. Remove scones from baking sheet to a wire rack. Serve warm.

white rice, brown rice, sweet white sorghum, sugar, baking powder, xanthan gum, baking soda, salt, butter, bittersweet chocolate, nonfat buttermilk, egg, white rice flour

Taken from www.myrecipes.com/recipe/bittersweet-chocolate-scones (may not work)