Raspberry Chocolate Chip Scones

I deeply cherish my day off every week. Tuesdays are my favorite day, but particular the Tuesdays that start with a small group I have with a few amazing women in my life. We meet, and discuss scripture, and drink coffee, and everyone but me eats delicious scones.

You see, we meet at a local Salt Lake coffee shop that has in-house-made muffins, cinnamon rolls, and scones--scones that I long after every other week.

And so I made my own scones, scones I am allowed to eat, and that are nearly as lovely as the women with whom I get to spend the mornings of my favorite day.

Raspberry Chocolate Chip Scones
makes 6

6 tablespoons butter, cut into small cubes and frozen for about 1 hour
1 cup gluten-free oat flour
1/2 cup tapioca starch
1/3 cup sweet white rice flour
1/2 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons granulated sugar
1 large egg
1/4 cup buttermilk
1/2 teaspoon almond extract
1/3 cup frozen raspberries
1/4 cup mini chocolate chips

1/2 cup powdered sugar, sifted
1/8 teaspoon almond extract
2 tablespoons milk

Preheat oven to 350 degrees.

In a medium bowl, stir together all dry ingredients. With a pastry cutter, cut in butter until mixture resembles coarse crumbs.

In a separate bowl, stir together egg, buttermilk, and almond extract. Add to dry mixture and stir together until mixture is uniform. Stir in raspberries and chocolate chips.

Remove dough from bowl and pat together on a lightly floured surface. Press dough into a round mass and pat down until it's 7 inches across. Cut into 6 even triangles. Place on a baking sheet lined with parchment. Bake about 20 minutes, until dry-looking but not overly brown

To make the glaze, whisk together powdered sugar, almond extract, and milk. spoon over scones. Sprinkle with mini chocolate chips, if desired.

Scones are best eaten fresh.