Ingredients

• 2 ¼ cups + 2 Tbsp Gluten Free Biscuit & Baking Mix (340 g) divided
• ⅓ cup Cane Sugar (30 g)
• ½ tsp Kosher Salt
• ½ cup Cold Unsalted Butter (113 g)
• 1 cup coarsely chopped Dark Chocolate (170 g)
• ½ cup Gluten Free Old Fashioned Rolled Oats (48 g)
• ⅔ cup Milk (60 g)
• 1 Egg (50 g)
• 1 tsp Vanilla Extract

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Whisk together 2 ¼ cups baking mix, sugar and salt. Cut the butter into small chunks and work into the flour mixture until the butter is the size of peas. Stir in chocolate and oats.
3. In a separate bowl, whisk together milk, egg and vanilla extract. Pour milk mixture into the flour and stir until just mixed.
4. Sprinkle a work surface with half of reserved baking mix and turn out dough onto the surface, dusting with remaining flour. Pat dough into an 8-inch round that is ¾-inch thick and slice into 8 triangles, or cut with a biscuit cutter into 8 rounds.
5. Transfer scones to a lined baking sheet and bake for 18-20 minutes, until golden brown.