Choc Cross Scones

1 ½ – 2 hrs preparation time (including proofing), 20-25 minutes cooking time

Ingredients

1 cup lactose-free milk

½ cup caster sugar

100g butter

¾ cup dark-choc chips

1 ¾ cup buckwheat flour

1 ¾ cup brown rice flour

1 cup tapioca flour

2 teaspoons xantham gum

3 tsp instant yeast (or 2 sachets)

2 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp mixed spice

¼ tsp ground clove

2 tbsp cocoa powder

2 eggs, beaten lightly

½ cup raspberry jam, to glaze

For the cross:

¼ cup gluten-free plain flour (or brown rice flour)

2-3 tbsp water

1 ½ tbsp cocoa powder

Place milk, sugar, and butter in a medium saucepan over medium heat. Cook, stirring occasionally (or develops a skin), for about 5 minutes or until mixture is almost simmering. Remove from heat and cool for 15 minutes.
In a large bowl combine sifted flours, xanthan gum, yeast, cocoa and spices. Make a well in the centre, then add cooled milk mixture and eggs. Stir until mixture forms a dough. Turn dough onto a lightly floured surface. Knead for about 10 minutes or until smooth. Place dough in a lightly oiled bowl. Cover with glad wrap and set aside in a warm place for 1 hour or until doubled in size.
Preheat oven to 200°C (or 180°C fan-forced). Grease a deep 23cm square pan with oil.
Turn dough onto floured surface, knead for 1-2 min and knead in choc-chips. Divide dough into 16 balls. Place dough balls in prepared pan in 4×4 rows. Cover with a tea towel. Set aside for 30 minutes or until buns have risen slightly.
Make paste by combining flour, cocoa and 6-7 tablespoons cold water. Stir until smooth. Transfer to a snap-lock bag (or piping bag). Snip off 1 corner. Pipe crosses on scones. Bake for 15 minutes or until starting to brown. Brush buns with jam. Bake for a further 5 to 10 minutes or until golden.
Eat whilst warm or let cool. Delicious toasted with a bit of butter!

Makes 16 scones