Moist Scones? Yes, they are.
2 cups Miracle Flour Blend (plus extra for work surface)
¼ cup pure cane sugar
2 ½ tsp. baking powder
¾ tsp. sea salt
¾ tsp. xanthan gum
½ tsp. baking soda
1 cup semi sweet chocolate chips
1 stick cold butter, cut into small pieces
¾ cup milk
½ cup plain yogurt
Preheat oven to 425.
Combine flour blend with other dry ingredients. Add 1/2 cup chocolate chips.
Cut butter into flour mixture with pastry blender or fork until crumbly.
In medium bowl stir milk into yogurt until combined.
Gradually add yogurt mixture to flour mixture. Stir just until dough begins to form. Transfer to floured surface. Knead 5 to 6 times until dough holds together. Divide into two sections.
Pat each section into a circle about 1/2 inch thick. Cut each circle into 8 wedges. Transfer scones to baking sheet covered with parchment paper.
Bake 10-15 minutes or until lightly brown. Cool on rack. Melt remaining 1/2 cup of chocolate chips in a small bowl in microwave. Drizzle over scones.