Gluten Free Banana, Coffee & Chocolate Scones

2 1/2 cups gluten free flour
2 tsp xanthan gum
3 Tbs King Arthur Flour cake enhancer (optional)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbs espresso powder
1/4 tsp ground cinnamon
1/4 cup coconut milk (the kind in the can, not the carton)
1/2 cup honey
1 egg
2 overripe bananas, peeled & mashed
1 cup chocolate chips

1) Preheat the oven to 400F.
2) In a large bowl, whisk together the flour, xanthan gum, cake enhancer, baking powder, baking soda, salt, espresso powder and cinnamon. Set aside.
3) In a large liquid measuring cup, add the coconut milk and honey (should come up to 3/4 cup line). Add the egg and mix together.
4) Pour liquid mixture into bowl with dry ingredients. Mix thoroughly. Add bananas and again mix thoroughly. Stir in chocolate chips. The batter should be moist and without dry clumps.
5) Place batter into scone pan and bake for 22-24 minutes, until browned and internal temperature of 210F.

Review: These are amazing! Crispy on the outside, a little spongey on the inside. The banana, coffee and chocolate flavors are each well represented.

Adapted from:
http://ninjawoman.blogspot.com/2009/10/gf-sf-banana-muffins-with-carob-chips.html