Preheat oven to 400F.

In a food processor, add the sugar, gluten-free flour, baking powder, and salt. Pulse to combine.

Then, add in the very cold butter chunks and pulse until the butter is the size of small peas. If you don't have a food processor you can also do this in a bowl with a pastry blender or two knives. You just want the butter to remain cold and not melt into the flour mixture.

Then, add in the vanilla and almond milk. Start with ⅛ cup of almond milk and keep adding more until the mixture is slightly wet and can be held together into a dough (I ended up using almost the full ½ cup of milk but it will depend on your brand of flour).

Stir in 1 cup of the dark chocolate chips.

Pat the dough into a circle (about 8 inch in diameter). Cut it into 8 wedges.

Bake at 400F for 15-17 minutes, until they are a light golden brown.

Remove the scones from the oven and allow to cool before glazing.

Melt the remaining 1/4 cup of dark chocolate chips in a microwave safe bowl, in 30 second increments, until chocolate is melted.

Drizzle or spoon the chocolate over the scones and allow to set completely before serving.