Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.

Combine the gluten-free flour, sugar, baking powder, cinnamon, and sea salt in a mixing bowl and stir well to combine. Transfer the dry mixture to the bowl of a stand mixer fitted with the paddle attachment.

Blend the cottage cheese, avocado oil, and pure vanilla extract in a blender and blend until the mixture is thick and smooth, resembling the consistency of sour cream.

Transfer the wet mixture to the stand mixer and mix on low speed until the ingredients are combined. Then, increase the speed to medium-high speed and add 2 to 3 tablespoons of milk or water, until a thick dough forms. At first, the mixture will look very dry, but it will come together in a perfect scone dough after adding some liquid and beating thoroughly.

Mix in the chocolate chips until combined.

Form the dough into a large ball, then press it into a disc on the parchment-lined baking sheet. Use a sharp knife to cut the dough into 8 triangular sections. Space the triangles of dough over the baking sheet, giving them plenty of space. If you’d like, press extra chocolate chips into the tops of the dough.

Bake on the center rack of the preheated oven for 18-22 minutes, or until the scones are golden brown.

Allow the scones to cool for at least 10 minutes before enjoying.

If you’d like, you can make an optional glaze by mixing one cup of powdered sugar with 2 tablespoons of milk or water. Until creamy. Drizzle the glaze over the scones and allow it to dry before serving.