I seem to be on a bit of a scone kick lately. It must be the Downton Abbey effect. I’m going through some sort of withdrawals since the season ended.
Anyway, these scones are a little different for me. They’re not fruity, like my blueberry lemon scones, or even vegetabley (not a word, I know), like my pumpkin scones. They’re rich and chocolatey, (super chocolatey), which makes them a perfect dessert scone. Especially fresh out of the oven.
- Gf flour mix - 1 1/2 cups
- cocoa powder (unsweetened) - 1/2 cup
- baking powder - 1 Tablespoon
- xanthan gum or guar gum - 1/2 teaspoon
- sea salt - 1/4 teaspoon
- coconut sugar (Sucanat, organic cane sugar, honey) - 1/4 cup or 2 Tablespoons agave
- chocolate chips (dark or semi-sweet) - 2/3 - 3/4 cup
- cream, coconut milk (canned) or milk (of your choosing) - 1/2 cup
- coconut oil, unsalted butter or unsalted non-dairy butter - 3/4 cup (chilled)
- egg - 1 or *1/4 cup egg replacement
- DRIZZLE -
- powdered sugar - 1/3 cup (I use organic)
- cocoa powder (unsweetened) - 3 Tablespoons
- water or milk (of your choosing) - 2 Tablespoons (+ more if necessary)
Cut 3/4 cup butter/coconut oil into pieces and place in the freezer for 5 - 10 minutes.
While that's chilling, go ahead and measure the GF flour mix, unsweetened cocoa powder, baking powder, sea salt, sugar and xanthan gum in a bowl and whisk with a fork or measure directly into a food processor. Give it a whirl to mix the ingredients.
In a separate bowl, whisk an egg or prepare your egg alternative. Add the cream, canned coconut milk or milk of your choosing and whip them together. Set aside.
Cut the chilled butter/coconut oil into the flour mixture by hand (with a pastry blender or knives) or in your food processor and pulse until crumbly.
Then add the liquid ingredients and mix or pulse just until it becomes doughy. If you're using a food processor you'll want to add the chocolate chips at the end and pulse just until they're worked through.
If you'd like to bake your scones another day: Scoop the mixture onto a piece of plastic wrap long enough to completely cover it. Press and pat the dough into a flat, roundish (7" across) shape, cover, and refrigerate until you're ready to bake it. You may keep it refrigerated for a couple of days before baking.
If you're making your scones now: Preheat the oven to 400 degrees Fahrenheit. Scoop the mixture onto the lightly sprayed/greased cookie sheet and lay a sheet of plastic wrap over the top before shaping into a 7" round/flattish shape. This will keep your hands from becoming a sticky mess.
Using a sharp knife or a pizza cutter, section it in half, then half again, and finally into eighths. Separate them at least an inch or so apart so they don't meld together while they're baking.
Bake for 14 - 16 minutes. Oven temperatures may vary, so keep an eye on them. You don't want them to turn out dry. :0
Allow them to cool just a bit so the chocolate drizzle doesn't melt all over the plate.
Makes 8 scones.
To make the drizzle:
Mix the powdered sugar with the unsweetened cocoa powder and 2 Tablespoons water or milk and stir well (making sure there are no lumps). If it's still too thick for your liking, add a few drops more and stir. Drizzle and enjoy! :D
Best if served warm.
* To make an egg alternative measure 1 Tablespoon chia seeds or 1 Tablespoon ground flax seeds and 3 Tablespoons hot water. Allow to sit until it gels before adding it to the liquid ingredients as you would an egg.