For the LOVE of Chocolate Scones (Edit recipe)

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If you have known me for five minutes you probably already learned about my love of chocolate. This decadent recipe has chocolate in FOUR ways! Trust me when I say it is an explosion of chocolate. Perfect for a sweet treat with a cup of hot tea or coffee. I used Teeccino Miraculous Mushrooms Cacao Coffee Alternative Get it here and Maizly Chocolate Cornmilk Get it here Use code ALOHA for a discount.

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PREP TIME

12 minutes

COOK TIME

20 minutes

INGREDIENTS

16

Serves: 8

Ingredients

1.5 cups Gluten-Free All-Purpose Flour - Primal Palate
.33 cup Cocoa Powder
.5 cup Cane Sugar, or maple sugar
2 tsp Baking Powder
.25 tsp Salt
.25 tsp Cinnamon, Ground
8 Tbsp Butter, Salted, cut up bean size and frozen
.5 cup Chocolate Cornmilk - Maizly
1 Tbsp Miraculous Mushrooms® Cacao + 5 - Teeccino
1 Egg
1 tsp Pure Vanilla Extract
5 oz Mini Chocolate Chips, Semi-Sweet, or any chips you enjoy

Glaze

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400 degrees.
Prepare cookie sheet with one piece of parchment paper. Set aside.
Cut up the butter into small bean size and freeze while you measure other ingredients.
In a large bowl combine: flour, cocoa powder, sugar, baking powder, salt, and cinnamon. Stir to combine.
In a large cup combine the chocolate milk and cacao powder, whisk. It will blend just keep whisking.
Add the egg and vanilla to the chocolate milk and whisk to combine.
Add the butter to the dry ingredients. Using a pastry cutter or two butter knives cut in the butter to break up it up and incorporate it. You want them about pea size.
Add the chocolate milk mixture and using a spatula stir until well combined. You should still see some butter bits, that is perfect.
Add the chocolate chips and stir just to combine.
Turn out onto a clean surface with a just a teaspoon of cocoa powder or flour to help prevent sticking.
Using clean dry hands form the dough ball into an 8” disk. It doesn’t have to be perfect.
Use a large chef’s knife to cut like a pizza into 8 pieces.
Place onto the cookie sheet.
Bake immediately. See notes.
Bake for 20 minutes. Remove and let cool while you make the glaze.
In a small pan with heat on low add ingredients and stir periodically. Once most of chocolate is melted turn heat off and continue to stir. You can drizzle on using a large spoon or plastic bag.

Notes

If you want the scones to be less homemade looking freeze them on the cookie sheet before baking for 10 minutes. This helps them hold their shape a bit better during the baking process. Also if you want you can add 1/4 cup chopped nuts to the mix with the chocolate chips. Store in airtight container for 2 days. Or freeze for up to 3 weeks.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	478
Fat:	26 g
Carbohydrates:	55 g
Protein:	6 g
Cholesterol:	34 g
Sodium:	210 mg
Fiber:	7 g
Sugars:	23 g
Sugar Alcohol:	0 g
Calculated per serving.