Dark Chocolate–Coconut Scones
These wheat-free scones are perfect with a cup of coffee or tea. You can use carob chips to make them dairy free as well.
Serves: 8Hands-on: 20 minutesTotal: 45 minutesDifficulty: Medium
- 1½ cups wheat-free, all-purpose flour
- ¼ cup coconut flour
- ½ tsp. xanthan gum
- ¼ cup turbinado sugar
- 2 tsp. wheat-free baking powder
- ⅛ tsp. salt
- ¾ cup finely shredded coconut, unsweetened
- ½ cup coconut oil
- 2 large eggs
- ⅓ cup coconut milk
- 1 tsp. wheat-free vanilla extract
- ¼ cup dark chocolate chunks or chips
- Coconut or additional turbinado sugar for sprinkling (optional)
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or use a silicone mat.
- In a large bowl, mix together the flours, xanthan gum, sugar, baking powder, salt, and coconut. Work in the coconut oil until the mixture is crumbly.
- In a separate bowl, whisk together the eggs, milk, and vanilla until frothy. Add to the dry ingredients, stirring until well blended. The dough will be sticky. Fold in the chocolate chunks.
- Drop the dough onto the parchment paper or silicone mat and form into a circle in the center of baking sheet. Cut circle into 8 triangles. Sprinkle the scones with coconut or turbinado sugar if desired. Bake for 15–20 minutes, or until golden brown. Remove from the oven and let cool for 5 minutes before serving.