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Gluten Free Dark Chocolate Scones {gf, paleo}


  • Author: Nyssa Tanner
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

These gluten free dark chocolate scones are super chocolatey, tender, moist, and made with healthy real food ingredients like almond flour and coconut sugar! Gluten free, grain free, and paleo friendly.


Scale

Ingredients

  • 1 egg 
  • 3 tablespoons almond milk + 2 more tablespoons to brush over the top of scones before baking
  • 1/2 teaspoon lemon juice or apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1/4 cup ghee or coconut oil, melted
  • 1 packed cup fine blanched almond flour 
  • 1/2 cup tapioca flour + extra for flouring your work surface 
  • 1/3 cup cacao powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt 
  • 1/3 cup coconut sugar 
  • 1/2 cup chocolate chips
  • melted dark chocolate for drizzling

Instructions

  1. Preheat oven to 350 degrees
  2. Whisk together wet ingredients: In a small bowl whisk together egg, 3 tablespoons almond milk, vanilla extract, and 1/2 teaspoon of lemon juice or ACV. Place in the freezer for about 10 minutes. This step creates little pockets of fat that melt once the scones are baked, giving them a tender, moist crumb every time.
  3. Melt ghee or coconut oil: While wet ingredients are chilling in the refrigerator melt the ghee or coconut oil. Set it aside to cool slightly while you prepare the dry ingredients.
  4. Whisk together dry ingredients: In a large bowl whisk together almond flour, tapioca flour, coconut sugar, cacao powder, baking soda, salt until combined. Set aside.
  5. Stir ghee or coconut oil into chilled wet ingredients: After egg and almond milk mixture has chilled for 10 minutes, stir in the melted ghee and mix with a fork until little balls of ghee have formed and hardened. Break apart with fork if it gets too clumpy. 
  6. Combine wet and dry ingredients: Pour ghee mixture into the bowl with dry ingredients. Mix together with a spatula until combined. Once combined add chocolate chips and stir to incorporate. The dough will be thick but still fairly sticky, and will get a bit thicker as it sits. 
  7. Form dough into a 6 inch disc: Generously sprinkle tapioca flour on your work surface. Dump dough out on top of tapioca flour. I like to use a large wooden cutting board for this step. Sprinkle the top of the dough generously with tapioca flour, flip it, and sprinkle the other side as well to coat. This should allow you to handle it without it sticking to your hands. Pat dough, and form into a 6 inch disc. If at any point in time the mixture is too sticky sprinkle with a little more tapioca flour. 
  8. Chill disc of dough: Transfer disc of dough onto a plate and move to the freezer to chill for 15 minutes. This will allow you to cut it more easily, and it will hold it’s shape better while baking.
  9. Cut dough in 6 triangles: Once dough has chilled, cut into 6 equal triangle shaped pieces. Carefully move each one to a parchment lined baking sheet, several inches apart from each other. 
  10. Brush scones with almond milk: Lightly brush the tops and sides with remaining 2 tablespoons of almond milk.
  11. BONUS POINTS: Add a few extra chocolate pieces to the tops of the scones before popping them in the oven for some melty eye-catching pools of chocolate.
  12. Bake scones! Move to the oven and bake at 350 degrees for about 22 minutes. Until edges are firm and tops are nice and crackly. 
  13. Allow scones to cool before glazing: Allow scones to cool slightly before glazing with melted dark chocolate. 

Notes

  • These gluten free dark chocolate scones are a healthy homemade treat to enjoy with your morning coffee or as an afternoon treat!
  • They will keep stored on in a sealed container on the counter for about 3 days, or frozen for up to 2 months.
  • For the best results, make sure to follow each of the steps closely. After dough is mixed and formed into a disc, chill it again! You will be able to cut it into triangles much more easily, and it will spread less when it bakes, giving your scones a more structured look.
  • Tapioca flour is your friend! It adds a certain amount of structure by holding things together in a baking recipe (what gluten usually does) and also produces a nice crisp edge that everyone loves. Also, with sticky doughs like this, you can use it the same way you would use flour on your countertop, hands, the dough itself to keep it manageable. Such a win!
  • Category: dessert
  • Method: baking
  • Cuisine: american

Keywords: chocolate, baking, mother's day, brunch, gluten free, healthy, grain free, scones, paleo