Who here likes chocolate? How about scones? While you don’t see both together very often (especially at high tea) it’s actually a great combo. It’s chocolate overload– in delicious scone form.
Before I get to my scone recipe, I’ve got some great news! As you may have read in my last post, my little pooch just had major surgery to remove a mass (and her spleen) a few weeks ago and she’s doing great. Fortunately the mass (which is malignant 70% of the time in older dogs), seems to be benign and the operation went well. Woohoo!
She’s not 100% recovered yet, but she’s doing much better. Particularly given that she’s a senior dog (just turned 13). I’m so relieved.
Here she is almost back to normal with ‘those eyes’–begging me for a liver treat.
Now it’s time to tell you about these chocolate scones. These are SO delicious that you’ll probably want to make them regularly. Especially if you’re a chocoholic, like me.
If you’re not a big teetotaler, don’t worry–you don’t have to hold High Tea to partake in these scones. And, I may be biased since I’m a huge coffee addict, but these go fabulously with a cup of dark roast coffee. Hopefully they will be your cup of tea, too. (er, I mean coffee).
You do have to like chocolate though (duh) because these ooze chocolatey goodness with both dark and semi-sweet chocolate. Double the chocolate, double the fun–right?
These scones are slightly sweet (especially if you add the glaze) with a delicious buttery, moist and crumbly texture. Then you drizzle ’em with a coffee glaze and dark chocolate flakes (so then, essentially, tripling the chocolate fun). Perfection!
While I’ve been able to re-create GF versions of many of my favourite recipes, scones have been a bit harder to replicate. In my experiments, most of the scones I’ve made are dry, gritty, or overly rice-y. So I was happy to finally created a fairly moist, yummy gluten-free scone. And the chocolate chips in these help adds richness, too. A few of my friends (aka my best ‘taste-testers’) who do not need to avoid gluten (lucky ducks) had no idea they were gluten-free! If you can eat gluten/wheat without a problem, just use regular all-purpose flour in this recipe (below) instead.
Don’t be tempted to skip the glaze!! Scones (usually) have a lot less sugar than say– cupcakes, so I don’t feel bad (at all) about adding some sweetness on top. These were inspired by one of my favourite Tim Horton’s Old Fashioned chocolate donuts, which I’ve really missed since cutting out gluten.
For more of a chocolate fix (because is there ever enough chocolate?), melt some dark or semi-sweet chocolate and drizzle it on top of the scones after you add the glaze.
I hope you guys enjoy them,. If you give them a try, please let me know. I would love the feedback. Have a great rest of the week!
Love, Dana xo
Double Chocolate (Gluten-free) Scones
Delicious Double Chocolate Scones with a Sweet Coffee Glaze (and more chocolate on top)
- 1 ½ cups Gluten-free flour (store-bought or your own mix)
- 1/3 cup good quality cocoa
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon espresso powder (optional)
- ½ cup cold butter
- ½ cup cream (whipping cream or coconut cream)
- 1 egg (room temperature)
- 2 teaspoons vanilla bean extract (or reg vanilla)
- ½ cup chopped semi-sweet good quality chocolate or chocolate chips
- 1/3 cup dark chocolate, melted (optional--for drizzling on top)
For the Coffee Glaze:
- 1 cup icing sugar
- 2 Teaspoons vanilla bean extract
- 2-3 Tablespoons coffee (cooled)
Preheat Oven to 400F, Place parchment paper on a baking sheet.
In large bowl, whisk together dry ingredients: flour, sugar, cocoa, baking powder, salt, cinnamon and espresso powder (if using). If you're using gluten-free flour, I recommend whisking vigorously as I find it helps combine the mix of flours better.
Cut or grate butter into the flour mixture. If using coconut oil instead (again you'll have to experiment if you're brave, I haven't tried coconut oil in scones yet), make sure it's thick (like butter in texture---just place in fridge or freezer until it solidifies) and cut it into flour mix
In a separate (small) bowl mix together wet ingredients: egg, cream or coconut cream and vanilla bean extract.
Pour wet ingredients into flour mixture and stir just until it's mixed. If the dough looks too dry or tough, add a bit of extra cream (or milk of any kind is fine) until it comes together. If dough seems wet, add a tablespoon of flour. I find different flour mixes (especially store-bought) can vary quite a bit and some are thirstier than others
Add chopped chocolate or chips.
Make a big ball out of the dough and then flatten into a disc. Place on parchment paper-lined baking sheet and cut the dough into 6 wedges, flattening the disc a bit if it's too tall. If you like smaller scones, you can cut into 8 pieces instead. I usually like to pull the pieces apart a little so they cook more evenly.
Bake for about 20 minutes, or until a toothpick or knife comes out relatively clean (careful not to over-bake these as they tend to dry out very quickly, especially if you're using gluten-free flours).
Glaze (optional): In a medium bowl, mix together icing sugar, 2 tablespoons of coffee and vanilla extract. Add another tablespoons of coffee if you'd like to thin the glaze a little. After taking scones out of oven, let them cool for about a minute and then either dunk scones in the glaze or brush it on the top (and sides) of scones. (I find the brushing easier, and way less messy). Allow glaze to cool for a few minutes.
Chocolate Drizzle (optional) If you like dark chocolate, drizzle the top of these scones to add even more yummy chocolate flavour.