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Double Chocolate (Gluten-free) Scones

 Delicious Double Chocolate Scones with a Sweet Coffee Glaze (and more chocolate on top)

Ingredients

Ingredients

  • 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)

Instructions

Instructions

  1. Preheat Oven to 400F, Place parchment paper on a baking sheet.
  2. 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.
  3. 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
  4. In a separate (small) bowl mix together wet ingredients: egg, cream or coconut cream and vanilla bean extract.
  5. 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
  6. Add chopped chocolate or chips.
  7. 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.
  8. 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.