When you find a good vegan and sugar-free cocoa powder you just have to keep using it! And finding new ways to incorporate it without blowing your Elimination Diet out the window. These scones don’t use maple syrup, but they very nearly fit this diet. I couldn’t help myself – it’s the holiday season. I had to make something a little devilish right? And since I’ve been so good I thought I’d add a little carb goodness with these vegan and gluten-free Chocolate Hazelnut Scones.
Let me start by saying I love bulk-bin shopping – it’s just as exciting as Dollar Tree shopping. Sad but true. At the normal grocery store here in town they have a ton of different options, but then you go to Whole Foods and find even more fun and goodness! At WF they have the raw cocoa powder that I like, and they also have Bob’s Red Mill GF flour! What? I’m serious! And even with the sale this week they were having on the packaged product, the bulk bins were cheaper. Oh yes – I stocked up. I also figured with this still being an Elimination Diet month – and since I’m doing so well with it, why stop a good thing – I would try and make these scones as healthy as possible. Now scones are built on the fat you squish into them – butter. Any butter in these scones? Nope. But that’s okay, because you will not feel deprived with them. They are soft like a cake, and breakable which means they are great with a fork while drinking your coffee. They have the requisite chocolate flavor with just a touch of sweetness from the sugar. A perfect diet treat.
In a small bowl dump the dry ingredients and mix, mashing the cocoa clumps as you do then set aside. In a small food processor pour the hazelnuts, vanilla, and two tablespoons milk and grind until buttery then scrape into the flour mixture and mix and mash it all together. Pour 1/3 cup milk at a time in and mix. Pop in the fridge for 30 minutes to let it tighten up then pour onto a parchment-lined baking sheet. Shape into a largish circle then bake for 15 minutes at 425 degrees. Take out then let sit 8-10 minutes then cut into 1/8ths. These scones turned out soft and cake-like so may be best eaten with a fork – enjoy!
Chocolate Hazelnut Scones, 8 servings
2 C Bob’s Red Mill All-Purpose Flour
1/3 C Raw Dark Cocoa Powder
1/3 C Wholesome Sweetener Coconut Palm Sugar
1/2 Tbsp Cinnamon
1 Tbsp Baking Powder
1 Tsp Baking Soda
1 C Hazelnuts
1 Tbsp Vanilla Extract
1 C + 2 Tbsp So Delicious Dairy Free Unsweetened Vanilla Coconut Milk
1. In a medium size bowl mix the flour, cocoa, sugar, cinnamon, and baking powder and soda.
2. In a small food processor mix the hazelnuts, vanilla, and two tablespoons milk until buttery.
3. Dump into bowl and use a spoon to mix and mash together.
4. Pour milk 1/3 cup at a time into the bowl and mix until combined.
5. Place in fridge for 30 minutes.
6. Set oven to 425 degrees and line a baking sheet with parchment paper.
7. Scrape mixture onto parchment paper, then shape into a circle.
8. Bake 15 minutes then take out.
9. Let sit about 8 minutes then cut into 8ths.