Hello friends….Who likes chocolate? and yummy scones? How about both in one shot? Yes please!
But first…I’ve got some great news! As you may have read in my last post, my little monkey just had major surgery to remove a mass (and her spleen) a few weeks ago. Well I FINALLY heard back from the vet/surgeon and it seems the large mass–which is generally malignant 70+% of the time in older dogs–looks to be benign! As are the other nodules that were tested during surgery via biopsy. Woohoo!
She’s not 100% recovered yet, but she seems to be doing very well. I’m so relieved and hope she continues to improve.
It’s that time of year again. Yep, yesterday I turned another year older (er, I mean younger…..yeahhhhh). I’ve decided that I’m sticking with 25, if you’re wondering. Yep, even though I might be a bunch of years older than that. Shhh, don’t tell anyone. I probably shouldn’t mention that I grew up in the 80s then, hey? Womp womp womp.
I had a wonderful day and got spoiled silly. The day started with a delicious breakfast and coffee at my favourite diner and then I spent the afternoon at the park with my furry pals. Afterward I met a dear friend for coffee and then I went for dinner and drinks with some family and friends. Busy day! I’m so blessed to have such wonderful people in my life… thanks, guys—if you’re reading!
I may have had too much coffee (Surprise, surprise).
Speaking of chocolate…(wait, wasn’t I?) you don’t need a special occasion whatsoever to make these puppies. You’ll probably want to make them every day, especially if you’re a serious chocoholic like me.
Don’t fret if you’re not a big teetotaler, you don’t have to get the gals together for High Tea to partake in these delectable scones (though that could be fun). I may be biased, as I am a big coffee addict, but these are AMAZING with a cuppa steaming hot coffee. Hopefully they will be your cup of tea, too (er, I mean coffee).
You gotta like chocolate though (duh!) because these ooze both dark and semi-sweet chocolate. Double the Chocolate– double the fun, right?
(Can you tell I only took one picture of these? Oops).
These scones are slightly sweet (esp. if you add the glaze) and with a delicious buttery, moist and crumbly texture. And then you drizzle ’em with a coffee glaze and dark chocolate. YUM!!
As y’all know, I’ve been experimenting over the past few years to re-create gluten-free versions of all my ol’ favourites. Scones can be tough as they always seem to be too gritty, dry, or ricey. So I’ve been playing around and finally found a good combo of ingredients that make a moist, yummy scone—even for gluten-free. Adding chocolate makes anything better, right? Some of my lovely friends, who don’t really need to eat gluten-free, couldn’t tell the difference between these and regular scones (yahoo!). If you can eat wheat, than by all means just use All-Purpose flour in this recipe instead.
Don’t be tempted to skip the glaze. I’ve been trying to cut back on overly sweet treats, too, and one of the reasons I like scones is that they usually have less sugar (than, say–muffins or cupcakes), so I don’t feel too bad adding a bit of sugar (in the form of a glaze) here. I was inspired by one of my favourite Tim Horton’s donuts (which I can no longer eat) called Old Fashioned Chocolate (cakey donut with a milky glaze..Mnnn!). I find these quite similar.
If you like dark chocolate, melt some of your favourite and drizzle a little bit on top! I hope you enjoy them as much as I do.
Hope you’re all doing great and enjoying Spring so far. And for my fellow Canadians, hope you all have a great long weekend! Yay for the un-official start of summer.
Love, Dana xo
Double Chocolate (Gluten-free) Scones
1 ½ cup Gluten-free AP flour (your own mix or store-bought) + 1 tbsp extra–if needed
1/3 cup good quality cocoa (I use dark cocoa)
2 teaspoons baking powder
½ teaspoon cinnamon (optional, but I love it in these)
½ teaspoon salt
½ teaspoon espresso powder (optional,but boosts chocolate flavour)
½ cup cold butter (or, you can try coconut oil–but not liquid, though I haven’t tried this myself)
½ cup whipping cream or coconut cream (from a can of coconut milk)
1 egg, room temp
2 teaspoons vanilla bean extract or regular vanilla
½ cup chopped semi-sweet good quality chocolate (or chocolate chips will work, too).
1/3 cup dark chocolate, melted (for drizzling on scones- if desired).
For the Coffee Glaze:
1 ½ cup icing sugar
2 Teaspoons vanilla bean extract
2-3 Tablespoons coffee, cooled
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).
Donut-like 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.
Enjoy with a cuppa coffee/tea!