Like a chocolate chunk cookie, only bigger and more acceptable to eat for breakfast, these scones are sweeter and softer than a traditional scone. They’re also gluten free and vegan, but don’t let that scare you away.
A combination of flours usually gives the best result for gluten free baked goods. Pick up a ready to use blend, like the one from King Arthur Flour, or mix up your own all purpose gluten free flour blend. Combine 6 cups brown or white rice flour, 2 cups potato starch, 1 cup tapioca starch, and 1 cup almond meal in a large container and blend thoroughly. Store this flour blend in the fridge (if you don’t bake often) or get busy and make some more scones.
Just before baking, I sprinkled the scones with mesquite sugar (1 tablespoon mesquite flour combined with 1/4 cup raw sugar). If you’re not familiar with mesquite flour, you guys should get acquainted. Mesquite flour, which is naturally gluten free, is ground from the mesquite pod. It’s high in fiber (5g in 2 tablespoons) with a unique, slightly sweet and spicy flavor that varies depending on where it’s harvested. It tastes a bit like toffee and vaguely like cinnamon or chocolate. In fact, I like to make warm and cold drinks with mesquite instead of cocoa.
I’m thinking mesquite cocoa would be perfect with this cookie-like scone.
Chocolate Chunk Scones
2¼ cups gluten free flour
1/3 cup raw sugar
2 tablespoons mesquite flour
1 tablespoon baking powder
2 teaspoons xanthan gum
1 teaspoon cinnamon
¼ teaspoon baking soda
½ teaspoon salt
¼ teaspoon each, ginger and nutmeg
½ cup organic palm shortening, chilled
½ cup applesauce, unsweetened
½ cup vanilla hemp milk
2 teaspoons pure vanilla extract
1 teaspoon almond extract
½ teaspoon apple cider vinegar
1 cup chocolate chunks
Powdered sugar for rolling
Combine flour, raw sugar, baking powder, xanthan gum, cinnamon, baking soda, salt, ginger, and nutmeg in a large bowl. Use a potato masher to cut palm shortening into dry ingredients. In a large cup, combine applesauce, hemp milk, vanilla extract, and vinegar. Add liquid ingredients to dry. Stir in chocolate chunks. After mixing thoroughly, cover bowl and let dough rest for about 30 minutes in fridge. Preheat oven to 400 degrees. Pat dough into a 9 inch circle, using powdered sugar to keep dough from sticking to work surface. Cut into 8 wedges. Transfer wedges to parchment paper lined baking sheet with a spatula. Brush top of scones lightly with hemp milk then sprinkle with mesquite sugar. Bake for about 18-22 minutes in a 400 degree oven. Drizzle glaze (or leftover buttercream icing) over each scone.