A few years ago, I got to spend some quality time in Italy. It’s where I first fell in love with an exotic fruit that tasted like a cross between an orange and a raspberry. Out of sight, out of mind. Last week, I bumped into a basket of old memories in the produce section of a local market.
Blood oranges. Such a strange name for a tantalizing fruit, but I am smitten anew with the brilliantly colored gems. Whoever invented them was a genius. The slightly sweet tang of blood orange adds a refreshing contrast to bittersweet chocolate. Layers of flavor – orange juice, zest, and a light glaze – heighten the joy of these gluten free chocolate scones.
Here’s to renewed acquaintances.
When it comes to chocolate, I like it bittersweet and often. These scones are just barely sweet, making them perfect for an anytime snack. Blood orange juice makes the glaze naturally pink. Gluten free, vegan, and sublime.
- 1 cup gluten free flour blend (see notes)
- 5 tablespoons unsweetened cocoa
- 4 tablespoons raw sugar
- 1.5 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons shortening or vegan butter
- 1/2 cup coconut milk
- 1/3 cup orange juice
- 1/2 teaspoon apple cider vinegar
- 2 teaspoons pure vanilla extract
- 2 teaspoons orange zest
- 1/2 cup dark chocolate chunks
- 1 teaspoon orange juice
- 3 tablespoons powdered sugar
Line a cookie sheet with parchment paper.
In a medium bowl, combine gf flour, cocoa, sugar, baking powder, cinnamon, baking soda, and salt.
Cut shortening into dry ingredients. Place bowl in fridge while you prep liquid ingredients.
In a cup, combine coconut milk, orange juice, vinegar, vanilla extract, and orange zest. Add liquid ingredients to dry ingredients and blend thoroughly. Fold in chocolate chips. Let dough chill in the fridge for 15 minutes. A bit longer is fine too.
Preheat oven to 350 degrees.
Use a number 16 disher to drop dough onto parchment paper. Chill dough balls in fridge or freezer briefly before baking. Bake for 18 - 20 minutes.
For glaze, blend orange juice with powdered sugar. Drizzle as needed.
I used the Artisan Flour Blend from Pamela's. You may need to add 1/2 teaspoon guar gum if you sub a different all-purpose gluten free flour blend.
Full fat coconut milk works best, but in a pinch I'd use Greek yogurt.
Add more sugar if you crave a sweeter scone.
Blood oranges are delightful (and essential for a naturally pink glaze), but not always available. Use another citrus fruit and adjust sugar as needed.
Freeze extra scones to enjoy as needed.