Have you tried @dumbbellsandoats chocolate Chip Scones yet?
Category
Sweet Treats
Servings
6
Prep Time
30 minutes
Cook Time
15 minutes
Author:
Ingredients
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120g oat flour (oats ground into flour)
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30g coconut flour
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40g coconut oil, solid & cold
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3 tbsp natural sugar alternative (sub for caster sugar)
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1 1/2 tsp baking powder
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2-3tsp ground instant coffee
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Pinch of salt
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120ml iced water
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50g dark chocolate chips
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50g dairy-free almond cream cheese
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50g dairy-free almond yogurt
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15ml maple syrup/low cal liquid sweetener
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2 tsp cocoa powder
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1 tsp ground instant coffee⠀
"Clotted Cream"
Directions
Place the coconut oil in the freezer for 15 minutes to harden.
Fill a jug with ice & 120ml cold water.
Preheat oven to 180C.
Line a baking tray with your Sasstainable baking mat.
Drain 120ml of water out from the jug.
Break the coconut oil into nuggets & place in a food processor with the oat flour, coconut flour, sugar, salt & coffee. Pulse until the mixture resembles sand. Drizzle in the iced water whilst pulsing and then mix together for a few seconds until everything combines.
Turn out the dough onto a clean surface. Fold 40g of the chocolate chips into the dough & roll out into a circle 1 inch thick. Cut into 6 triangular segments & top the slices with the remaining chocolate chips. Sprinkle each scone with a pinch of natural sugar replacement.
Using a flat spatula, gently move the scones onto the lined baking tray.
Bake for 12-14 minutes.
Mix the ingredients for the “clotted cream” together & top the scones with it.⠀