Have you tried @dumbbellsandoats chocolate Chip Scones yet?
Chocolate Chip Scones with "Clotted Cream"
120g oat flour (oats ground into flour)
30g coconut flour
40g coconut oil, solid & cold
3 tbsp natural sugar alternative (sub for caster sugar)
1 1/2 tsp baking powder
2-3tsp ground instant coffee
Pinch of salt
120ml iced water
50g dark chocolate chips
50g dairy-free almond cream cheese
50g dairy-free almond yogurt
15ml maple syrup/low cal liquid sweetener
2 tsp cocoa powder
1 tsp ground instant coffee⠀
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.⠀