Double Chocolate Scones - Dairy Free, Egg Free

*This post was sponsored by Hockley Valley Spelt Flour, available at Loblaws, Fortino’s, Zehrs, and Real Canadian Superstore, and more (visit their website to see a list of grocers).

Double Chocolate Scones - Dairy Free, Egg Free

You can find this recipe and many others on my landing page of Allergy Friendly Cakes, Loaves, and Muffins. Browse through these delicious recipes from carrot cake to breakfast muffins, chocolate cherry cake to my version of the popular strawberry cake.

Picking the right chocolate to make Double Chocolate Scones:

This recipe calls for shaved chocolate, which is something you have to create at home using a bar of solid chocolate. I used Camino 100% chocolate. Whether you use a 100% cocoa bar, or a semi-sweet bar, is up to your own flavor and sweetness preference. What I like about the 100% cocoa bar is that it is very tart and bitter, which I love. However if you prefer a bit more sweetness then a semi-sweet would be a better fit. I used Camino because it is produced in an allergy friendly facility.

To shave the chocolate, remove it from its foil packaging and lay it flat on a cutting board, perpendicular to your body. Using a sharp knife, shave down on the chocolate to create thin cuts. The chocolate should shave easily. You will need one cup of this shaved chocolate.

Why shaved chocolate instead of chocolate chips or chocolate chunks? Shaved chocolate results in little flakes and pieces of different sizes throughout the dough, which compliments the flaky layered texture of the scones. If you do not have a solid bar of chocolate to shave, then you can chop up a bunch of chocolate chips to break them down into smaller pieces.

What goes more perfectly with a scone than a cup of tea? See how I make my own herbal teas at home from my balcony garden in the video below.

Dessert of breakfast? How about both! My Double Chocolate Scones made with Hockley Valley Spelt flour are equally as perfect with a cup of coffee at breakfast or with a mug of tea for dessert. They have just the right balance of sweet and bitter flavors to make them well rounded. And speaking of well rounded, you will notice that in this recipe I cut the scones into rounds rather than into wedges as I did in my last scone recipe. This is not just for presentation, but also for cooking purposes. Since this dough is kneaded to create layers, those layers puff up beautifully in the oven when baking and having all cut edges allows them to puff up to their full potential. The no knead scone dough was a different texture that did not have layers folded into it, so the wedge shape baked up just fine.

Looking for more scone recipes made with Hockley Valley spelt flour? Check out the recipe below for No Knead Mixed Berry Scones

Ingredients for Double Chocolate Scones - Dairy Free, Egg Free

• 2 3/4 cups Hockley Valley spelt flour

• 1/3 cup pure cocoa powder

• 1/4 cup powdered sugar

• 1/4 tsp sea salt

• 2 tbsp. baking powder

• 1/4 cup olive oil

• 1/4 cup coconut oil

• 1 cup shaved allergy safe chocolate

• 1 cup water

• 2 tbsp. maple syrup

• 1 packet of turbinado sugar (or 2 tsp)

How to make Double Chocolate Scones - Dairy Free, Egg Free

1. Preheat the oven to 410F and line a baking sheet with a silicone baking mat or parchment paper.

2. Add the Hockley Valley spelt flour, cocoa powder, powdered sugar, sea salt, and baking soda to a medium mixing bowl and mix well.

3. Drizzle in the olive oil and mix it up with a fork so that it creates little pea sized clumps.

4. Add the coconut oil and cut it in with a fork to form little pea sized chunks.

5. Mix in the shaved chocolate.

6. Add the water and fold until well mixed. It should form a ball of dough. Ensure there are no dry patches of flour. Knead the dough for 10 folds. This will create layers within the dough that becomes flaky and puffed up when baking.

7. Turn the dough out onto the parchment paper and press it out to half inch thickness. Use a juice glass or a cookie cutter to cut into rounds. Gather up the scraps, form into a ball, press out, and cut into more rounds. Place the scones on the lined baking sheet about a half inch apart.

8. Brush the maple syrup on top, then sprinkle on the sugar.

9. Place in the center rack of your preheated oven and bake for 9 - 11 minutes, or until puffed up. They will not brown.

Makes 8 scones