I told you guys scones were coming your way. Are you mad or disappointed? If yes, then you can quietly click away.
NO NO NO.
But….seriously. I think scones are becoming my life. They’re so stinking good. And these bad boys are low in sugar! Low guilt! How badass! How perfect for Valentine’s!
So, marathon training is in full swing. The hunger monster is alive again. I didn’t miss him much, but at the same time I freely welcome him back into my life. I don’t like thinking bout food ALL of the time, but I like being able to eat, so I guess it’s not so bad. Especially when I can eat scones. Should we play a game to see how many times I can say the word scone? SCONE SCONE SCONE!
You know who I miss? Liz Lemon. I feel like I can relate to her. Sometimes I actually do use my socks as napkins. It’s probably already happened this week. I also don’t understand football. And I think the Super Bowl is overrated. But I secretly love it because there’s food. Don’t you hate how I’ve use ‘but’ and ‘and’ to start sentences today? I normally would, but today I’m not caring! And I’m making little sense! I guess that’s what happens after a crazy work day.
PS get excited for some future stuff in the works. I’ve been asked to photograph some yummy yums for a friend’s blog/new pop-up at the Farmer’s Market and I’m STOKED. I’ll have more on that later. You ready for a recipe, fools?! Ok, here it comes!
These scones are perfectly light in the middle with a nice crunch on the bottom. I highly recommend pairing these with cherries. I made a cherry sauce to go with these that I’m not posting because quite honestly I didn’t find it necessary, but if you want a hint, blend some cherries, stevia, and arrowroot powder to make a sauce
- 1 cup all-purpose gluten free flour (same blend as used for the previous scone recipe)
- 1/2 Tbsp baking powder
- pinch of sea salt
- 1 Tbsp coconut sugar
- 2 1/2 Tbsp cold butter, cubed
- 1/2 cup coconut cream
- 1/4 cup dark chocolate chips or chunks
1. Preheat the oven to 400 degrees F.
2. In a large bowl, sift together all of the dry ingredients; the flour, sugar, baking powder, and salt.
3. Cut in the butter with a pastry cutter (or a fork if you don’t have one) until the bits of butter are about the size of a pea.
4. Fold in the chocolate chips.
5. Make a well in the center and pour in the coconut cream. Fold everything together.
6. Pour the dough onto a floured surface and press into a loaf shape about 1 inch thick.
7. Cut into triangles and place on a parchment paper lined baking sheet and top the scones with a tab of coconut cream. Bake for 13-15 minutes or until golden brown. Set aside to cool.