Dark Chocolate Espresso Scones

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Prep Time 25

Cook Time 14

Total Time 39

Servings -8

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Ingredients

Scones

1 cup whole spelt flour
1 cup light spelt flour
½ tablespoon ground espresso or coffee
¼ teaspoon fine sea salt
1 tablespoon baking powder
⅓ cup melted coconut oil, plus extra for brushing
⅓ cup maple syrup
1 tablespoon vanilla extract
¼ cup hot water
50 grams dark chocolate, chopped (this was ½ a standard bar for me)

To Serve

whipped coconut cream
jam /preserves

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine the whole and light spelt flour, ground espresso, sea salt, and baking powder. Stir to combine. To the flour mixture, add the melted coconut oil, agave nectar, and vanilla extract. Stir until a very crumbly/dry batter forms. Add the hot water to the mixture and stir until just combined. Gently fold in the chopped dark chocolate until evenly mixed throughout the batter.
Grease a 1/3 cup measuring cup and fill it with portions of the dough. Drop the portions onto the parchment lined sheet, giving each an inch or so of space. Brush the tops with melted coconut oil. Bake in the preheated oven for 13-14 minutes, flipping the sheet around at the halfway mark. Allow scones to cool slightly before serving with coconut cream and jam.

Recipe Notes

I use a combination of whole and light spelt flour, but I've also made it with 100% of one or the other and it worked out great.

Dark chocolate espresso scones with coconut cream and jam is a decadent treat to have with tea. Vegan and and cane sugar-free.

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