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    Home » Recipes » Breakfast

    Spelt Flour Scones with Chocolate

    Published: Jan 17, 2024 by Nicole Spiridakis ·

    Jump to Recipe Print Recipe

    These spelt flour scones with chocolate are vegan, very lightly sweetened with maple syrup, and surprisingly buttery thanks to coconut oil. Plus, they're packed with delicious bittersweet chocolate in every bite.

    Spelt-chocolate scones

    Spelt Flour Scones with Chocolate

    In Morocco, March was my favorite month of the year: breezy, sunny, still cool, with the countryside slowly flooding with green. In San Francisco, March was likewise brisk and some years particularly rainy; the farmers' markets started to get more interesting and the windy first days of spring flung blossoms down to carpet park slopes and sidewalks. In Saudi Arabia, March is probably the last month we can still call "bearable"; today the high will be 100 F and it's pretty dusty out there. Despite living in the desert there is a surprising amount of foliage, flowers, and trees in the area in which we live but it's all often covered in a thin layer of dust. This time of year is when we miss opening the doors to let in fresh air (too dusty and hot) and already start counting down the months til November.

    I feel a slight twinge of guilt when I turn on the oven during these high-temperature days yet when I counter the outside temperature by dialing up the air conditioner I figure it will balance out. For there are little bites to bake and dinner to cook. Roasting vegetables is one of my favorite ways to put together an easy and nutritious meal, especially when they're paired with quinoa, sunflower seeds, and perhaps a piece of baked salmon for the fish-eaters in the house. And my penchant for using spelt flour continues shown to good advantage in these little refined sugar-free treats I made last week.

    Scone? Breakfast cookie? Afternoon tea treat? All of the above? Does it matter?

    Vegan, very lightly sweetened with maple syrup, and kept from being too healthy by the addition of chopped chocolate, these little scones are surprisingly buttery (even though there's no butter, just coconut oil), flaky, and tender. Spelt flour makes for a lovely texture here as well. You could use the recipe as a base and experiment with adding different berries or fruit as well as nuts.

    Spelt-chocolate scones

    What You'll Need

    • Spelt flour
    • Coconut oil
    • Maple syrup
    • Almond milk
    • Apple cider vinegar
    • Baking soda and baking powder
    • Fine sea salt
    • Chopped bittersweet chocolate

    How to Store

    Scones can be stored in an air-tight container at room temperature for 3 days.

    Prevent your screen from going dark

    Spelt Flour Scones with Chocolate

    Nicole Spiridakis
    These spelt flour scones with chocolate are vegan, very lightly sweetened with maple syrup, and surprisingly buttery thanks to coconut oil. Plus, they're packed with delicious bittersweet chocolate in every bite.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Chill Time 10 minutes mins
    Total Time 45 minutes mins
    Course Breakfast
    Cuisine American
    Servings 6 scones
    Calories 254 kcal

    Ingredients
     
     

    • ¼ cup plain almond milk
    • 1 teaspoon apple cider vinegar
    • 1 ¼ cup spelt flour
    • ¾ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon fine sea salt
    • ¼ teaspoon cardamom
    • ⅓ cup quality dark chocolate , chopped
    • 2 tablespoons maple syrup
    • ¼ cup coconut oil , melted and cooled slightly

    Instructions
     

    • Mix the almond milk and apple cider vinegar in a small cup and set aside for 5 minutes. In a large bowl, whisk together the dry ingredients plus the chopped chocolate and add the maple syrup, coconut oil, and almond milk mixture. Stir until the dough begins to come together.
    • Preheat the oven to 400℉ and line a baking sheet with parchment. Place the bowl in the freezer for 10 minutes then remove the bowl from the freezer and, using a tablespoon, scoop out spoonfuls of dough. Mold into a flat ball and place each on the baking sheet.
    • Place in the oven and bake for 22-24 minutes until golden brown. Remove from oven and let cool on a wire rack for a few minutes before serving. The scones are best enjoyed fresh but can be stored in an air-tight container at room temperature for two days.

    Nutrition

    Calories: 254kcalCarbohydrates: 28gProtein: 4gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 0.3mgSodium: 212mgPotassium: 86mgFiber: 4gSugar: 6gVitamin A: 4IUVitamin C: 0.02mgCalcium: 57mgIron: 2mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

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    5 from 1 vote (1 rating without comment)

    Welcome!

    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

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