These choc chip raspberry scones are paleo, vegan, nut free, gluten free and refined sugar free and were quite honestly a first time fluke! I was working on my 5th batch of recipe testing for my paleo choc chip cookies and felt like making the most of the mess it made while I was waiting for the batter to chill. I yell out to my husband from the kitchen If I could make you anything right now what would it be? The most random and least expected thing came out of his mouth. 'chocolate strawberry scones'. I almost dismissed it, then thought to myself. Actually I have the ingredients for choc chip raspberry scones, (which is pretty much the same right?) so there was never really any excuse not to try it!
So I looked up a few recipes, made some adjustments and these bad boys were born. They're definitely not your conventional scones, but they're delicious, doughy and perfect with a cup of coffee.
Quick Tip - these scones won't expand once they're baked so there's no need to space them out too much but also keep this in mind when determining the size of your scones.
Makes: 8 large scones
What you'll need:
1/2 cup coconut oil, melted
1/3 cup maple syrup
1/2 cup plant milk (coconut or hemp for nut free or almond, flax, oat or cashew)
2 cups cassava flour
2 tbsp ground flax seeds + 5 tbsp warm water
1 tsp vanilla essence
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp pink salt
1 cup raspberries
1/2 cup sugar free chocolate chips
What to do:
Preheat oven to 350F
In a small bowl mix together your ground flax with warm water, set aside until it becomes an egg like consistency
In a medium mixing bowl mix together oil, maple syrup, milk and vanilla till incorporated. Stir in your flax egg.
In a separate bowl mix together flour, baking powder, baking soda and salt till combined
Add the dry to the wet and work into a dough
Gently stir in raspberries and chocolate chips till full mixed in
Scoop out dough and form into 8 even sized patties
Lay out on a baking tray lined with parchment paper
Bake for 23-28 mins until the top and edges start to turn golden
Remove from oven and allow to cool before enjoying * Optional: using a spoon, drizzle some melted coconut butter overtop of the scones when they're still warm. *Best stored in an airtight container in the fridge
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