For the Love of Chocolate Scones For the Love of Chocolate Scones

Baking

For the Love of Chocolate Scones

By Aloha Healthy Eats

If you have known me for five minutes you probably already learned about my love of chocolate. This decadent recipe has chocolate in FOUR ways! Trust me when I say it is an explosion of chocolate. Perfect for a sweet treat with a cup of hot tea or coffee. I used Teeccino Miraculous Mushrooms Cacao Coffee Alternative Get it here and chocolate corn milk Get it here Use code ALOHA for a discount.

Recipe by Aloha Healthy Eats (@alohahealthyeats)

Prep Time12 minutes
Cook Time20 minutes
ServingsServes 8
DifficultyAdvanced

Ingredients:

  • 1½ cups gluten-free all-purpose flour
  • ⅓ cup cocoa powder
  • ½ cup cane sugar (or maple sugar)
  • 2 tsp baking powder
  • ¼ tsp salt
  • ¼ tsp cinnamon, ground
  • 8 Tbsp butter, salted (cut up bean size and frozen)
  • ½ cup chocolate corn milk
  • 1 Tbsp Teeccino Miraculous Mushrooms® Cacao + 5
  • 1 egg
  • 1 tsp pure vanilla extract
  • 5 oz mini chocolate chips, semi-sweet (or any chips you enjoy)
  • — Glaze —
  • 1 Tbsp butter, salted
  • 1 Tbsp chocolate corn milk
  • ½ cup dark chocolate chips

Steps:

  1. Preheat oven to 400 degrees.
  2. Prepare cookie sheet with one piece of parchment paper. Set aside.
  3. Cut up the butter into small bean size and freeze while you measure other ingredients.
  4. In a large bowl combine: flour, cocoa powder, sugar, baking powder, salt, and cinnamon. Stir to combine.
  5. In a large cup combine the chocolate milk and cacao powder, whisk. It will blend just keep whisking.
  6. Add the egg and vanilla to the chocolate milk and whisk to combine.
  7. Add the butter to the dry ingredients. Using a pastry cutter or two butter knives cut in the butter to break up it up and incorporate it. You want them about pea size.
  8. Add the chocolate milk mixture and using a spatula stir until well combined. You should still see some butter bits, that is perfect.
  9. Add the chocolate chips and stir just to combine.
  10. Turn out onto a clean surface with a just a teaspoon of cocoa powder or flour to help prevent sticking.
  11. Using clean dry hands form the dough ball into an 8” disk. It doesn’t have to be perfect.
  12. Use a large chef’s knife to cut like a pizza into 8 pieces.
  13. Place onto the cookie sheet.
  14. Bake immediately. See notes.
  15. Bake for 20 minutes. Remove and let cool while you make the glaze.
  16. In a small pan with heat on low add ingredients and stir periodically. Once most of chocolate is melted turn heat off and continue to stir. You can drizzle on using a large spoon or plastic bag.
Miraculous Mushrooms® Cacao + 5

Miraculous Mushrooms® Cacao + 5

In Cacao +5, we pair organic Peruvian cacao with roasted roots, seeds, and 5 adaptogenic mushrooms. The result: a delicious, antioxidant-packed cup that fuels your body, mood, and mind.

Shop Now

More Recipes You’ll Love

Fudgy Dairy-Free Chocolate Brownies made with Teeccino Miraculous Mushrooms® Cacao + 5
Fudgy Dairy-Free Chocolate Brownies
Teeccino Dark Chocolate Cupcakes with Pistachio Cream Filling (Cake Mix Hack) made with Teeccino Dark Chocolate Prebiotic SuperBoost Herbal Tea
Teeccino Dark Chocolate Cupcakes with Pistachio Cream Filling (Cake Mix Hack)
Fresh Milled Chocolate Breakfast Bread made with Teeccino Instant French Roast Herbal Coffee
Fresh Milled Chocolate Breakfast Bread