Description
These scones are rich in chocolate, bursting with fresh sweet blackberries, with hints of earthy sage.
Ingredients
Units
Scale
- 1 1/2 cups buckwheat flour
- 1/2 cup all purpose gluten free flour
- 1/4 cup + 2 tablespoons cocoa powder
- 1/4 cup + 3 tablespoons coconut sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fine sea salt
- 1 tablespoon + 1 teaspoon baking powder
- 10 tablespoons unsalted butter, very cold
- 2 tablespoons fresh sage, chopped
- 1/3 cup chocolate chips
- 1 1/2 cups fresh blackberries, large ones cut in half
- 2 eggs
- 3/4 cup milk (I used unsweetened almond milk)
- 1 teaspoon pure vanilla extract
- 1/2 cup extra chocolate chips for drizzling (optional)
Instructions
- Preheat oven to 400 degrees Fahrenheit. Grease a large baking sheet, or line with parchment paper or a silpat mat.
- In a large mixing bowl whisk together the dry ingredients: buckwheat flour, gluten free all purpose flour, cocoa powder, coconut sugar, cinnamon, salt and baking powder.
- Cut the cold butter into small chunks. Using a pastry cutter or two butter knifes cut the butter into the flour until a course meal forms, about the size of peas. Stir in the sage, chocolate chips, and fresh blackberries.
- In a separate small bowl whisk together 2 eggs, the almond milk, and vanilla.
- Create a small well in center of dry ingredients. Pour the liquid ingredients into the well. Stir, gradually incorporating the wet ingredients into the dry until well combined and a dough forms.
- Turn dough out onto a flat surface. Form into a disk and wrap with plastic wrap. Chill dough for 30 mins in fridge or for 15 minutes in the freezer.
- Roll dough out to ½ inch thickness, using cocoa powder to dust the work surface and rolling pin. Cut dough with 2 inch round cookie cutter into16 circular scones, or cut into medium-sized triangles. If cutting the dough into triangles: form the dough into a large square. Cut that square into 4 equal squares, then cut each square in half diagonally, then cut each of those triangles in half again. You should have 16 medium triangle-shaped scones.
- Chill scones for 15 minutes in the fridge or 5 to 10 minutes in the freezer. This helps the scones to keep their shape while they are baking.
- Bake for 10 to 12 minutes, or until the scones have risen and a toothpick removes clean from the center.
- Allow them to cool for 10 minutes on the baking sheet. Transfer the scones to a cooling rack.
- Optional step: Place some parchment paper beneath your cooling rack. In a small bowl melt the 1/2 cup chocolate chips in the microwave in 30 second increments, stirring in between. Once the chocolate is melted use a fork to drizzle the chocolate over the scones, working in a zigzag pattern. Allow the scones to cool completly and the chocolate to harden before serving.
- Store leftovers in an airtight container with paper towels on the bottom of the container and in between any layers of scones to collect moisture.
- Eat within 3 to 4 days of making.
Notes
Prep/cook time does not reflect the amount of time required to chill the dough in the fridge.
Recipe heavily adapted from Entertaining with Beth.
