Bare Life Cassava Flour Scones
Chocolatey Scones
If you have perused my recipes, you know that I have Vanilla Scone recipes, but how can I call myself “Chocolate Profa” if I don’t have a chocolate scone? Sure I have made scones with chocolate chips and with chocolate drizzle, but not ones with cacao powder which is why I decided to expriment with a hot chocolate scone using my mix - Bare Life - for the recipe challenge I have been participating in. This is the last recipe I will be sharing before the challenge closes, but I do have some tweeking to do on a doughnut hole recipe that I have been working on using Bare Life along with a few others coming down the pipeline.
While the pictures here are of the base recipe (no add-ins) and without a glaze, these are kicked up a notch by adding chocolate chips and and even more so witht he vanilla glaze you will find at the end of the recipe. I have also included a couple of other ideas should you want some other flavor enhancing ideas.
Women’s History Month
March is Women’s History Month, so let’s support a woman-owned business by ordering Bare Life mix and using discount code MENA while saving a little. And for more chocolate recipes, check out my cookbook Confections of a Chocoholic.
Bare Life Cassava Flour Scones
Paleo, Vegan
free from Corn, Dairy, Gluten, Nuts (except coconut), Soy
Yield: 12 – 24 depending on size
Ingredients
1 ½ cup cassava flour
½ cup Bare Life
3 Tbsp. tapioca or arrowroot flour
1 ½ tsp. (paleo) baking powder
½ tsp. sea salt
½ cup palm shortening or non-dairy butter
½ cup coconut milk (not cream)*
½ cup unsweetened applesauce
2 tsp. Singing Dog Vanilla Extract
Method
Preheat oven to 375ºF. Grease (or line with parchment or silicone) a baking sheet.
Whisk dry ingredients (flours - sea salt) in a medium mixing bowl.
Add wet ingredients (fat - vanilla) mixing with a spatula until a uniform dough is reached.
(If you wish to use a food processor, follow the same steps: pulse dry ingredients, then add wet until uniform dough is reached).
Divide dough into 2 – 3 balls flattening each ball into a circle about 1 ½” thick.
Cut each circle into 6 – 8 triangles using a palate knife & arranging separately on baking sheet.
Bake approx. 20 - 24 minutes for petite scones or 28 - 32 minutes for larger scones or until center is set & edges begin to brown.**
Notes: * You may need up to an additional 2 Tbsp. as humidity levels can affect the dough.
** Baking time will vary on size of each scone. If you prefer a little crunch on the edges of your scone, bake a bit longer or less if you prefer a softer scone.
Optional Add-Ins
For each variation, simply add the ingredient(s) to the base ingredient list from above.
½ - ¾ cup chocolate chips
2 – 3 Tbsp. chia seeds
2 tsp. Chai spice mix
Vanilla Glaze
free from Corn, Dairy, Gluten, Nuts (except coconut), Soy
Ingredients
½ cup powdered (coconut) sugar
2 Tbsp. non-dairy milk or water
½ - 1 Tbsp. Singing Dog Vanilla Extract
Method
Mix all ingredients in a small bowl until smooth, adjusting consistency with more milk if needed.
Spread or drizzle (depending on consistency) glaze on each scone as desired.