Bare Life Cassava Flour Scones

Affiliate Disclosure

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

1. Preheat oven to 375ºF. Grease (or line with parchment or silicone) a baking sheet.

2. Whisk dry ingredients (flours - sea salt) in a medium mixing bowl.

3. 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).

4. Divide dough into 2 – 3 balls flattening each ball into a circle about 1 ½” thick.

5. Cut each circle into 6 – 8 triangles using a palate knife & arranging separately on baking sheet.

6. 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

1. Mix all ingredients in a small bowl until smooth, adjusting consistency with more milk if needed.

2. Spread or drizzle (depending on consistency) glaze on each scone as desired.