Saturday, January 8, 2011

Haute Cocoa Coffee Scones.

Caramel. Toffee. Butterscotch. All of these ice cream parlor basics lashed out at me as I sank into a gooey Cocoa Coffee Scone. It was a variation on a variation of a scone recipe. Everyone in the family knows if there's an occasion for scones, I will show up bearing these buttery-tasting biscuits.

As for what flavor will strike me, they will never know.

I've made 'em savory, I've done them simply, with a handful of carob chips or fruit.

Some take their scones with tea. I prescribe coffee. I added our leftover Blue Bottle Three Africans roast, one of my choice coffees of the moment, still hot, to the mix. Along with shards of 70% dark chocolate (Dolfin). The new dark red velvet/chocolate hair color has amped up my devilish side.

Hot Coffee + Haute Chocolate + No-Fail Scone Recipe will get the results you want. Full Coffee Snob Approval.





As much as this sounds and tastes like a decadent number, the most surprising thing of all is that each scone is only 207 calories, 8 grams of fat, 4 grams of fiber, 8.5 grams of sugar (sweetened with agave nectar). Compare that to a Starbucks Raspberry Scone, which contains 500 calories and 26 grams of fat, with 18 grams of sugar.

Clearly, the sound choice here is the vegan scone, with its scandalous notes of sea salt and caramel. The coconut oil gives them a velvety textured interior. They are just crumbly enough when you bite into them. This, in my mind, is the ultimate scone. The husband said it while I was thinking it.

Serve your scones with orange marmalade or nut butter. We loved both, but orange and dark chocolate is so smooth.

Haute Cocoa Coffee Scones

2 cups spelt flour
1/4 cup cocoa powder
1 tbsp baking powder
1/2 tsp sea salt
1 tbsp vanilla
1/4 cup agave nectar
1/4 cup coconut oil
1 tbsp dark chocolate
1/4 cup hot coffee

Preheat oven to 350 degrees. Combine flour, cocoa powder, baking powder, and sea salt. Add vanilla, agave nectar, and coconut oil. Mix until combined, then fold in chocolate and 1/4 cup coffee. You'll have a moist brownie batter.

Place a sheet of parchment paper on your baking sheet.

If you like triangular scones, scoop all of the batter and shape into a small sphere on the baking sheet.

If you like round, cookie-like scones, add 8 even scoops of batter to the sheet. Each cookie will have 2 - 3 shards of chocolate.

You can brush with additional oil and sprinkle with sea salt if you like.

Bake for 15 minutes, rotating the baking sheet halfway through. Enjoy the rest of your coffee while you wait.

Makes 8 coffee-snob, chocolate-snob scones.

Admire the snow and warm up with my edible version of hot cocoa...


1 comment:

Erica said...
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