Wednesday, June 30, 2010

Chocolate Scones

Before I tried these, I have to admit that I had never before eaten a scone.  Heck, I had never even heard of a scone before that British chick showed up on Friends.  But I saw a recipe for plain scones and immediately thought, "Hey, I'll bet those would be great with a little extra sugar!  And chocolate!  And chocolate chips!"  And you know what?  They were.  Plus, they're fast and easy to make.  The kids ate them up like birthday cake, even if though I find them a slightly dense and dry.  But, if I'm understanding this correctly, that is the nature of the scone.  Also, I love any excuse to use sorghum, because I'm having a hard time getting enough protein into my pseudo-vegetarians who are also off dairy and mostly off soy.  But with the sorghum . . . ta-da!  Protein!  Oh, and it has milk and an egg and oh I am claiming this as a healthy breakfast.  Yes, even with the chocolate.  Sure, you can cut back on the sugar, but I contend that it still has less much sugar than most cereals, so there.  Eat a chocolate scone for breakfast and tell them all I said it's ok.  :)



Gluten-Free Casein-Free Chocolate Scones
(adapted from Carol Fenster's Cooking Free)

1 1/4 cups sorghum flour*
1/2 cup tapioca flour
1/4 cup cocoa powder
1 1/2 teaspoons cream of tartar
1 teaspoon xanthan gum
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
1/4 cup spread, softened (I use Earth Balance)
1/2 cup almond milk
1 large egg
1/2 cup add-ins (optional - we love Enjoy Life chocolate chips, but I imagine some chopped raspberries or something like that would be equally tasty)

  1. Preheat oven to 425 degrees.
  2. Mix dry ingredients with a whisk or fork.  You don't want any pockets of baking soda floating around in your scones.  
  3. Add remaining ingredients except add-ins and mix about 2 minutes until all ingredients are well combined.  Dough will be soft but thick.
  4. Fold in your add-ins with a sturdy spatula. (The thick dough snapped my cheap plastic one in half!)
  5. Place on greased cookie sheet or one lined with parchment paper, and pat/spread with spatula into an 8-inch circle that is about 3/4 in thick.  Then ditch the spatula and wet your fingers to smooth out the edges of the circle.
  6. For soft scones: Bake 15-20 minutes. Cut into wedges.  For crunchier scones: Bake 10-15 minutes.  Cut and separate wedges.  Finish baking the last 5 minutes.

(This one is in a small pan because I was testing out times and temps in my toaster/convection oven.  Worked great, except the bottom was a little crispy.  But mama likes anyway.)



And just as proof that the kids love them, here is the plate I left on the bar while I went in another room for five minutes.   It HAD half a scone on it when I left the room.  I think the big one ate it, only because I think it would have taken the little one longer to climb up there and climb back down before I returned. At any rate, I think we have subject matter for one of those "If You Give a Kid a Scone" books.


* Yes, you can sub rice flour for the sorghum, but sorghum gives you 4 grams of protein per 1/4 cup, which I love, and in these scones you don't have to worry so much about the sorghum having too strong a taste or being too grainy.


*** As always, please check with the individual companies to make sure your ingredients are gfcf.




2 comments:

  1. Try putting them in muffin tins next time-that's how we make ours. Traditionally they're eaten with jam and cream-that would take away the dryness. But I'm not sure how you'll feel about the sugar content in the jam :-) You could use Orley Whip cream-think that's dairy free. (that's the only brand name I know of here in South Africa-but I have a friend who is dairy free and uses it.
    Must admit, never thought of making them into chocolate muffins-my son will definitely like those!

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  2. That's a great idea, Nikki! I think that would make them more kid-sized too. I actually cut the wedges in half for the kids, but muffins would be easier for the 2 yr old to handle. I'll have to look into that whip cream to see if I can get it around here, but I'll bet some raspberry jam would be just divine with the chocolate!

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