Gluten and dairy free scones made with Navitas Organics Cacao Powder and glazed with Maqui Powder

Superfruit Glazed Chocolate Scones Recipe

Enjoy these healthy scones for breakfast or as a tasty snack. Cacao powder lends them a delicious chocolatey flavor and the maqui berry glaze is rich in antioxidants. This recipe is vegan and gluten-free.

INGREDIENTS

Chocolate Scones:

6 Tbsp Navitas Organics Cacao Powder

1 cup Oat Flour

1 cup Gluten-Free All-Purpose Flour

2½ tsp Baking Powder

1/4 cup Coconut Sugar

3/4 tsp Sea Salt

1/2 cup Coconut Butter

1 Tbsp Flaxseed Meal

1/2 cup Almond Milk

1/2 tsp Vanilla Extract

Maqui Berry Glaze:

3 Tbsp Navitas Organics Maqui Powder

1/4 cup Coconut Butter

DIRECTIONS

Cover a baking sheet with parchment paper and preheat the oven to 400˚F.

Prepare the flax egg by mixing 1 Tbsp flaxseed meal with 2½ Tbsp water and let the mixture rest in the fridge for 10 minutes. Whisk the flax egg with almond milk.

Pulse the dry ingredients (flours, baking powder, sugar, salt, cacao powder) and coconut butter together in a food processor.

Slowly add in the almond milk/flax egg mixture, stopping once the dough is slightly sticky.

Shape the dough into a 3/4-inch thick disk and refrigerate for 10 minutes.

Cut into 6 slices and bake for about 18 minutes.

Once the scones have cooled, make superfood glaze by slowly melting coconut butter on the stovetop and whisk in the maqui powder.

Drizzle the superfood glaze over the chocolate scones and enjoy!

Makes 6 Scones

Submitted by: @stasharosen
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Image of Superfruit Glazed Chocolate Scones Recipe

Superfruit Glazed Chocolate Scones Recipe

Stasha Rosen | @stashas_kitchen

Servings

6

Enjoy these healthy scones for breakfast or as a tasty snack. Cacao powder lends them a delicious chocolatey flavor and the maqui berry glaze is rich in antioxidants. This recipe is vegan and gluten-free.

Ingredients

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Directions

  1. Cover a baking sheet with parchment paper and preheat the oven to 400˚F.

  2. Prepare the flax egg by mixing flaxseed meal with 2½ Tbsp. water. Let the mixture rest for 10 minutes. Whisk the flax egg with almond milk.

  3. Pulse the dry ingredients (flours, baking powder, sugar, salt, cacao powder) and coconut butter together in a food processor.
  4. Slowly add in the almond milk/flax egg mixture, stopping once the dough is slightly sticky.
  5. Shape the dough into a 3/4-inch thick disk and refrigerate for 10 minutes.
  6. Cut into 6 slices and bake for about 18 minutes.
  7. Once the scones have cooled, make superfood glaze by slowly melting coconut butter on the stovetop and whisk in the maqui powder.
  8. Drizzle the superfood glaze over the chocolate scones and enjoy!
Servings: 6
Submitted by:

Stasha Rosen | @stashas_kitchen