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