Gluten-free Chocolate and Coconut Scones

Don’t you love a recipe that you can use over and over by changing up the ingredients?

I do!

One of my go-to recipes is The Cook Book’s basic scones recipe, seen in it’s original form here and it a lemon variation here. It’s easy to change ingredients based on what’s in season, and what happens to be hanging around in the kitchen. Since making a gluten-free flourless chocolate cake, I’ve fallen in love with Ghirardelli cocoa powder. (It’s fantastic in oatmeal, by the way.)


So, why not add it to scones? And, for a little surprise, I chopped up an Oskri Coconut Bar. (I bought a box of them on Amazon after buying one at an airport in North Carolina, and they are wonderful; covered in chocolate, dairy and gluten-free, 180 calories. )


But truly, you could add anything in: chopped up chocolate, fruit, nuts, candy, whatever you like!


Gluten-Free Chocolate and Coconut Scones

  • 2 1/2 cups gluten-free flour (use up to 1/2 cup of coconut flour)
  • 3 tablespoons sugar, sugar for sprinkling
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup Earth Balance buttery sticks, cut in pieces
  • 2 beaten eggs
  • 3/4 cup coconut milk
  • 2 tbsp unsweetened cocoa powder
  • 1 Oskri bar, chopped up in chip-sized pieces

(P.S. this whole recipe can be made in a food processor, it’s certainly quicker!)

Combine flour, sugar, baking powder, cocoa, and salt in one bowl, cut in butter until mixture resembles course crumbs.

In another bowl combine eggs and milk. Add all at once to flour mixture, stir with a fork until just moistened. Add in chopped coconut bar or any extras (nuts, raisins, etc).


Work dough, kneading 10-12 time, into a 8-inch circle, and cut into 8 wedges.  Sprinkle with sugar.


Place wedges 1 inch apart on parchment paper-covered or ungreased baking sheet, bake at 400 degrees for 12-14 minutes.


These came out very cakey and not-too-sweet. If you like a sweeter scone, definitely add more sugar. Next time I might also add a little more coconut milk, because the extra cocoa powder made it a little drier than usual – but if you like your scones with a cup of coffee like me, there’s no problem. I also used Splenda, which can make a batter drier, so if you use regular sugar, you may not need to add any extra liquid.

Tip of the week: Use more cocoa powder in your life. It makes one happier!



2 Comments (+add yours?)

  1. itsybitsybrianna
    Apr 11, 2011 @ 01:25:56

    I just LOVE your blog!
    you have so many great recipes and GLUTEN FREE! Fantastic:)


    please do stop by and say hi


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