Notes: For the gluten-free flour, I recommend the following: ½ cup (60g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ¾ teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if they’re measured
like this.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
It’s very important to measure both the flour and cocoa powder correctly, using
this method or a
kitchen scale. I highly recommend the latter!
This is the one I own (it’s the best $20 I’ve ever spent!), and I use it every day. A kitchen scale ensures that the recipes you make will turn out with the perfect taste and texture every time. Too much cocoa powder in these scones will make them dry and bitter.
In a pinch, solid-state coconut oil may be substituted for the butter, but I warn against doing this, if at all possible, because the scones’ texture won’t be quite the same.
Honey or
agave may be substituted for the maple syrup.
Any milk may be substituted for the nonfat milk.
These scones are meant to taste similar to 72% dark chocolate. For sweeter scones, substitute additional pure maple syrup for some of the milk in either the scone dough, the drizzle, or both.
{gluten-free, clean eating, low fat, low calorie}