Choc Chunk Scones
A soft and buttery crumbly centre with gooey chunks of real dark chocolate ready to be topped with your favourite scone toppings, or enjoyed on their own. And paired with a steaming hot cup of chai tea.
Are you drooling yet?
When it comes to enjoying treats mindfully, I encourage my clients to plate it and properly enjoy it (in comparison to shoving it down while you are standing at the sink or putting the groceries away or staring into the fridge). This is not only a good tactic to feel more satisfied with the food you eat, but it’s just so much better for your mental health and how you approach food.
Appreciate and love it! Especially if it’s homemade, it’s even more special. Make your treat eating an experience of pleasure, rather than just something you are eating.
Bonus that these are sugar-free and low-carb (like majority of my recipes) as even though I love baking and creating treats in the kitchen, I choose to live a life where I feed my body with the respect it deserves!
Choc Chunk Scones
Appreciate and eat your scones mindfully! Especially as they are homemade, they're even more special. Make your treat eating an experience of pleasure, rather than just something you are eating.
- ¾ cup blanched almond meal
- ¼ cup coconut flour
- ¼ cup erythritol based sweetener*
- ½ tsp baking powder
- ¼ tsp sea salt
- ¼ cup Greek yoghurt
- 2 tbsp coconut oil, melted
- 1 large egg
- ½ tsp vanilla paste, OR seeds of 1 vanilla bean
- 70g dark chocolate (85-90%), chopped
- Preheat the oven to 175°C and line a baking tray with baking paper.
- In a large bowl combine the almond meal, coconut flour, erythritol, baking powder and salt.
- In a smaller bowl combine the yoghurt, coconut oil, egg and vanilla. Stir the wet ingredients into the dry until incorporated into a thick batter. gently stir in the chocolate chunks.
- Shape the batter into scones of your desired shape and place on the baking tray. Bake in the oven for 2o minutes. Check the scones after 15 minutes, if they are browning too much, place a piece of foil over the top and continue to bake.
- May be erythritol or Lakanto.
- Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.
- No erythritol? Coconut sugar works as a replacement.
- Dairy Free Option: Replace Greek Yoghurt with a dairy free alternative. You can try my dairy free Sultana Scones recipe here.