Raspberry chocolate scones Recipe Gluten-free, dairy-free (casein-free).

PORTIONS: 8



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ORGANIC INGREDIENTS

  • 45 ml (3 tbsp) flaxseed
  • 210 g (1 1/2 cup) all-purpose flour "La Merveilleuse"
  • 75 g (1/3 cup) cane sugar
  • 15 ml (1 tbsp) baking powder
  • 1 ml (1/4 tsp) salt
  • 100 g (1/2 cup) coconut oil
  • 2 medium eggs (90 g)
  • 65 g (1/4 cup) plant-based milk substitute*
  • 5 ml (1 tsp) vanilla extract
  • 70 g fresh raspberries
  • 50 g dark chocolate, roughly chopped

Icing:

  1. 1/4 cup dark chocolate
  2. 2 tsp margarine
  3. 5 ml ( 1 tsp) vanilla extract

PREPARATION

  1. Finely grind the flaxseed in a coffee grinder.*
  2. In a large bowl, combine the flaxseed, flour, sugar, baking powder and salt.
  3. If solid, melt the coconut oil. Add to the flour mixture with your hands or with a pastry cutter.
  4. In a separate bowl, use a fork to beat the eggs, milk substitute and vanilla together.
  5. Combine the two mixtures until evenly blended.
  6. Add the raspberries and chocolate and stir gently with a spoon.
  7. Cover and refrigerate for at least 3 hours.
  8. Preheat the oven to 180 °C (350 °).
  9. On a floured surface, roll the dough to a diameter of 25-30 cm.
  10. Cut the circle into 8 wedges. Place them on a baking sheet lined with parchment paper.
  11. Sprinkle each wedge with cane sugar.
  12. Bake on the center rack for about 25 minutes, until golden.
  13. While the scones are baking, prepare the icing by placing the three ingredients in a bowl.
  14. In a bain marie or in the microwave oven, melt the mixture until a smooth texture is obtained.
  15. Drizzle the icing on the scones.
Raspberry chocolate scones Recipe Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

This recipe will go perfectly with your morning coffee or a nice cup of tea. Straight out of the oven, these scones are a real treat.

TIP

* If you use chia seeds that are already commercially ground, the grind is not thin enough and the density is not the same for whole seeds and ground seeds. You must grind your seeds again in a coffee grinder in order to obtain a fine powder.