Ingredients:

• 2 3/4 cups Hockley Valley Premium Light Spelt flour
• 1/3 cup pure cocoa powder
• 1/4 cup powdered sugar
• 1/4 tsp sea salt
• 2 tbsp. baking powder
• 1/4 cup olive oil
• 1/4 cup coconut oil
• 1 cup shaved allergy safe chocolate
• 1 cup water
• 2 tbsp. maple syrup
• 1 packet of turbinado sugar (or 2 tsp)

Instructions:

• Preheat the oven to 410F and line a baking sheet with a silicone baking mat or parchment paper.
• Add the Hockley Valley spelt flour, cocoa powder, powdered sugar, sea salt, and baking soda to a medium mixing bowl and mix well.
• Drizzle in the olive oil and mix it up with a fork so that it creates little pea sized clumps.
• Add the coconut oil and cut it in with a fork to form little pea sized chunks.
• Mix in the shaved chocolate.
• Add the water and fold until well mixed. It should form a ball of dough. Ensure there are no dry patches of flour.
• Knead the dough for 10 folds. This will create layers within the dough that becomes flaky and puffed up when baking.
• Turn the dough out onto the parchment paper and press it out to half inch thickness.
• Use a juice glass or a cookie cutter to cut into rounds. Gather up the scraps, form into a ball, press out, and cut into more rounds.
• Place the scones on the lined baking sheet about a half inch apart.
• Brush the maple syrup on top, then sprinkle on the sugar.
• Place in the center rack of your preheated oven and bake for 9 – 11 minutes, or until puffed up. They will not brown.
  

Yield: 8 scones

Dairy free, egg free.