Espresso Chocolate Chip Healthy Scones
Ingredients
Scones
- 120g oat flour (oats ground into flour)
- 30g coconut flour
- 40g coconut oil, solid and cold
- 3tbsp natural sugar alternative (sub for caster sugar)
- 1 1/2 tsp baking powder
- 2-3tsp ground instant coffee
- Pinch of salt
- 120ml iced water
- 50g dark chocolate chips
Clotted cream
- 50g dairy-free almond cream cheese
- 50g dairy-free almond yoghurt
- 15ml maple syrup/low cal liquid sweetener
- 2tsp cocoa powder
- 1tsp ground instant coffee
Preparation
Place the coconut oil in the freezer for 15 minutes to harden.
Fill a jug with ice and 120ml cold water.
Preheat oven to 180C.
Line a baking tray with greaseproof paper.
Drain 120ml of water out from the jug.
Break the coconut oil into nuggets and place in a food processor with the oat flour, coconut flour, sugar, salt, and coffee. Pulse until the mixture resembles sand.
Drizzle in the iced water whilst pulsing and then mix together for a few seconds until everything combines.
Turn out the dough onto a clean surface. Fold 40g of the chocolate chips into the dough and roll out into a circle 1 inch thick. Cut into 6 triangular segments and top the slices with the remaining chocolate chips. Sprinkle each scone with a pinch of natural sugar replacement.
Using a flat spatula, gently move the scones onto the lined baking tray.
Bake for 12-14 minutes.
Mix the ingredients for the clotted cream together and top the scones with it.
