Gluten Free Chocolate-Coconut Scones

Sweet and chocolaty, a lot of coconut influence using Stevia in the Raw as the main source of sweetness.  Served slightly warm with a little bit of 100% all fruit jam, a perfect presentation on Valentine’s Day. 

A Valentine tweet treat for your honey.

Makes 20 to 24

• 2 cups brown rice flour
• 1/2 cup coconut flour
• 1 1/2 cups Almond flour
• 1/2 cup Stevia Extract in the Raw
• 1/2 cup shredded coconut
• 1/2 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 3 large eggs
• 1 cup Vanilla Soy milk
• 1 tsp vanilla extract
• 1/4 tsp liquid cocoa stevia extract
• 1 cup chocolate chips

Preheat oven to 350 F. Line baking sheets with parchment and spray with non stick.

In a bowl, mix the flours, stevia, coconut, cocoa powder, baking powder, salt and baking soda.

In a large bowl whisk the eggs, soy milk, vanilla, cocoa stevia extract.  Add the flour mix just until blended.  Fold in chips.

Drop onto prepared pan by  2 Tablespoons Each Scone, about 2 inches apart. Bake for 18 – 20 minutes.

Very chocolaty.

It’s like a big, round cookie.  A little crisp on the outside and soft in the middle.