I’ve made this spelt scone recipe many times, always changing up the add-ins and aromatics based on the season and my own cravings. I used to love one in particular from a local bakery with ground espresso and big, dark chocolate pieces. I decided that a homemade version was needed, a coffee flecked indulgence that plays nice with tea.
I had a dark bar of chocolate infused with espresso in my pantry that had to be used in this one glorious purpose. I thinned out my basic coconut cream recipe for a nice, fatty and sweet dollop of goodness to compliment the hearty structure and strong flavour of the scone. A dab of sour-sweet raspberry jam finishes this out nicely. Luxe breakfast or sweet snack, this part is up to you.
Dark Chocolate Espresso Scones
- 1 cup whole spelt flour
- 1 cup light spelt flour
- ½ tablespoon ground espresso or coffee
- ¼ teaspoon fine sea salt
- 1 tablespoon baking powder
- ⅓ cup melted coconut oil, plus extra for brushing
- ⅓ cup maple syrup
- 1 tablespoon vanilla extract
- ¼ cup hot water
- 50 grams dark chocolate, chopped (this was ½ a standard bar for me)
- whipped coconut cream
- jam /preserves
- I use a combination of whole and light spelt flour, but I’ve also made it with 100% of one or the other and it worked out great.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the whole and light spelt flour, ground espresso, sea salt, and baking powder. Stir to combine. To the flour mixture, add the melted coconut oil, agave nectar, and vanilla extract. Stir until a very crumbly/dry batter forms. Add the hot water to the mixture and stir until just combined. Gently fold in the chopped dark chocolate until evenly mixed throughout the batter.
- Grease a 1/3 cup measuring cup and fill it with portions of the dough. Drop the portions onto the parchment lined sheet, giving each an inch or so of space. Brush the tops with melted coconut oil. Bake in the preheated oven for 13-14 minutes, flipping the sheet around at the halfway mark. Allow scones to cool slightly before serving with coconut cream and jam.