carrot, coffee and dark chocolate scones

I finally made a thing! Four things actually. Four big fat scones to eat all by myself while I curl up with a book and the temperature drops to below freezing (not really but feels like it). If you like coffee and chocolate (who doesn’t?) you will love them. There’s also some shredded carrot in there which you can’t really taste, but it sure does look pretty. I always like to get a serving of vegetables delivered to my face via breakfast pastry, don’t you?

Carrot, Coffee and Dark Chocolate Scones

Recipe from Faring Well

1 1/4 c. spelt flour

3/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. fine sea salt

2 tbsp. coconut sugar

1 tbsp. coffee grounds

1/2 c. shredded carrot

1/3 c. chopped dark chocolate

1/4 c. solid coconut oil

2 tbsp. almond milk

1 tsp. apple cider vinegar

Thoroughly combine the dry ingredients (spelt flour through chocolate) in a large bowl. Add the coconut oil and use your fingers or a fork to incorporate until the flour forms pea-sized clumps. Add the almond milk and apple cider vinegar and mix until the dough comes together. Use your hands to press the dough into a ball inside the bowl, adding another tablespoon of almond milk if the dough feels too dry. Transfer the dough onto a parchment-lined baking sheet and form into a log that’s 8 inches long and 2 inches high. Place in the freezer for 10 minutes.

While the dough chills, preheat the oven to 400°F. After 10 minutes, remove the dough from the freezer and slice in half vertically and then diagonally across each half to form 4 scones. Space a few inches apart on the baking sheet and bake for 23 to 25 minutes until the tops and edges are golden brown. Transfer to a wire rack to cool and enjoy immediately.


Coarse coffee grounds work better for this recipe, since a finer grind will disappear into the dough and go unnoticed.

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