Cocoa powder scones
adapted from Eden East Everything
1/2 cup coconut flour (or other oddball flour, I used rice)
1 cup ground oatmeal (aka, oat flour)
1/4 cup Cocoa Powder
1/8 teaspoon fine Sea Salt
1 1/2 teaspoon baking soda
1 tsp baking powder
5 T butter
Optional: 1/2 cup dried fruit
1/2 c sour cream thinned w 1/3 cup mint or other liqueur
1/4 cup brown sugar or sweetener of choice
1 egg
1 teaspoon pure Vanilla Extract
Pre heat oven to 350˚. In a medium bowl whisk together flours, baking soda, baking powder, cocoa powder, and salt. Cut in butter until it resembles a coarse meal. Mix in the fruit. Whisk sour cream, liqueur, vanilla, egg, and sugar. Add wet to the dry ingredients and form a dough. This will form a wet dough, a little wetter than drop cookies. And in fact, they're drop scones. Line a baking sheet with parchment and drop in large tablespoons; should fit about 16 on the sheet. Bake for 15 minutes (may vary depending on you altitude and oven). Let the scones cool. Drizzle with optional chocolate glaze.
Chocolate glaze
1 1/2 T light brown sugar
1 teaspoon white vinegar
1 T butter
2 T cocoa powder
2T liqueur
1 teaspoon vanilla extract
no more than 1/4 cup powder sugar
Melt the butter and sugar in a saucepan, add the vinegar and bring to a boil stirring constantly (the vinegar will keep the sugar from crystalizing). Add the cocoa powder and vanilla and mix well. Add the liqueur and whisk until blended. Remove from heat and add enough powdered sugar to form a thick drizzle. If it gets to think, add more booze. Lick the pan. hic!
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