|Gluten Free Chocolate Carrot Scones|
Healthy, gluten free chocolate scones with a little bit of vegetable puree. Need I say more?
We've been eating these for breakfast every day for the last two weeks now, and I don't feel the least bit guilty about it. They're rich in flavour but light in texture. Also, if you have finicky kids (or partners!) they are a great way to slip in some extra veggies without fear of anyone knowing.
I adapted this scone recipe from the GF Spiced Butternut Squash Scones I made a few weeks ago. After that success, I figured it shouldn't be hard to make them into chocolate scones... and it really wasn't!
I also had these beautiful multi-coloured carrots that I'd picked up from the Dane County Farmers Market that I wanted to make use of.
Now I decided to use carrot puree, in part because I'm allergic to raw carrots (like many other people with Oral Allergy Syndrome) and I like to try and incorporate carrots into my diet regardless. The process of boiling, and then baking is supposed to destroy the allergen protein, and I have no problems eating them cooked whereas the raw ones make my mouth itch.
However, you could use another type of veggie puree. The second time I made them I used some pureed sweet dumpling squash and it was just as good. Squash, pumpkin, sweet potatoes, or anything else of a similar texture would probably work. Just keep in mind that some squash has different water content, so you may need to add a bit of flour for more watery purees.
Alternatively, you could use baby food. Seriously, if you want to skip the extra step of prepping your own puree, you could use pureed baby food!
Dry Stuff for Scones
½ c millet flour
½ c tapioca starch
¾ c brown rice flour
¼ c cocoa
½ Tbsp baking powder
¼ tsp baking soda
½ tsp xanthan gum
8 Tbsp butter (or vegan alternative like Earth Balance), chilled and sliced in chunks
Extra GF flour for dusting (tapioca or brown rice flour)
Wet Stuff for Scones
½ cup carrot puree (approximately 3-4 large sized carrots)
3 Tbsp water (or yogurt. I've tried both yogurt and water without any difference)
1/3 c honey
1 tsp vanilla
1 Tbsp ground flax or chia + 2 Tbsp water (or 1 egg)
Optional: ¼ c chocolate chips or cacao nibs
1. Peel the carrots and slice about 2-3" long. In a pot of boiling water, boil for 10 minutes, until soft. In a food processor or with a fork, mash the carrots until pureed.
2. Preheat the oven to 400F. Spray a cookie sheet with oil and line with parchment paper.
3. Sift the flours, baking powder, soda, cocoa, and gum together. Then, in the bowl of a food processor, pulse with the sliced butter until the butter is in pea sized chunks. Alternatively, without a food processor, cut the butter into the dry stuff using a pastry knife or two knives until crumbly.
4. In a separate bowl, mix the Wet Stuff until blended. Add to the dry ingredients and pulse or mix until just combined. Don't over mix or you might need to add more flour. You want a workable dough.
If you're using cacao nibs or chocolate chips, now is the time to fold them in to the dough very gently.
5. On a lightly floured surface, turn out your dough and shape it into a round about 3/4" high and 7" wide.
6. Slice into 8 pieces
7. Arrange triangles on cookie sheet lined with parchment paper, leaving room for the scones to rise and spread. (Note how neat the dough looks with little chunks of butter, carrot puree and chocolate chips mixed in!)
8. Bake the scones in the 400F oven for 15-17 minutes and cool.
Serve and enjoy! You could drizzle some melted chocolate over these if you like, but I find them just sweet enough as is.