Decadent Double Chocolate Mocca Rye Cookie Scones
A combination of crispy cookies and fluffy scones with lots of chocolate and nutty fine rye flour
- Yield: 6 scones 1x
Ingredients
Scale
- 100g / 3,5 oz rye flour
- 1 tsp baking powder
- 2 tbsp cocoa powder
- 20g / 0,7 oz coconut sugar or other granulated sweetener
- A generous pinch of salt
- 30g / 1 oz dark chocolate
- 2 tbsp milk of choice
- 2 tbsp strong espresso (or more milk)
- 50g dates, mashed with a fork more or less smooth (or equivalent amount liquid sweetener)
- A handful of chopped chocolate or chocolate chips (around 30g / 1 oz)
Instructions
- Preheat the oven to 150ºC / 300ºF and line a cookie tray with parchment paper.
- In a large bowl mix together the rye flour, baking powder. cocoa, coconut sugar, and salt. In a separate bowl, put the chocolate, milk, and espresso. Melt in the microwave until the chocolate has melted, and mix together.
- Add the dates and chocolate mixture to the dry and using a large spoon or your hands stir/knead together the ingredients. Add the chocolate chips and knead until folded in.
- Bake the scones for 20-25 minutes, let cool, cut up, and enjoy.
Keywords: Scones, chocolate, vegan, afternoon tea, healthy, rye