These scones are absolutely perfect. Vegan, gluten free and melt in your mouth, grin from ear to ear, moan with delight and do a little dance DELICIOUS. The variations are endless (you can switch out the walnuts and chocolate for any other fruit or nut), they can be whipped up ridiculously fast,there are endless flavor possibilities, and they work for just about every single occasion/meal/person I can think of. So whether it's brunch, snack, trail food, accompanying an apology or a love note, travel sustenance, a farm dinner or neighborhood potluck... these are your absolutely perfect scones.
1/2 cup coconut oil + 1 teaspoon for greasing the baking sheet 1/4 cup water 1/2 dates, pitted 1 teaspoon vanilla 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1 cup gluten free all purpose flour (Bob’s Red Mills) +1 tablespoon gluten free flour (for dusting) Pinch sea salt 2 oz organic dark chocolate (preferably sugar/dairy free, like Gnosis or Green & Black or OneLuckyDuck’s in Chelsea Market), coarsely chopped 1/2 cup raw, organic walnuts, coarsely chopped
Preheat oven to 350 Mix all dry ingredients in a large bowl. In a separate bowl, mash the dates until you have a thick paste and set aside. Warm the coconut oil until it's liquid and add to date paste with vanilla and water. Add the wet to dry. Then add the chocolate and walnut pieces and mix until just combined. Dough should hold together, adjust water and flour if it's too dry or too sticky. Form the dough into a round and place on a lightly floured (leftover dash of gluten free flour from above) surface and cut in half. Roll each half into another round. Cut one of the rounds in half and then cut each half into thirds and repeat with the second round so you have 12 wedges. Lightly grease a baking or cookie sheet with the coconut oil and place the wedges in the oven for 16 minutes (rotating the pan after 8 minutes).
Note: You can also make rustic drop scones, by simply spooning the dough onto the sheet like giant cookies, if you prefer that to the wedge shape.