Recipe: Gluten-Free Chocolate Hazelnut Scones with Dark and White Chocolate Chips

Ever since I stepped back into my kitchen after a bit of a break…it’s like I can’t get enough of trying new things and sampling new recipes.  One big factor in this is the bin of local, organic produce I have delivered every Friday.  If anything, it has encouraged me to get back into the kitchen and bake or cook until my heart’s content.

This past weekend…I spent all of my Sunday in the kitchen.  Why?  I had a lot of things to make and ingredients to use so that nothing would go to waste.  While this recipe didn’t utilize anything from the bin I receive, it was an experiment with different flavors.

It was one that paid off.

These scones are fantastic.  Very rich.  Part of that is that I used chocolate hazelnut milk in the recipe.  The rest…is just the science and art of baking.

Recipe: Gluten-Free Chocolate Hazelnut Scones with Dark and White Chocolate Chips

Servings: 12
Time: 20 – 25 minutes

Ingredients:

• 2 cups Pamela’s Products Gluten-Free Baking & Pancake Mix
• 1/4 cup cocoa
• 1/3 cup sugar (I used Truvia)
• 1 tsp baking powder
• 1/4 cup white chocolate chips (I used Nestle)
• 1/4 cup dark chocolate chips (I used Nestle)
• 2 tbsp chopped hazelnuts
• 5 tbsp pure pumpkin (I used Libby’s)
• 2/3 cup milk (I use Pacific Chocolate Hazelnut Milk)

Directions:

Preheat oven to 375° F.

Mix the dry ingredients together.

Add the pumpkin and chocolate hazelnut milk milk.  Mix together with a fork.  Dough will be thick.

Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.

Bake for 15-17 minutes.

~*~*~

Rich, decadent…delicious.  That’s what these scones bake into.  They are a tasty breakfast treat or something amazing to enjoy with tea or coffee…any time of day.  I loved how incorporating chocolate hazelnut milk took the flavor to the next level.  Amazing how one simple change can make all the difference.