Chocolate Maca Scones

This real life recipe developed for my fictional coffee shop is not only delicious, it’s vegan and gluten free. (But your vegan and glutenous friends will never know!)

Although minimal research have been done on health benefits of the Peruvian root, “maca,” small studies and experiential anecdotes point to its virtues (nutrient dense for a “low carb” carb), relief from menopausal hot flashes, increased libido, and enhanced athletic performance. Since maca is relatively new on the trendy additives scene, I created a fictional chocolate maca scone to be sold in one of the murder mystery hangouts I created.

The hangout is real (“The Coat Check” coffee counter can be found at the Anthanaeum in Indianapolis). And I have it on good authority the baker for Coat Check creates unique and top notch gluten free scones. Nevertheless, the actual (fictional) chocolate maca scone served there does not exist.

Until now! After completing the first draft of “Murder At The Penny Lane Book Club,” I started researching maca powder in scones. Sadly, it’s not a thing. So I got straight to work turning my fictional scone into a real one. These scones are Take 2 on Operation Create Scone and outshine the Take 1 version. So before I move on to Take 3 I’m sharing this version, which might win the cozy mystery add-on spot in my book.

In this version, I meant to add a combination of dark and milk chocolate chips to the dough before kneading it into shape. I forgot! So when my chocolate-chip-less scones went into the oven, I decided I’d melt the chocolate and drizzle it over the top.

You can of course experiment by adding the chocolate into the dough or substituting nuts. Or, feel free to try the Take 3 version, which will see chocolate chips making it into the dough as intended, plus a peanut butter drizzle over top! (Let me know how it turns out.)

Chocolate Maca Scones with Dark/Milk Chocolate Drizzle

Ingredients:

  • 2 C. oat flour
  • 1 C. almond flour
  • All purpose gluten-free flour, as needed
  • 1 Tbsp baking powder
  • 2 tsp maca powder
  • Salt to taste
  • 1/2 C. Earth Balance vegan butter (one stick)
  • 1/2 C. chocolate soy milk
  • 2 Tbsp maple syrup
  • 2 eggs
  • 1/4 C. dark chocolate chips
  • 1/4 C. milk chocolate chips

Directions:

  1. Preheat oven to 400° F. and line a cookie sheet with parchment paper. Cut butter stick into small cubes and place in freezer for later.
  2. In 1 cup sized glass measuring cup, beat the eggs; then add maple syrup and soy milk and stir it all together. Set aside.
  3. Combine first 6 dry ingredients together in a large mixing bowl. Use a whisk to thoroughly combine the ingredients.
  4. Using a pastry cutter, cut in the butter from freezer into the large bowl, until the mixture resembles course crumbs. Make a well in the center.
  5. Pour the egg/syrup/milk concoction into the well, then use a fork to combine the wet and dry ingredients. Don’t overmix.
  6. Spread some all purpose flour on your counter or board, and add a little on top of the scone dough if it looks too wet. You want to be able to shape the dough gently without it being too sticky and without drying it out with too much flour (this takes some trial an error, if you’ve never worked with scone dough before).
  7. Divide the dough in half and shape into a circle on top of the floured surface. Knead the dough, folding it over into itself, 1-3 times and pat the top to even it out. The edges should be about 1/2 inch high. Use a knife or pastry cutter to cut the circle into 8 scones.
  8. Place scones onto the cookie sheet, about an inch apart, and repeat step 7 with the remaining dough.
  9. Here I like to take any remaining goop leftover from the egg/syrup/milk mixture (ideally, leave a tablespoon or less at the bottom when you pour it into the dry ingredients) and brush it over the top of the 16 scones.
  10. Bake for 12-15 minutes, watching carefully that they don’t burn or become too hard. You want the scones to be soft and moist but not mushy.
  11. Let scones cool in the pan on top of a wire rack.
  12. Heat the chocolate chips in a glass bowl, in 20 minute bursts in the microwave, stirring in between bursts, until the chips are melted and can be drizzled. Then take a spoon and drizzle the chocolate over the scones.

Enjoy your trendy unique chocolate maca scones!

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