It’s no secret my love for the scone goes deep. It is one breakfast I never had as a kid and so the novelty remains as something I look forward to.
When I think of breakfast now, I want options and I like homemade. What I find is that unless you have oatmeal everyday, a lot of recipes make 8-10 servings. Even with my appetite, this still means 4 days of the same breakfast or it goes stale.
No Bueno. I hate wasting food.
Single serve (or double serve) is the way to go.
This recipe fits the bill.
Chocolate, coconut, pecans…a breakfast version of German Chocolate Cake!
Side note: I’ve never actually had a piece of German Chocolate Cake, I’ve had the Diary Queen Blizzard version back in college when the second semester I made it my duty to try every Dairy Queen blizzard. Times were tough…and delicious!
This recipe makes two scones. Two because the proportions worked out that way when I guessed on measurements and two because they are darn delicious so you won’t mind having them a second time for breakfast…or a mid morning snack 😉
Using gluten-free flour worked for this, but it was also an ingredient I had to use up in my cupboard (co-op sales get me everytime). Feel free to experiment with flour and let me know the results.
The glaze on top is made with Philosophie Superfoods coconut oil and Green and Blacks dark chocolate. It’s really good, but I encourage you to experiment by adding coconut or pecans to it. Heck, make a pecan butter sauce, that sounds great!
When you make it, tag me in the Instagram @eatrunpavement
1 cup chickpea flour
3 tablespoons cocoa powder
1/4 teaspoon baking powder
1/2 tablespoon cornstarch
1/2 tablespoon flax meal
Pinch of salt
1/2 tablespoon apple cider vinegar
1/2 almond milk
3 tablespoons maple syrup
1/4 cup pecans
1/4 cup shredded coconut
2oz dark chocolate
2 teaspoons Philosophie Superfoods coconut butter
Preheat the over to 400
In a small bowl, combine the milk and apple cider vinegar and whisk together till frothy. Add maple syrup and mix to combine.
In a larger bowl, combine flour, cornstarch, cocoa, flax meal baking powder and salt. Add wet to dry and stir until just combined. Stir in pecans and coconut.
Bake in the oven for 20 minutes in a prepared mini loaf pan or scone pan (only fill 2-3 of the scone holders). When a knife comes out clean, cut into scone shapes (if you used a loaf pan).
For the glaze:
Melt the coconut butter and dark chocolate in a microwave dish for 30 seconds. Stir till no clumps remain.
Drizzle over scones.Oo-La-La! German Chocolate Cake Scones! #vegan #glutenfree #veganfoodshare Click To Tweet
What is your favorite blizzard flavor from Dairy Queen? Please go vegan DQ!
Do you have a scone pan?