Serves: 6-8 scones | Prep time: 15 min | Cook time: 20 minutes
Ingredients
- 1¾ cups spelt flour
- ¼ cup raw cacao powder
- 1 tbsp baking powder
- ¼ tsp fine sea salt
- 1 tsp ground cinnamon
- ½ tsp ground cardamom (optional, but so lovely)
- ½ cup Medjool dates, pitted and chopped (approx 3 dates)
- ¼ cup melted ghee
- ¾ cup milk of choice
- 1 tsp vanilla extract
- 1/3 cup maple syrup
Tahini Caramel
- 2 tbsp tahini
- 2 tsp maple syrup
- 1 tbsp milk
Instructions
Preheat the oven to 190°C (375°F). Line a baking tray with parchment paper.
Mix dry ingredients: In a large bowl, whisk together spelt flour, cacao powder, baking powder, salt, cinnamon, and cardamom.
Add dates & chocolate: Stir in chopped dates and chocolate chunks so they get evenly coated in the flour mixture.
Mix wet ingredients: In another bowl, whisk together melted ghee, milk, vanilla, and maple syrup.
Combine: Pour wet into dry and gently fold until a soft, sticky dough forms. Don't over mix.
Shape: Using a 1/2 cup measuring cup, scoop out some of the dough and shape into wedges on the parchment paper. Spread them out evenly.
Bake: Bake 18–20 minutes or until set and just firm on top. Don't over bake—chocolate scones are best a little soft inside.
For the tahini caramel, simply mix the tahini, maple and milk into a bowl and whisk until smooth, add more milk to thin.
Cool & serve: Let cool slightly before drizzling over the tahini caramel. Best served warm with herbal tea or a chai latte.
Enjoy!