2-⅔ ounces, weight Coconut Flour (1/2 Cup)
4 ounces, weight Gluten Free Oat Flour (1 Cup)
1 teaspoon Baking Soda
¼ cups Unsweetened Cocoa Powder (20 Grams)
⅛ teaspoons Fine Sea Salt
2 ounces, weight Vegan, Semi-sweet Chocolate Chips, Divided
3 ounces, weight Light Unsweetened Coconut Milk
4 ounces, weight Banana (about 1 Banana)
1 teaspoon Pure Vanilla Extract
5 whole Droppers Full Of Stevia Drops (adjust Sweetness To Taste)
Powdered Sugar Maple Sugar, To Dust Over Scones (optional)
Add some nuts or dried fruits to these scones if you wish.
If you cannot find oat flour, you can make your own by grinding gluten free old-fashioned rolled oats in a blender or food processor until you have a fine powder.
You can also sweeten these scones with honey, maple syrup or agave. About 6 tablespoons (3 ounces by weight) will do.
I used a kitchen scale for all of these measurements including the liquids.
Preheat oven to 350ºF with the rack in the middle. In a medium bowl whisk together flours, baking soda, cocoa powder, salt and add 1 ounce of the chocolate. Mix coconut milk, banana, vanilla, stevia in a blender or food processor. Add wet to the dry ingredients and form a dough. Press together with your fingers until you can knead it into a dough ball. Taste the dough, add more sweetener if needed. Press dough into a 1/2 inch thick flattened disk. Cut into 8 equal pieces. Top with the remaining 1 ounce of chocolate. Bake for about 10-12 minutes. Let cool on the baking sheet and transfer to a rack. Dust with powdered sugar or maple sugar before serving if desired.