Instructions

• Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
• In a large mixing bowl, combine 2 cups gluten-free all-purpose flour, ½ cup raw cacao powder, ½ cup raw cane sugar or coconut sugar, 1 Tbsp baking powder, and ½ tsp sea salt. Stir until the dry ingredients are evenly mixed.
• If using, add ¾ cup dairy-free chocolate chips to the dry mixture and stir to distribute them evenly.
• Pour 1 ¼ cups full-fat canned coconut milk into the bowl. Stir with a spatula or spoon until a thick dough forms. Toward the end of mixing, use your hands to gently bring the dough together into a cohesive mass.
• Turn the dough out onto a lightly floured or parchment-lined cutting board. Shape the dough into a ball, then press or pat it into a disc about 1 inch thick.
• Using a sharp knife or bench scraper, cut the disc into eight equal triangular wedges. If any chocolate chips stick out, gently press them back into the dough. Transfer the wedges to the prepared baking sheet, leaving a little space between each scone.
• Bake for 18–22 minutes, or until the scones feel firm when lightly pressed and the edges are set.
• Remove from the oven and allow the scones to cool on the baking sheet for at least 10 minutes before serving. Optional: serve plain or with any toppings you already have on hand.