Peanut Butter Chocolate Scones (Vegan/Low Gluten)

We had several more inches of snow last night and I wanted something warm and filling for breakfast. I thought I'd tinker with my scone recipe to create something new. This is the result.

Peanut Butter Chocolate Scones

1 1/2 cup organic spelt flour*

2 Tablespoons organic Sucanat

2 1/4 teaspoon aluminum free baking powder

1/4 teaspoon baking soda

1/2 teaspoon sea salt

1/3 cup natural creamy peanut butter**

1 flax seed "egg"

6 Tablespoons coconut milk, divided (almond or rice can be substituted)

1 teaspoon vanilla extract

demerara sugar, for sprinkling

2 squares semi-sweet chocolate baking squares***

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.

Flax egg after it has set up.

Start your flax egg by combining 1 Tablespoon flax meal and three teaspoons water. Allow to set up while you begin stirring the dough.

In a mixing bowl, gently mix together flour, sugar, baking powder, baking soda and salt. Set aside. In a separate small bowl, combine peanut butter, "egg", 2 Tablespoons coconut milk, vanilla.

This "wet" mixture became fairly solid even though my peanut butter was a natural, runny version. Place the "wet" ingredients into the dry and stir. You can even use a pastry cutter because it will take on a crumbly appearance as you combine.

Now, add the rest of your milk, 1 Tablespoon at a time until your dough starts to form into a ball and hold together. I stopped with a total of 6. This included the initial 2. When you've added enough milk that it starts to stick together, begin kneading the dough gently in the bowl. You may need more or less milk, depending upon your flour and the type of peanut butter you used. If the dough is starting to stick to your hands as you knead it, it is wet enough. 

The key to spelt is do not overwork the dough.

Divide the ball into fourths and pat into a thick square and place on the parchment lined baking sheet. Sprinkle with a little demerara sugar. Bake for about 12 minutes in the preheated oven.

While the scones are baking, melt your chocolate either in a double broiler, microwave or in the warmed oven.

When the scones are done, they will be not "give" when pressed in the center. Remove from the oven and drizzle the chocolate on top. Enjoy!

Notes: *Spelt is a  low gluten alternative to traditional wheat. I am wheat sensitive and yet spelt does not cause any recognizable inflammation for me.

**You could probably use crunchy peanut butter, but you may need to add additional milk.

***You could successfully add chocolate chips instead, I believe. I'd try mini-chips and limit it to about 1/4-1/3 cups total, at least until you've experimented with them the first time.