An intensely chocolaty treat: Triple Chocolate Scones! Crisp on the outside, soft on the inside. Studded with melty chocolate chips and dripping in chocolate drizzle! These are a chocolate lover's dream. Amazingly low-carb/sugar-free, dairy-free, grain-free, egg-free and guilt-free!
Preheat oven to 350. Line a baking sheet with parchment.
Whisk together dry ingredients in a large mixing bowl. Use a spatula or measuring cup to smash the lumps of cocoa.
Melt buttery coconut oil in a small glass bowl and stir in water and vanilla.
Pour wet mixture over dry and mix well into a dough.
Fold in chocolate chips. (If dough is too crumbly, add a splash of water)
Place dough onto baking sheet and flatten into an 8-inch disc or 2 small discs.
Cut into 8-10 triangles. Separate scones 1 or 2" apart.
Bake on the center rack for about 22 minutes until the edges are firm. (Do not over-bake. Scones will firm up as they cool)
Allow to cool for 5-10 minutes. Enjoy warm with a drizzle of melted chocolate or a dollop of whipped cream.
To make the chocolate drizzle, place 1/4 cup Lakanto chocolate chips in a small glass bowl. Microwave in 30-second intervals until almost melted, stirring to smooth out. Do not add water. A splash of oil may be added to thin the chocolate if needed.To store: Keep in an air-tight container at room temp for about 3 days. Refrigerate for up to 7 days or freeze tightly-wrapped (without drizzle) for 1 month. May be microwaved for 30-60 seconds to thaw/warm. Serve warm.Highly recommend warming the scones before serving, which softens the inside and melts the chocolate. yum!Macros do not include chocolate drizzle. Net carb calculation at the bottom of the nutrition facts card. Macros are approximate and calculated by a third party.