Chocolate rosemary scones with maple tahini glaze (vegan, gluten free)

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Scones so nice your oven mitt will come to life and take them (but not eat them, it’s just an oven mitt).  I found a recipe for gluten free buckwheat scones on, and I did not have any coconut oil, so I subbed in coconut cream from a can of coconut milk, changed a few more things, and then made a glaze too.  Next time I make this, I would like to add chocolate chips


Chocolate rosemary scones: 

1 cup buckwheat flour (from ground buckwheat groats or store bought as flour)

3/4 cup oat flour (from ground gluten free old fashioned rolled oats or ^)

1/4 cup coconut flour

3 T cocoa powder

1 1/2 T ground dried rosemary (I used a mortar and pestle, but you can grind it with a spice grinder or use about 1/4 cup fresh minced rosemary)

1 tsp baking powder

1/8 tsp sea salt

1 flax egg (1 T flaxseed meal whisked with 2 1/2 T water)

1/2 cup coconut cream from a chilled can of coconut milk (in the fridge overnight)

1/2 cup honey, or maple syrup for vegan

1/4 cup almond milk


  1. Preheat the oven to 350 F and line a sheet tray with parchment.  Whisk 1 T flaxseed meal with 2 1/2 T water and set aside to thicken
  2. If grinding your own flour, grind the buckwheat groats in the blender 1/2 cup at a time, as the original recipe suggests.  If it’s still chunky after blending, pass it through a find mesh strainer and then measure out 1 cup.  Do the same with the rolled oats
  3. Grind your dried rosemary and then measure 1 1/2 T to add to the dry mixture, or mince 1/4 cup fresh rosemary.  (I have not tried fresh, but the general rule is to use 3x less dried than fresh herbs).  Add the rest of the dried ingredients
  4. Scoop out 1/2 cup of coconut cream from your overnight- refrigerated can of coconut milk and whisk it with a fork with the honey, flax egg and almond milk until combined
  5. Add the dry mixture to the wet and mix until thick and combined
  6. Flour your hands if you need to, and place the dough onto the baking sheet.  Shape the dough into a disc and score it into 8 slices with a wet chef’s knife, then bake it for 19-20 minutes, flipping the baking sheet halfway through.  While waiting, make the glazeee


Maple tahini glaze:  

Feel free to double this recipe, I think the more glaze the better.  Glaze fo dayze

2 T tahini

2 T maple syrup

1 T coffee

Optional: sprinkle of rosemary and flaxseed meal


  1. Add maple and coffee to a small bowl
  2. My tahini was a little too thick, so I microwaved it in a small bowl for 20 seconds. Slowly pour the maple syrup and coffee into the tahini while whisking with a fork, and then stir in the rosemary and flaxseed meal if desired
  3. The best part! Drizzle over the scones with a spoon~


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