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Crystallized maple syrup — baking, rubs, finishing
Maple wood — sweet, mild smoke for bacon, ham, poultry
Milled whole oats — pancakes, muffins, cookies, porridge bread
Unrefined whole cane sugar — Indian sweets, chai, payasam
Food-grade cocoa butter for chocolate work and coating
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Crystallized maple syrup — baking, rubs, finishing
Maple wood — sweet, mild smoke for bacon, ham, poultry
Milled whole oats — pancakes, muffins, cookies, porridge bread
Unrefined whole cane sugar — Indian sweets, chai, payasam
Food-grade cocoa butter for chocolate work and coating
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notes: 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 350 degrees f 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.