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Double Chocolate Scones

These Double Chocolate Scones are not overly sweet, they happen to be free of gluten and butter and are perfect with a mocha latte by their side!

Double Chocolate Scones

I’ve noticed that the older I get, the quicker time seems to pass by! My daughter says it’s because I’m slowing down – and I think she deserves a flash of my special stink eye for that comment! But, getting back to time passing, as this little blog comes up on its 3rd anniversary, I have been going through my older posts and recipes and have been trying to fight the urge to delete them all!

Back when I started, my photography was poor, my props were sparse, my food styling questionable and my videos, well, they were non-existant! But, live and keep learning – right?

Through fellow bloggers and SoFab University, I have managed to pick up a tidbit or two about budget friendly food styling and becoming acquaintances (not friends yet) with the manual settings on my DSLR. Which has led me to redo my older posts (like these chocolate scones) instead of deleting them!

Double Chocolate Scones

Incase y’all are wondering what SoFab University is, it is a collection of online educational resources for Social Fabric members. Aaaaaaannnd – now y’all might be wondering what Social Fabric is?! Well, Social Fabric is Collective Bias’ community of influencers/bloggers – and, from the disclosure statements that pop up from time to time on here, they are who I have had the honor of working with on a few sponsored posts since October 2014.

Double Chocolate Scones

Last year, I was thrilled to attend a one-day, live, conference conducted by SoFabU here in Atlanta. At that one day conference Nate Engels, Summer Davis and Rebecca Parsons jazzed up my brain with so much info on writing and food photography that it started to feel like it does when it’s fed a venti triple shot mocha from ‘bucks (I’m starting to think that mocha lattes are my brain’s love language)!

Double Chocolate Scones

This year, SoFabU is hitting the road again, but unfortunately, they will not be in Atlanta – so I hope to catch up with them in Brooklyn, NYC!
While my photography doesn’t stink, my props have gotten a shelf of their own and my food styling is better than my personal sense of style, my videos, well, they are still non-existent! However, with Nate Engels hosting a session on Video making, maybe, just maybe, videos might make an appearance on here that would have more substance than this one?!
Also on the line-up for Brooklyn is Kirsten Thompson who will be talking about email marketing/list making which will keep me from hounding y’all with emails about what y’all are doing in that department. Alea Milham will also be there talking about increasing traffic through Social Media and SEO – and, honestly, traffic is something I constantly am working on trying to understand.

SoFabU will also be in Chicago, Dallas and Los Angeles – please make sure to get your tickets early!

So, in full disclosure: This is my #entry into the #LuvSoFab Contest hosted by Collective Bias, Inc. I am eligible to win prizes if this entry is chosen. All opinions expressed herein are my very own. Here’s hoping I get to see you at #SoFabUOTR

[Tweet “Get your tickets to #SoFabUOTR and see why you, too, will #LuvSoFab! #entry”]

Double Chocolate Scones

And now, back to this Double Chocolate Scone recipe. I have changed the recipe some from the original one. It has less sugar, no cinnamon, and, it also has tapioca flour in it to complement the ground up oats. I have been experimenting a lot with tapioca flour recently and love the crunchy-chewy texture it imparts to baked gluten-free goods. These scones are delightful with a mocha to wash them down – and are epically delightful if that mocha happens to be a venti triple shot from ‘bucks!

[Tweet “What’s perfect with your mocha latte? Why, THESE Double Chocolate Scone are!”]

Double Chocolate Scones

Double Chocolate Scones

Yield: 6 scones
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

These Double Chocolate Scones are not overly sweet, they happen to be free of gluten and butter and are perfect with a mocha latte by their side!


  • 3/4 cup ground oats, I used my blender to grind gluten free rolled oats
  • 1 cup tapioca flour
  • 1½ tablespoons baking powder
  • 1/4 teaspoon salt
  • ? cup cocoa
  • 1 teaspoon instant coffee granules
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/4 cup melted coconut oil
  • 1/4 cup good quality dark chocolate chopped up to melt
  • 1/4 cup good quality milk chocolate chopped up to melt


  1. Preheat oven to 400 degrees
  2. Mix all the dry ingredients
  3. Then mix in the remaining wet ingredients (if the dough is too dry, add a teaspoon or 2 of coconut oil till dough sticks together)
  4. Roll into a ball and then using a rolling pin, flatten to about 1/2 inch thick circle
  5. Cut into 6 scones and place on a parchment lined baking tray
  6. Bake for 12 minutes
  7. Let cool slightly
  8. Melt dark chocolate and milk chocolate in separate bowls (I melted them in a microwave on 30 second intervals)
  9. Drizzle on top of scones and enjoy

Did you make this recipe?

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Wednesday 18th of May 2016

Your double chocolate scones look wonderful and I would like to make them. It looks like the amount of cocoa is ? cups. Would you please let me know the amount. Thanks

Tara @ Sweat like a Pig

Wednesday 27th of April 2016

I totally agree with you - the past two years in particular have just flown by! I know I'm old when I forget my age sometimes haha

Kiran @

Friday 22nd of April 2016

I love the styling here! You are doing fab with your food photography. And I neeeeeeed these double chocolate scones, pronto :D


Thursday 21st of April 2016

I agree, time passes by so quickly for me, too! These scones look delicious! Your pictures are always beautiful, but these are stunning!


Thursday 21st of April 2016

Your scones look amazing! I think you've mastered food phtotography for sure :) I just started setting my camera to manual---I'm doing a lot more double checking during my shoots!! I need to figure out the video thing, too!