Preheat the oven to 350 degrees F and place the
rack in center of the oven. Line a baking sheet with parchment paper
or coat with mixture of lecithin and coconut oil.
In a small bowl whisk together the coconut milk,
egg, and vanilla extract.
In a large bowl, whisk together the flours, cocoa
powder, erythritol, baking powder and Celtic Sea salt. With a butter
knife, break up the coconut oil and add it sparsely to the mixture
then stir in (no need to melt it though you can if you wish).
Add the cream mixture and stir just until the
dough comes together (add more cream and/or flour as necessary). The
wetter the dough the thicker; the drier the dough the lighter the
scones.
Mix well and shape the dough (calling this dough
is silly; it’s a pasty, sticky, gooey mess) into any shapes and
sizes you want as long as the mass of each is about the same (for
cooking time). If you just spoon it out and make your scones about
an inch thick, you’ll probably get good results. You can shape the
scones with a spoon. Brush the tops of the scones with a little
coconut milk if desired.
Bake for about 18-20 minutes or until they are
firm around the edges but a bit soft in the center. A toothpick
inserted into the center of a scone will come out clean. Cool on a
wire rack.
After the scones have cooled. In a double boiler
(or carefully in a pot) melt the chocolate bar with some coconut
milk till you get the color you desire, then keep adding erythritol
until you get the sweetness desired and then dribble this over the
scones. If you add lots of milk, you’ll get a frosting, if just a
little, you’ll get a nice chocolate drizzle. Cool and serve.
