Chocolate Spiced Date Scones

Serves: 6-8 Scones

Prep time: 15

Cook time: 20 minutes

Ingredients

• 1¾ cups spelt flour

• ¼ cup raw cacao powder

• 1 tbsp baking powder

• ¼ tsp fine sea salt

• 1 tsp ground cinnamon

• ½ tsp ground cardamom (optional, but so lovely)

• ½ cup Medjool dates, pitted and chopped (approx 3 dates)

• ¼ cup melted ghee

• ¾ cup milk of choice

• 1 tsp vanilla extract

• 1/3 cup maple syrup

Tahini Caramel

• 2 tbsp tahini

• 2 tsp maple syrup

• 1 tbsp milk

Instructions

1. Preheat the oven to 190°C (375°F). Line a baking tray with parchment paper.

2. Mix dry ingredients: In a large bowl, whisk together spelt flour, cacao powder, baking powder, salt, cinnamon, and cardamom.

3. Add dates & chocolate: Stir in chopped dates and chocolate chunks so they get evenly coated in the flour mixture.

4. Mix wet ingredients: In another bowl, whisk together melted ghee, milk, vanilla, and maple syrup.

5. Combine: Pour wet into dry and gently fold until a soft, sticky dough forms. Don't over mix.

6. Shape: Using a 1/2 cup measuring cup, scoop out some of the dough and shape into wedges on the parchment paper. Spread them out evenly.

7. Bake: Bake 18–20 minutes or until set and just firm on top. Don’t over bake—chocolate scones are best a little soft inside.

8. For the tahini caramel, simply mix the tahini, maple and milk into a bowl and whisk until smooth, add more milk to thin. 

9. Cool & serve: Let cool slightly before drizzling over the tahini caramel. Best served warm with herbal tea or a chai latte.

Enjoy!