** I originally published this recipe Six Years Ago! I can't believe it has been that long. I love the freedom scones then and I love them now. With all the turmoil going around, I feel its a good time to bring them back to my holiday baking repertoire.
I called these decadent biscuit-like treasures, freedom scones, because all the ingredients break the prison of lethargy that other sweets tend to build around my day. I find that a cup of hot herbal tea is the perfect companion to them (yes, I always have more than one, if you try them you will know why).
I adapted this recipe from Jenny Nelson' Clean Eat, but quite frankly the scones are so good, it makes me feel a bit dirty eating them, and preparing them is a fun mess, totally worth it. These guys are vegetarian, vegan and delicious.
These are the ingredients that you need
3/4 cup coconut oil + 1 teaspoon for greasing the baking sheet...don't try to substitute this with other natural oil, coconut is the one that make this work, also measured the oil in liquid form (~77 F)
1/4 cup water
1 cup of coconut oil
1/2 cup of dates, pitted
1 teaspoon vanilla
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 cup gluten free all purpose flour +1 tablespoon gluten free flour (for dusting)
Pinch sea salt
2 oz organic dark chocolate, coarsely chopped (you could skip this, I guess, but WHY?)
1/2 cup raw, organic walnuts, coarsely chopped (I have used other nuts, but the bitter taste of walnuts make them my favorite)
This is what you do
Preheat oven to 350 F (you can place the jar with coconut oil near the oven and that helps melt the oil)
Mix all dry ingredients in a large bowl. In a separate bowl, mash the dates until you have a thick paste and set aside. Add melted coconut oil to date paste with vanilla and water. Add the wet ingredients to dry ingredients and mix until combined.
Dough should hold together. It may stay a bit runny, when this happens, I place the dough in the refrigerator for five minutes to make it easier to handle.
Form the dough into a round and place on a lightly floured (leftover dash of gluten free flour from above) surface and cut in half. Roll each half into another round. Cut one of the rounds in half and then cut each half into thirds and repeat with the second round so you have 12 wedges - it is OK if wedges are messy, it will taste just as good.
Lightly grease a baking or cookie sheet with the coconut oil and place the wedges in the oven for 14-16 minutes (rotating the pan after 8 minutes). Let them cool as the chocolate will be too hot to enjoy - trust me on this one.