gluten-free chocolate and cinnamon scones

There's a fine line between sick days and playing hooky, and I like to walk it. 

In the outstanding cinema experience that is Space Jam, there is a moment where Daffy Duck gets hit in the face with a basketball and begins to see swirling, cartoon stars. In this snapshot of hilarity, he spins, and cries, "But Mommy, I don't want to go to school today; I want to stay home and bake cookies with you."

Ah, yes, Daffy.  I also longed to stay at home and bake cookies with my mother. It was fun. We would both wear aprons and powder our hands with all-purpose flour. Scents of cinnamon and vanilla would waft through the kitchen, and I was thankful for the oven light that allowed me to constantly check in on our creations. And even though sometimes  I was not-faking-it-even-a-little-bit-but-actually-sick,  I still thought it fun to take the day off and spend some quality time learning about the relationship goin' on between milk and cookies. 

Dylan and I share a softness for sick days. He is almost nine and I am almost 24, and we both also have a softness for Junie B. Jones. 

"Don't you just LOVE getting sick?!" He asked me one day. "You get to stay in your pajamas, you get to watch TV, you get to eat your favorite foods...."

Dylan and Daffy are correct. Staying home from school on a day that doesn't start with S is a real treat. And lucky for Dylan, he gets one of those days. It's called, "Random Thursday the 25th When The Santa Monica School System Gives Kids The Day Off."

For us, this day meant all sorts of good things. We went to the Peterson Car Museum. (Which was AWESOME by the way. I got to see some of the first ever RVs and my heart sort of completely melted all over the floor.) And then we decided to bake things.

As I've mentioned before, Dylan's mom has a gluten and dairy intolerance. And though both Dylan and Weston are free to consume as much yeasty cheesy goodness as their young hearts desire, they're sensitive to the fact that she can't. So when it comes time to fill the house with sugar and spice and everything nice, we go for the GF option.

And while cookies are the stereotypical "hooky" food, we were feeling adventures. We were feeling English. We were feeling LIKE SCONES.

Namely, chocolate cinnamon scones.

These are savory and indulgent. They're not as sweet as cookies; they're sort of like biscuits studded with the occasional drop of chocolate. We dusted half with cinnamon sugar and half with maple glaze. Both were wonderful, and I highly recommend them with tea or coffee.  They aren't sweet enough for small children, but I think they would work well for adult tea parties. Or adult hooky days. 

gluten-free chocolate cinnamon scones

scones

1  cups almond flour

3/4 potato flour

1/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon chia seeds

1/2 teaspoon salt

1/2 cup coconut oil

3/4 cup carob chips

2 large eggs

1/3 cup cold plain almond milk

1 teaspoon vanilla extract

cinnamon and sugar blend

maple glaze

1/2 cup powdered sugar

2 teaspoons melted vegan butter

1 tablespoon maple syrup

1 tablespoon almond milk 

Preheat oven to 400˚F.  Grease a baking sheet with coconut oil or line with parchment paper.

In a bowl, whisk together the flours, sugar, baking powder, chia seeds, and salt.  Add the coconut oil. Using your hands, blend the ingredients together. Pour in the chocolate chips and mix them into the rest of the bater. 

In a separate bowl, whisk together the eggs, milk and vanilla until light and frothy.  Add the wet ingredients to the dry ingredients and stir together until completely combined.

Drop the dough by the 1/3 cupful onto the baking sheet.  If using cinnamon sugar dusting, sprinkle the mixture on top of the scones. Allow them to rest for 15 minutes. 

If using the glaze, whisk the powdered sugar, vegan butter, maple syrup, and almond milk in a mixing bowl. Set aside. 

Bake for 15 to 20 minutes, or until nice and toasty.  Allow to cool before adding the glaze.

Place the scones on top of a piece of parchment paper.  Using the whisk, lightly drizzle the scones with the glaze. 

You can eat them now!!

This recipe was adapted from Spoon With Me, which is probably one of the most adorable blog titles I've ever heard. 

Happy Friday, friends. I'm spending my weekend on all sorts of lovely adventures that I can't wait to share with you...I won't get specific yet, but the words "desert camping" and "vegetarian hobo packets" and  "please bring costumes" were all included in the same event description. And there's gonna be a drum circle. And yellow cake. 

-stay cozy