beach time, lady love, and chocolate scones… not such a bad end to the week

After facing psychotic premenstrual mood-swings all week, I was able to take it easy today and work just a half day.  Better still, I headed to the beach at about 2pm with my loveliest of ladyfriends, and then came home to make these scrumptious chocolate scones.  I am convinced that there is nothing that cannot be cured by this particular combination of gorgeous beach, caring friend, and baked chocolate sweetness. I would encourage you to make these little scones as soon as you can, regardless of your moon cycle. And spend some time with your ladyfriends.  They are the biggest help of all.  I love you Liz- I will make these for you ASAP!

Lady Love Chocolate Scones

mmmm, gimme...

(makes 6-8 mini scones)

1 cup whole grain spelt flour
1/4 cup fine oat bran
1/4 cup ground nuts (mac nuts are especially buttery delicious)
3 tbsp cacao nibs
2 1/2 tbsp liquid coconut oil
2 1/2 tbsp agave syrup
2 tsp hazelnut extract (or whatever you got)
2 tbsp brewed coffee
1/3 cup chocolate chips

Preheat your oven to 350 degrees, and lightly grease a pan with some coconut oil (for this small batch I use an 8×8 pan, plus another small loaf pan and cook in my toaster/convection oven).  Toss all the dry ingredients into a bowl, and stir gently to combine.  In another small bowl, mix the coconut oil, agave, extract, and the coffee together; pour into the dry ingredients and mix until just barely combined.  Add in the chocolate chips and stir until all dry spots have disappeared.  Take about 2 tbsp batter and gently shape in your hands to a little ball.  Press gently into the pan.  Bake for 12-14 minutes, rotating if you would like.  The edges should be lightly browned and the tops firm to the touch.  When they come out of the oven, drizzle with some extra agave nectar for an extra sweet and soft scone.

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