Rustic Sugar Free Double Chocolate Scones

Ingredients:

• 1 ¾ cup/262g/9.3 oz plain flour
• ¾ cup/75g/2.6 oz cocoa powder
• ½ tsp salt
• 1 ½ tbsp/21g/0.7 oz Natvia
• 2 ¼ tsp baking powder
• ½ cup/125g/4.2 oz cold butter, cubed
• ¾ cup/180ml/6 oz unsweetened almond milk or milk of choice
• 2 eggs
• 2 tsp vanilla extract
• 1 cup/180g/6.3 oz chocolate chips, sugar free

Directions:

1. Preheat oven to 375°F/190°C and line a sheet pan with parchment paper or silpat mat.
2. Paddle together flour, cocoa powder, salt, Natvia, baking powder, and cubed butter until the butter is pea sized.
3. Add the eggs, vanilla extract, almond milk, chocolate chips and mix just until combined.
4. Turn out onto a flour surface and roll into a round disc about 20 centimeters in diameter. Cut into 12 slices and place onto sheet pan.
5. Bake for 15 minutes until fully baked.
6. Allow to cool completely and store in an air tight container for up to 5 days or in the freezer for up to a month.