By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win prizes associated with the contest. I was not compensated for my time.
it is hard to believe, but it’s true… this little baby blog is FOUR.
i intended, as usual, to post a kumquat-filled recipe but alas, my grocery store was completely kumquat-less. waah. so what’s the next best way to celebrate?! chocolate!
and nothing better than celebrating with a chocolate treat that is full of antioxidants and healthy fibers. yes, we know cocoa is loaded with antioxidants and cardiovascular health benefits, but the main ingredients in these scones is also one of the leading antioxidant-rich foods available…
black rice.
also known as the forbidden rice, black rice was reserved only for emperors in the ancient times. it’s purple-black color, obviously gives it its name, and also indicates some pretty great health properties. anthocyanin antioxidants, like the ones found in blueberries, blackberries and acai, are what make this rice so special, in color and health. according to a study presented at the american chemical society, “one spoonful of black rice bran contains more anthocyanin antioxidants than a spoonful of blueberries and better yet, black rice offers more fiber and vitamin E antioxidants, but less sugar.”
i’ve been kinda fascinated by black rice for a while. it’s so beautifully exotic, and adds such intrigue and aesthetic to dishes. now it’s easily found as the whole grain rice, black rice pastas, and black rice flour. and not just for emperors. in these scones, i love how it blends so seamlessly with chocolate.
for me, it’s always an easy decision to “think rice”. so the timing was perfect when the recipe redux ladies offered this challenge in partnership with the usa rice federation.
rice is a huge part of my gluten-free life. it’s a great way to incorporate a nutritious whole grain into my diet, but one that is naturally gluten-free and the least allergenic of grains. that’s why it’s the bulk of my gluten-free all-purpose flour blend. plus u.s.-grown rice (look for “grown in the usa rice” logo on the packages) is sustainable, locally-grown and gmo-free.
so here’s to health, happiness, another great year of gluten-free recipes, and all of the joys and surprises this little site brings. happy birthday, kumquat!
Triple Chocolate Scones
Ingredients
- 2 teaspoons golden flaxmeal
- 4 teaspoons very hot water
- 140 grams about 1 cup u.s.-grown black rice flour*
- 70 grams tapioca starch
- 1/3 cup sugar
- 1/3 cup unsweetened cocoa
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chilled butter cut into small pieces
- 1 cup heavy cream
- 2 teaspoons vanilla paste or extract
- 4 ounces bittersweet chocolate divided and finely chopped
- turbinado sugar
*if black rice flour is unavailable, easily make your own by grinding u.s.-grown black rice flour in a blender or food processor to make a finely ground flour of your own.
Instructions
- Combine flaxmeal and hot water to form a slurry; set aside.
- Combine black rice flour, tapioca starch, sugar, cocoa, baking powder, and salt in a medium bowl. Cut butter into flour mixture with a pastry cutter or with fingers to resemble a coarse meal.
- Add flaxmeal slurry, cream and vanilla paste to mixture. Combine to form a dough; stir in 2 ounces of finely chopped bittersweet chocolate.
- Pat mixture into a 10-inch round disc on a parchment-lined baking sheet. Chill in the freezer for 10 minutes.
- Preheat oven to 400°.
- Sprinkle chilled dough with turbinado sugar, if desired. Cut disc into 8 wedges and carefully separate to leave 1/2-inch space between the wedges.
- Bake at 400° for 23 minutes or until done.
- Allow to cool completely. (Scones will be very tender when warm.)
- Melt remaining 2 ounces finely chopped bittersweet chocolate. Spread evenly over tops of cooled scones.
