Vegan Chocolate Scones
Indulge in the rich, chocolaty decadence of these vegan chocolate scones, a plant-based twist on a classic bakery treat! Packed with the deep flavors of cocoa powder and studded with melty vegan chocolate chips, these scones are irresistibly moist and tender thanks to the use of solid coconut oil and almond milk. In just 15 minutes of prep time, you'll have a batch of perfectly flaky scones ready to bake, creating a heavenly aroma in your kitchen. With their lightly crisp exterior and soft, chocolate-filled interior, these scones are a dream for chocolate lovers and ideal for breakfast, brunch, or an indulgent snack. Plus, they're dairy-free and egg-free, making them suitable for a wide range of dietary preferences. Serve warm with a dollop of vegan butter or simply enjoy them as they are for a simple, satisfying treat!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1/3 cup Cocoa powder
- 1 tablespoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 cup Granulated sugar
- 3/4 cup Vegan chocolate chips
- 1/2 cup Coconut oil, solid
- 3/4 cup Almond milk
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Add the granulated sugar and mix until combined.
Stir in the vegan chocolate chips, ensuring they're evenly distributed throughout the dry ingredients.
Cut the solid coconut oil into the flour mixture using a pastry cutter or two knives until the mixture resembles a coarse meal with small pea-sized chunks.
In a separate smaller bowl, mix together the almond milk and vanilla extract.
Pour the wet ingredients into the dry ingredients, and stir until just combined. Be careful not to over-mix; the dough will be a bit sticky.
Turn the dough onto a lightly floured surface and gently shape it into a round disc about 1 inch thick.
Using a sharp knife or a bench scraper, cut the disc into 8 equal wedges.
Transfer the wedges onto the prepared baking sheet, leaving about 2 inches apart for expansion.
Bake in the preheated oven for 18-20 minutes, or until the scones are set and a toothpick inserted into the center of a scone comes out clean.
Remove from the oven and allow them to cool on a wire rack before serving.
Nutrition Facts
Calories |
3286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.5 g | 225% | |
| Saturated Fat | 131.0 g | 655% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2679 mg | 116% | |
| Total Carbohydrate | 415.1 g | 151% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 186.3 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 362 mg | 28% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1332 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
