A few weeks ago, where I live experienced some weather. And by that I mean we got over 3 feet of snow in about 36 hours. Beautiful, yes, but it also left me stranded away from home. Luckily, I have some awesome friends who let me stay with them when this happens (I live in a pretty rural place, so freeway closures due to weather–while rare–do happen sometimes). Instead of complaining about me imposing last minute, one friend got excited because it meant that we could make my now infamous vegan chocolate scones. I asked if I could take some pictures of the process for the blog, and she said yes, but only if I promised not to write a novel before getting to the recipe. (Hopefully she’ll forgive me for thanking her for taking some pictures while we worked!) So here we go:
Original recipe is from A Virtual Vegan, and my modifications are below.
- 1 & 3/4 cup all-purpose flour*
- 1/4 cup cocoa powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon ground flax seeds
- 1 tablespoon baking powder
- 1/4 cup solid coconut oil, packed
- 1 teaspoon vanilla extract**
- 3/4 cup + 2 tablespoons nondairy milk
- 3/4 cup vegan chocolate chips
- Preheat oven to 400F/200C
- Mix all dry ingredients except flax seeds in a medium bowl.
- Add the coconut oil and work it in with your fingers until all the big clumps are gone and the mixture resembles wet sand.
- Add in the flax seeds, vanilla, and nondairy milk. Stir until combined. Your coconut oil will go solid again and you’ll see it in little clumps. It’s okay, promise.
- Fold in the chocolate chips.
- Use your hands to knead the mixture until it forms a lump of dough. Shape the dough into a ball, then place it on a lightly greased baking sheet. Flatten it into a disc that is about 1 inch/2.5 cm tall.
- Cut the circle into 8 triangles (for my pagan peeps: think wheel of the year quarters and cross quarters)
- Separate the triangles on the baking sheet so they won’t touch when they expand in the oven, 2-ish inches apart is good.
- Sprinkle some extra sugar on top of the scones, and put them on the middle rack in the oven.
- Bake for 20-22 minutes, or until done. (20 minutes exactly is all it ever takes mine to be perfect. If you’re not sure, you can use a toothpick in the center of one. When the toothpick comes out clean, they’re done.)
- Struggle with waiting a few more minutes to eat them until they cool down a bit.
*I’ve made these with gluten-free all-purpose flour and they totally work.
**While I haven’t tried this, I imagine it would be great–swap the vanilla out for your favorite liqueur.
I hope you enjoy these bad boys with your favorite tea or coffee, looking out a window and dreaming big.