Vegan Chocolate Scones
These Vegan Chocolate Scones are a delightful twist on a classic treat, perfect for breakfast or brunch!
Servings: 8 servings
Ingredients
For the Scones:
- 2 cups gluten-free all-purpose flour includes xanthan gum
- 1/2 cup raw cacao powder
- 1/2 cup raw cane sugar or coconut sugar coconut sugar gives a caramel flavor
- 1 Tbsp baking powder
- 1/2 tsp sea salt
- 1 cup dairy-free chocolate chips optional
- 1 cup full-fat canned coconut milk
Instructions
Baking Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, whisk together the gluten-free flour, cacao powder, raw cane sugar or coconut sugar, baking powder, and sea salt until well combined.
- In a separate bowl, whisk the full-fat coconut milk until smooth. Fold in the dairy-free chocolate chips if using.
- Pour the wet mixture into the bowl of dry ingredients. Gently fold until just combined; a few lumps are okay.
- Turn the dough onto a lightly floured surface and pat it into a circle about 1-inch thick. Cut out scone shapes and place them on a baking sheet lined with parchment paper.
- Bake the scones for 15-20 minutes until firm to the touch and a toothpick comes out clean.
- Cool on a wire rack for a few minutes and enjoy warm or at room temperature.
Equipment
- Mixing Bowl
- Whisk
- Rubber spatula
- Baking Sheet
- Parchment Paper
- Cookie cutter or knife
Notes
- Store in an airtight container at room temperature for up to three days.
- Freeze in a single layer, then transfer to a freezer-safe bag for up to three months.
- Reheat frozen scones in the oven at 350°F (175°C) for 10-15 minutes.