Indulge your senses with the rich, decadent flavors of our Whole Wheat Vegan Triple Chocolate Scones! Perfectly fluffy and bursting with chocolatey goodness, these scones are not just a treat for your taste buds but also a healthier alternative to traditional baked goods. Whether you're enjoying a cozy morning at home or hosting a delightful brunch, these vegan scones will surely impress your guests and leave them craving more. Get ready to elevate your baking game and discover how easy it is to whip up this mouthwatering recipe in just 45 minutes!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 2 cups whole wheat flour
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1/4 cup almond milk
- 1/4 cup coconut oil
- 1 tsp baking powder
- 1/2 cup vegan chocolate chips
- 1/4 tsp salt
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, sift together whole wheat flour, cocoa powder, coconut sugar, baking powder, and salt to remove any lumps and ensure even distribution of dry ingredients.
- Melt the coconut oil until it becomes liquid. Allow it to cool slightly but remain in liquid state.
- Create a well in the center of the dry ingredients and pour in the melted coconut oil and almond milk. Gently mix with a wooden spoon or spatula until a shaggy dough forms.
- Fold in the vegan chocolate chips, being careful not to overmix the dough. Overmixing can lead to tough scones.
- Transfer the dough onto a lightly floured surface and gently pat into a circular shape about 1-inch thick.
- Using a sharp knife, cut the circle into 8 equal triangular wedges.
- Carefully transfer the scones to the prepared baking sheet, leaving about 2 inches of space between each scone.
- Optional: Brush the tops of the scones with additional almond milk for a glossy finish.
- Bake in the preheated oven for 22-25 minutes, or until the edges are firm and a toothpick inserted comes out clean.
- Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For extra indulgence, drizzle with melted vegan chocolate once cooled.
Tips
- Sift Your Dry Ingredients: Sifting the whole wheat flour and cocoa powder helps to aerate the mixture and eliminates any lumps, ensuring a light and fluffy texture in your scones.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until a shaggy dough forms. Overmixing can result in tough scones, so be gentle!
- Use Cold Coconut Oil: For the best results, melt the coconut oil and let it cool slightly before adding it to the mixture. This helps maintain the right consistency in the dough.
- Cut Even Wedges: When cutting the dough into triangles, use a sharp knife and apply even pressure to create clean edges. This ensures that the scones bake evenly.
- Brush for Shine: For a beautiful glossy finish, brush the tops of the scones with a little almond milk before baking. It adds an appealing touch!
- Experiment with Add-Ins: Feel free to customize your scones by adding nuts, dried fruits, or even a sprinkle of sea salt on top for an extra flavor boost.
- Serve Warm: These scones are best enjoyed fresh out of the oven. Serve them warm, perhaps with a drizzle of melted vegan chocolate for that extra touch of indulgence!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 6g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 0mg
