- 2 cups whole wheat white flour*
- 1/4 cup coconut sugar (or dry sweetener of choice)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup frozen coconut oil, grated
- 1 cup canned coconut milk (lite or full-fat both work)
- 1 tsp vanilla extract
- 1/2 cup dairy-free mini chocolate chips
- turbinado/coarse sugar for sprinkling, optional but love the crunch it brings!
- Preheat oven to 400ºF and line a large baking sheet with parchment paper.
- In a large bowl add flour, sugar, baking powder, & salt. Whisk until well combined and set aside.
- Grate frozen coconut oil into large bowl of dry ingredients. Using dough blender, work coconut oil into flour mixture until a grainy, meal texture forms. (You may also use two forks to blend the frozen oil into the dough. OR feel free to use food processor to cut in the frozen coconut oil. Remove blade before moving on to the next steps.)
- Gently stir in the coconut milk and vanilla extract to bowl of dry ingredients, careful not to overwork the dough. Gently fold in chocolate chips The dough should be thick and slightly sticky. If dough is very wet still, add a couple more tablespoons flour. If dough feels dry, add a splash of milk.
- Shape dough into large circle, about 8″ in diameter, on prepared baking sheet. Using a large, sharp knife, make 8 triangle slices into dough.
- Bake for 15-20 minutes, then remove from oven to re-cut slices and pull apart triangles slightly. Bake for another 5 minutes, until edges and tops are lightly browned. (Using this technique will allow edges to get crispy.)
- Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. Scones will stay fresh in airtight container up to 3 days, if they last that long… (You can also double wrap scones with plastic wrap and store in freezer up to 1 month. Thaw at room temperature or in microwave.)
FLOUR: half unbleached all-purpose, half whole wheat flour may be subbed. If using ALL whole wheat flour, your scones will probably be more dense and possibly dry. I would add a few more tablespoons of milk if you go this route. Whole wheat pastry flour may be subbed, but I would add 2-4 more TBS of flour if using pastry flour instead of whole wheat white.
COCONUT OIL: You can also use frozen butter (vegan or dairy).
MILK: Using canned coconut milk will give these scones the richest texture, but another non-dairy milk will also work.
My vegan scones recipes are adapted from my Whole Wheat Coconut Scones, which originally calls for 1 egg. If not worried about keeping vegan, you can also go this route and use only 2/3 cup coconut milk (other milk will also work, but I personally prefer the texture with canned coconut milk as it has a higher fat content).
total time does not include freezing coconut oil
- Serving Size: 1/8th
- Calories: 338
- Sugar: 14g
- Sodium: 307mg
- Fat: 19g
- Saturated Fat: 15g
- Unsaturated Fat: 1g
- Trans Fat: 0
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg