Whole Wheat Vegan TRIPLE CHOCOLATE SCONES. Made with whole wheat flour, coconut oil, lightly sweetened with sugar but loaded with chocolate. They’re the best!
These chocolate scones bring me right back to my study abroad days, when I lived in Sydney and would frequent Baker’s Delight in the mall by the Cole’s grocery store.
(Any Aussie readers out there?!)
I used to take study breaks and find myself at Baker’s Delight picking up a new scone flavor each time I went. The chocolate scone quickly became my favorite.
And because scones are one of my all-time favorite things to bake, I knew I needed to make my own version.
Vegan Triple Chocolate Scones
Ingredients for Vegan Chocolate Scones
- whole wheat white flour
- cocoa powder
- baking powder
- frozen coconut oil
- non-dairy milk
- chocolate chips
This chocolate scone recipe is made with white whole wheat flour for a less “wheat-y” flavor and more delicate crumb. You can also use a 1:1 gluten free baking flour, or all-purpose or whole wheat pastry.
We’re also using coconut oil to keep these scones dairy-free and vegan friendly. If not worried about that, you can use conventional unsalted butter. Or vegan butter works too.
How to Make Triple Chocolate Scones
If you haven’t attempted scones yet, I promise you they’re simple. I’ve been making the scone dough in my food processor now because cutting in the frozen coconut oil is much easier that way (compared to grating it).
But if you’re not vegan or dairy-free, you can actually use frozen butter in place of the coconut oil. And in that case, you can also grate the butter in with a cheese grater.
Why Frozen Butter or Oil?
Regardless of the method for cutting in the fat (oil or butter) you want to make sure it is pretty much frozen solid – this helps create the slightly crumbly texture you’re looking for in a scone.
If you use melted or soft butter or coconut oil, the scones will turn out more like a muffin in texture.
Shape Dough into Circular Disc
I also like to bake the scones in a circle with pre-sliced triangles, then during the last 5 minutes completely separate the scones and allow them to bake separated so they get crisp edges.
Trust me, it’s an extra little step that is well worth it.
If your scone dough is not super wet, you may be able to pull apart the scones completely and bake separated for the entire time in the oven.
Yes, we’re already loading up these scones with mini chips in the batter, but a little extra chocolate drizzle never hurt anyone…
Cocoa powder in the dough + chocolate chips in the batter + chocolate drizzle on top = THE BEST TRIPLE CHOCOLATE SCONES!
Perfect with a warm cup of coffee or maybe a hot chocolate chai tea.
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too. Xx Ashley
- 1 2/3 cups whole wheat white flour*
- 1/3 cup unsweetened cocoa powder
- 1/4 cup dry sweetener of choice (I used coconut sugar but cane sugar is fine)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut oil**, frozen
- 1 cup lite canned coconut milk*** (or non-dairy milk of choice)
- 1/2 cup dairy-free mini chocolate chips
for the glaze:
- 3 TBS mini chocolate chips
- 1 tsp coconut oil
- Preheat oven to 400ºF and line a large baking sheet with parchment paper, or silicone mat. Set aside.
- In a large mixing bowl–or bowl of food processor–add flour, cocoa powder, sugar, baking powder and salt. Whisk until well combined and set aside–pulse dry ingredients together if using food processor.
- The frozen coconut oil (or frozen butter) can either be grated into large bowl of dry ingredients, then blend using dough blender until a grainy meal-texture forms. OR using the S blade of the food processor, pulse the frozen coconut oil with the dry ingredients until broken down into small chunks.
- Gently stir in the milk being careful not to over work the dough. If using food processor, you can add in liquid with motor running until almost combined. Then remove S blade and fold in chocolate chips using spatula, working dough into a ball.
- Transfer dough onto prepared baking sheet; shape into an 8″ circle (use flour on hands to if dough is extra sticky). Using a large, sharp knife, make 8 triangle slices into dough. You can also use a mini scone pan.
- Bake for 15 minutes, then remove from oven to re-cut slices and gently pull apart triangles slightly. Bake for another 5 minutes.
- Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
- While the scones cool making the extra chocolate topping: in small microwave safe bowl melt together mini chocolate chips with coconut oil in 15 second increment until chocolate is smooth. With scones on lined baking sheet, or cooling rack with baking sheet placed underneath, zigzag chocolate over scones with knife. Allow to set about ten minutes.
- Scones are best served fresh, but will stay fresh up to 3 days in airtight container. Enjoy!
to freeze coconut oil: line a small bowl with parchment paper, scoop out softened coconut oil in tablespoons (8 tablespoons total for this recipe) and freeze for at least 1 hour.
*You can sub half all-purpose + half whole wheat flour if you can’t find whole wheat white flour. A 1:1 gluten-free baking flour blend may also be used, but texture of the scones may change slightly.
**You can sub frozen butter if not vegan. You can also grate the butter and use a dough blender to cut in. See this post for more pictures on the process.
***You can use the milk of your choice here, but a lite or ful-fat canned coconut milk will give the scones a richer texture. If looking to cut back on the fat content sub with an unsweetened non-dairy milk like almond or cashew.
- Serving Size: 1 scone
- Calories: 396
- Sugar: 18g
- Sodium: 307mg
- Fat: 24g
- Saturated Fat: 19g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
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