Whole Wheat Vegan TRIPLE CHOCOLATE SCONES. Made with whole wheat flour, coconut oil, lightly sweetened with sugar but loaded with chocolate.
Well hellooo there Monday! Did you have a nice weekend?
We had Drew’s extended family Christmas on Saturday during the day, and also a little party with the FLEXcrew Saturday night. We wore lovely “ugly sweaters”, drank some dranks, ate fun snacks and chatted it up. Feeling pretty darn grateful.
I also can’t even wrap my head around the fact that Christmas is two weeks away. TWO WEEKS. I’ll admit I don’t really have all of my Christmas shopping done… For some reason I don’t actually like to get my shopping done *too early*. Does anyone else do that? I feel like it takes away from the spirit if you’re done before December. Granted it would probably make my life easier if I got it done sooner rather than later but I’m just a tiny bit of a procrastinator. I swear procrastination is a DNA thing. Not naming any names but uh, Hi Mom…
Speaking of procrastination…
Vegan Triple Chocolate Scones
These Vegan Triple Chocolate Scones have been on my list of scones to make for MONTHS. Maybe even a year. Always so many recipe ideas and not nearly enough time to share them all with you when I want to.
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. One could also argue this was a form of procrastination. The chocolate scone definitely happened more than once though. It quickly became my favorite.
I actually can’t recall having a chocolate scone since then… Which is probably why these were on my list of scones to make.
And let me tell you, they turned out pretty darn perfect.
Ingredients needed for Vegan Chocolate Scones
- whole wheat white flour
- cocoa powder
- baking powder
- frozen coconut oil (butter works if not vegan)
- non-dairy milk
- chocolate chips
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 – see this post for step-by-step photos.
But 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.
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.
Also worth it? The chocolate drizzle on top.
Yes, we’re already loading up these scones with mini chips in the batter, but a little extra chocolate drizzle never hurt anyone…
Perfect with a warm cup of coffee or even chai tea 😀
Let me know if you make them! <3
- 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:
- Preheat oven to 375F 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 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 15-18 minutes, then remove from oven to re-cut slices and gently pull apart triangles slightly. Bake for another 5-7 minutes, until edges and tops are lightly browned.
- 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!
*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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SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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