The best Triple Chocolate Scones, made with whole wheat flour, coconut oil for vegan friendly, lightly sweetened and loaded with chocolate. A must for the chocolate lovers!
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.
Keywords: chocolate scones, vegan scones, holiday scones recipes