Triple Chocolate Scones

Course: Breakfast

Cuisine: American

Keyword: chocolate scone recipe, chocolate scones, vegan scones

Prep Time: 30

Cook Time: 25

Total Time: 55

Servings: scones

Calories: 396kcal

Author: Ashley

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!

Print Recipe

Ingredients

1 ⅔ cups whole wheat white flour*
⅓ cup unsweetened cocoa powder
¼ cup dry sweetener of choice I used coconut sugar but cane sugar is fine
2 ½ t baking powder
½ tsp fine sea salt
½ cup coconut oil** frozen
1 cup lite canned coconut milk*** or non-dairy milk of choice
½ cup dairy-free mini chocolate chips

for the glaze:

3 tablespoons mini chocolate chips
1 teaspoon coconut oil

Instructions

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.
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.
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!

Notes

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.

Nutrition