Dark Chocolate Chip Scones (Vegan & Gluten Free)
Happy Monday! A lot of people don’t like Mondays but I love them. I love Mondays because lots of people in the blogging world (and actual world) go meatless on Mondays to benefit their health, the environment, and the animals. Meatless Monday fun is hosted by A Whisk and Two Wands and Confessions of a mother Runner ! So many great recipes are made each week without meat, giving you the ultimate meal inspiration. Today I am sharing a delicious sweet treat- chocolate chip scones!
Dark Chocolate Chip Scones
Ooooh do I have a delicious recipe for you today. This recipe came about on my first attempt to make scones. Thats when you know it is good. I credit the deliciousness of this recipe to the use of light canned coconut milk. Light canned coconut milk has recently changed my life. I started added it to nice cream to get it to blend and it gives it the best creamy, coconuty flavor. I’m drooling just thinking about it.
Anyway, what do we all want when we are reading a recipe post? Probably not my whole life story- so this post is gonna be short & sweet!
Here’s what you will need:
Vegan GF Choc Chip Scones
1/4 cup brown sugar
3 tsp baking powder
1 tsp Vanilla extract
0.50 tsp, Salt
2.50 cups Oats
1/3 cup brown rice flour
1 Cup Light Canned Coconut Milk
2/3 cup dark chocolate/non dairy chocolate chips
1/2 cup, Bob’s Red Mill Gluten Free Flour
1/4 cup Turbinado Raw Sugar (+ more for sprinkling)
1/4 cup Coconut Oil (frozen)
Preheat the oven to 350 degrees. First, grind up 2.5 cups of oats into flour. If you already have oat flour you can use that but you will probably have to adjust the amount (maybe 1 3/4 -2 cups total would be m guess). Add the oat flour, brown rice flour, and gluten free flour (can sub for whole-wheat/regular/more oat flour) to a bowl. Add the baking powder, and salt and mix well. Next, take the coconut oil out of the freezer and grate 1/4 cup into a bowl. The coconut oil was measured after being grated and was loosely packed. Work the coconut oil into the flour with a fork or potato smasher (or whatever other kitchen gadget you have). Then add the sugars (can sub for coconut sugar or all brown sugar) to the bowl and mix well. Add one cup of canned coconut milk to the mixture along with 1 tsp of vanilla extract and mix well. The mixture should resemble a thicker dough- kind of similar to a thicker banana bread. At this point check to make sure you have the correct consistency and add more flour/ liquid if needed. Every type of flour is different and can lead to different results.
Next, mix in the dark chocolate chips. Take about half of the dough and form it into a circular shape on a pan lined with parchment paper. Make sure to use parchment paper otherwise you will probably end up with a sticky mess. Then cut 4 lines into the circle to make 8 scones. Use the other half of the dough to do the same thing. I fit mine on the same baking sheet, but feel free to use 2. Then sprinkle turbinado sugar on the top of the scones to give it that sweet crunch! I love the look of the crystalized sugar on top of baked goods.
Bake them for about 18 minutes, take them out of the oven and re-cut the scones and separate them a bit. Allow them to cool for a bit before digging in (beware- this step takes a lot of self restraint!).
These will keep well for about 1 week at room temperature and for a couple of month if you keep them in the freezer!
Be sure to let me know in the comments if you try these!
Have you ever made scones? Do you prefer fruity scones or chocolatey ones??