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Double Chocolate Scones

These double chocolate scones might be healthier than traditional versions but I promise there is no sacrifice in taste. Rich, dark, chocolatey & delicious with a tender cocoa enhanced crumb studded with chocolate chunks, they will satisfy the worst chocolate cravings! 

These double chocolate scones might be healthier than traditional versions but I promise there is no sacrifice in taste. Rich, dark, chocolatey & delicious with a tender cocoa enhanced crumb studded with chocolate chunks, they will satisfy the worst chocolate cravings!

I enjoy all kinds of cooking but baking has to be the most satisfying. I love the transformation from dough or batter to finished product and can’t help but keep peeking through the glass of the oven door every few minutes to watch what’s happening! Scones are no exception and I was even more excited when working on this recipe as I hadn’t baked (or eaten) any scones at all since becoming vegan.

I was lucky enough to be gifted a small bucket (pail I guess for most of you) FULL of some very good quality fair trade and organic dark chocolate from my friend Roxanne at ViVi Therapy so I had the perfect excuse to use it in the creation and execution of this Double Chocolate Scone recipe. I love chocolate in (almost) anything and can never pass up an excuse to use it in my cooking. Plus, I knew that if I was going to be eating scones for the first time in years they needed to be doubly delicious.
These double chocolate scones might be healthier than traditional versions but I promise there is no sacrifice in taste. Rich, dark, chocolatey & delicious with a tender cocoa enhanced crumb studded with chocolate chunks, they will satisfy the worst chocolate cravings!

Although healthier than traditional chocolate scone recipes there is no flavour sacrifice here. These Double Chocolate Scones are rich, dark and decadently delicious with just the right amount of sweetness.

Cocoa is used in the dough to give these scones their lovely dark brown colour and chunks of chocolate are studded throughout for extra texture and even more chocolatey flavour. Add to that a drizzle of chocolate across the top and you have a chocoholic’s dream!

These double chocolate scones might be healthier than traditional versions but I promise there is no sacrifice in taste. Rich, dark, chocolatey & delicious with a tender cocoa enhanced crumb studded with chocolate chunks, they will satisfy the worst chocolate cravings!

The smell when these Double Chocolate Scones are baking is just amazing and straight from the oven they are just unbelievably good. It is hard to resist that chewy, dense crust with crunchy sugar crystals, soft cocoa enhanced crumb and melty, oozy pools of chocolate in every bite.

You must eat one straight from the oven. You just have to because I said so and once you have wiped your chocolate smeared mouth, I would love it if you could leave me some feedback in the comments below and share your pictures on my Facebook page, or on Instagram and Twitter (I am @avirtualvegan). Use the tag #avirtualvegan so I don’t miss them.

Double Chocolate Scones

These double chocolate scones might be healthier than traditional versions but I promise there is no sacrifice in taste. Rich, dark, chocolatey & delicious with a tender cocoa enhanced crumb studded with chocolate chunks, they will satisfy the worst chocolate cravings!
5 from 2 votes
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Course: Baked Goods
Cuisine: vegan
Prep Time: 10 minutes
Cook Time: 25 minutes
Total time: 35 minutes
Makes: 8 scones
Calories: 285kcal
Author: Melanie McDonald

Ingredients

  • 125g | 1 cup all purpose flour
  • 97g | 3/4 cup wholewheat flour
  • 25g | 1/4 cup cocoa powder
  • 62g | 1/4 heaping cup natural cane sugar (you can sub this for any granulated sugar or coconut sugar)
  • 1/2 teaspoon salt
  • 1 tablespoon ground flax seed
  • 1 tablespoon baking powder
  • 1/4 packed cup coconut oil (it needs to be hard)
  • 1 teaspoon vanilla extract
  • 207mls | 3/4 cup + 2 tablespoons cup of non-dairy milk
  • 130g | 3/4 cup dairy free chocolate chips or chunks (I like to use semi-sweet but you can use any kind you have to hand).
  • A little sugar for sprinkling

For the drizzle (optional)

  • 43g | 1/4 cup dairy free chocolate
  • 2 tablespoons non-dairy milk

Instructions

  • Preheat oven to 400°F
  • Line a baking tray with parchment paper or a silicone baking mat
  • Put the flour in a large bowl
  • Add the coconut oil and combine with your fingers or a pastry cutter until it resembles bread crumbs.
  • Add all of the other dry ingredients including the chocolate and stir to combine
  • Add vanilla to the the milk and stir, then add the liquid to the dry ingredients and stir to combine everything.
  • It's easier to get your hands in there now and form the dough into a ball. The less you handle it the better your scones will be so don't be too hard on it.
  • Place on your prepared tray and press or roll into a circle shape about 1 inch thick.
  • Cut into 8 equal wedges and separate them so they all have some space between them.
  • Sprinkle with a little sugar then bake in the oven for 20 - 25 minutes or until cooked through (if you aren't sure you can insert a toothpick or skewer and it should come out mostly clean).
  • Cool on a cooling rack.

For the optional chocolate drizzle

  • Put the chocolate and milk into a small bowl and either melt very carefully and slowly in a microwave or over a bowl of simmering water.
  • Use a spoon to drizzle the melted chocolate mixture over the cooled scones.

Notes

These scones will keep for a few days in a sealed container. If you do leave them a little too long and they go slightly stale you can refresh them by warming them through in a hot oven for about 10 minutes. If your family are anything like mine though this will definitely not be a problem!

Nutrition

Serving: 1scone | Calories: 285kcal | Carbohydrates: 41g | Protein: 6g | Fat: 12.6g | Sodium: 226mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1% | Calcium: 9% | Iron: 12%
Tried this recipe?Tag @avirtualvegan on Instagram and hashtag it #avirtualvegan


ABOUT MEL

a virtual veganLong time vegan, creator of A Virtual Vegan & author of the book Vegan Comfort Cooking, Melanie McDonald is all about sharing well tested vegan recipes that are packed full of flavour and perfect for sharing with those you love.

A Virtual Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This post may contain affiliate links.

Reader Interactions

Comments

    • I have never tried them without the sugar. The sugar in baked goods isn’t just for sweetness. It also helps the structure so they might not turn out so well if you left it out. I would start by perhaps reducing it. You could probably do that by about ¼ or perhaps up to â…“ without affecting the bake.

      Reply

    • Sorry I must have missed that when writing the instructions. Just put in in the milk then stir to distribute then carry on as directed. I will go back in and amend it tonight. Just heading off to work now so don’t have time! Enjoy the scones :0)

      Reply

  4. hi — just wondering, I am among those vegans who do not eat any processed oil for health reasons, including coconut oil. Can you recommend a sub for it? I’d love to make these… Thanks…

    Reply

    • Hi. For scones a hardish fat of some kind is needed to get a really good result. Organic virgin coconut oil is pretty minimally processed but if you really don’t want to use that then apple sauce would probably give an ok result. You could make your own apple sauce just by cooking down some apples with a drop of water then purée them. I think you would get a more cakey texture rather than a scone like texture though. Puréed banana would probably be ok too if you don’t mind a banana flavour coming through. I would use half a cup of apple or banana purée then just add the milk gradually as you will probably need less. Just add enough for the dough to come together well and not be too sticky. I am thinking silken tofu might even work too. I haven’t tried any of these options so I can’t guarantee the results but I think you have a good chance they would be ok. If you try any of these options come back and let me know how it worked out :0)

      Reply

    • Hi Dee. You could just sub more all purpose flour for the wholewheat, same quantity. Or spelt would work well too if you have any. Again same quantity.

      Reply

    • Thank you Anjali :0) I really appreciate the share. I just checked out your page. It looks great. You have a new like from me!

      Reply

    • Thank you Diane. I am so glad you like them and it just goes to show that you don’t need eggs or dairy products to make good baked goods!

      Reply

    • Thanks so much! That means a lot. I have been really trying to up my photography game lately. I’m using my dslr camera on manual and everything now! Lol

      Reply

  9. Don’t slap me, but something about the look of these is loosely reminding me of something I used to love WAY back in the day – chocolate Pop Tarts! Delish! A few of these and a hot coffee and I’d be lost to the world.

    Reply

    • I might just slap you…POP TARTS???? Lol I can assure you these are much nicer than a blimmin’ pop tart! Not that I’ve ever eaten a pop tart but I can just imagine the junky ingredients they are filled with……. ;0)

      Reply

  11. I’ve never had scones that were chocolate before, but I do make some double chocolate espresso biscotti, so I would know that I would love this so much! They look just perfect! Chocolate scones sound like pure heaven!

    Reply

    • They really are pure heaven and you’ve just given me an idea for a new variation! Thank you for the inspiration!

      Reply

    • Thank you! The trick with coconut oil is less is more. You don’t need nearly as much as you would butter for some reason. Good luck!

      Reply

    • Ha ha! Isn’t chocolate everyone’s favourite? ;0) The addition of wholewheat just healthifies them up a bit so you can feel like you’re eating something healthy!!

      Reply

  16. Ugh, these look so rich and delicious! I’ve only ever made berry scones but these chocolate ones sounds so so good! That chocolate drizzle is perfection. Thanks for the fantastic recipe!

    Reply

  19. I think these double chocolate scones were a brilliant way to finally revisit scones. Yum! I’ve actually never had a chocolate scone. Weird.

    I love that you used coconut oil for your scones because I’m not a big fan of vegan butter substitutes. Plus, baking with coconut oil is magical, especially if you have the good kind because then your kitchen smells tropical 😉

    Reply

    • Totally! Thanks Janice. I hate using the vegan butter substitutes. They are full of such junky ingredients and coconut oil gives much better results anyway. It’s also much healthier. Oh and you really must eat a chocolate scone soon! You can whip up a batch of these pretty fast….;0)

      Reply

  23. Just when I thought I couldn’t love scones more 😉 I’m so glad I FINALLY made and had some a few months ago! What was I doing for the last 19 years!!! Hahahahah! These are simply scrumptious 😉 Bring on the chocolate!

    Reply

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