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.
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!
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 SconesAuthor:
- 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
- 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.
My finished scones were delish & I hope to make these again & again. Can you solve 2 challenges for me? I followed the recipe exactly, including weighing my flours. It was near impossible to cut & separate the uncooked scones. (My house indoor temperature was 82). Should I have added more flour?
My finished product had white specks inside & outside. I tried not to overmix. Has this ever happened to you? They are either flour or coconut oil. Thoughts?
A Virtual Vegan says
Your indoor temperature is really warm. Like pastry etc, scones don't do well in heat. That's why it's important not to handle the dough too much because the heat from your hands affects them. Next time chill your bowl and utensils first. You could even chill the flour. Keep everything nice and cold. Also be sure to use a vegan butter that's hard and not soft. And once you've mixed the dough pop it in the fridge for 30 to 40 minutes so it chills right down. Then it should be easy to shape/cut. Not sure about the white specks though. You did use cocoa powder and not drinking chocolate? That has white specks in it from the milk powder that's in it. Other than that I have no clue. It won't be coconut oil because that will have melted and been absorbed by the flour while they baked. Hope that helps!
Thank you for your tips. I did not know the house temperature would have such a big effect. I will certainly follow the suggestions as I will be making these again soon. I appreciate the advice!
Looking forward to making many of your recipes.
Your suggestions made all the difference. The chilled dough was easier to work with and they were beautiful, until they were devoured. Thank you!
Melanie McDonald says
That's really good to hear. Thanks for letting me know!
Hi is the chocolate melted
A Virtual Vegan says
No it stays in chunks.
Nele Decraecker says
Do this realy need sugar ? I don't like sugar xD
A Virtual Vegan says
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 ⅓ without affecting the bake.
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...
What would the flour ratio be if you didn't have whole wheat flour on hand?
A Virtual Vegan says
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.
I made these today and they are so good. I can't believe there are no eggs or butter in them!