½ cup (112grams)vegan butter, or coconut oil (it needs to be cold & hard)
1 cup (200grams)dairy free chocolate chips , or chunks
1teaspoonvanilla extract
about ¾ cup (180ml)plant milk
For the drizzle (optional)
¼ cup (50grams)dairy free chocolate chips
2tablespoonsplant milk
INSTRUCTIONS
Line a large baking tray with parchment paper or a silicone baking mat.
To a large mixing bowl add the flour, cocoa powder, sugar, salt, and baking powder. Whisk them together.
Cut the cold butter into small chunks and add to the flour mixture. Cut it into the flour with a pastry cutter, or rub it in with your fingertips until all of the big lumps are rubbed in and the flour looks like very coarse bread crumbs. Be as quick as you can. The trick to great scones is to keep everything cold.
Add the chocolate chips, then pour in the vanilla and about ¾ of the milk and stir with a dinner knife to bring it together. Add the rest of the milk gradually (you might not need it all, or you might need a tiny bit more), and keep stirring to form a very rough dough.
Pour out and onto a lightly floured counter and with floured hands, work the dough into a ball as best you can. It will be a bit sticky. If it’s too sticky, add a little more flour (not too much). If it seems too dry, you can add a tiny drop more milk.
Press into a disc that's about 1 inch high and with a sharp knife or bench scraper cut it into 8 wedges. Transfer each wedge to the prepared baking tray then pop the tray in the fridge.
Preheat your oven to 400°F (200°C) while the dough chills.
Sprinkle the scones with a little sugar then bake in the oven for 23 to 25 minutes or until puffy and cooked through (if you aren't sure you can insert a toothpick or skewer and it should come out mostly clean).
Transfer to a wire rack to cool.
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 scones.