Vegan Triple Chocolate Scones
Flaky and crumbly on the outside yet tender and moist within, these chocolate scones are truly heavenly and deeply satisfying. The scones themselves are only lightly sweet, perfectly balancing the richness of the generous chunks of chocolate folded throughout. Free from dairy and eggs, they’re made with olive oil and plant-based yogurt, resulting in a lighter treat that never feels heavy. Perfect for an afternoon snack or a quick, indulgent breakfast, these scones fit effortlessly into any time of day.
Equipment
- Baking sheet
- Parchment paper or Silpain
Ingredients
- 280g ( 2 1/4 cups) Flour
- 40g (1/3 cup) Cocoa powder
- 8g (2 tsp) Baking powder
- 4g (3/4 tsp) Baking soda
- 120g (1/2 cup + 1 tbsp) Extra Virgin Olive Oil
- 120g (1/2 cup) Plant based yogurt I used coconut yogurt this time
- 80 g (1/3 cup + 1 tbsp) Coconut sugar
- 120 g (3/4 cup) Mixture of chocolate/ chocolate chips (I used equal amounts of 50%, 74%, and vegan white chocolate this time
- 20g (3 tbsp) Cacao nibs
NOTE: For best results, measure ingredients with a scale using grams. Cup measurements (US customary units) are provided for your convenience but are not always accurate.
Instructions
- Preheat the oven to 190°C (375°F) and line a baking tray with parchment paper or Silpain.
- Chop the chocolate into small pieces. You can also use chocolate chips.
- Sift the flour, cocoa powder, baking powder, and baking soda together.
- In a bowl, combine the plant-based yogurt and coconut sugar and mix until the coconut sugar is fully dissolved.
- Add EVOO to the flour mixture and combine until they’re uniform.
- Add the yogurt mixture and combine together.
- Fold in the chopped chocolate or chocolate chips and cacao nibs.
- Divide the dough into 8 and shape them into small balls and place them on a baking sheet.
- Do not make the balls too smooth. The rough surface is the key to the crumbly texture.
- Bake them in the oven at 190°C (375°F) for about 23 mins.
- Allow the scones to cool slightly before serving. They’re best enjoyed warm!
Notes
- These scones can be stored in the room temperature for up to 3 days. For the best taste and texture, warm them slightly before serving.
- If you want to keep them longer, wrap them individually with plastic wrap and freeze them for up to a few months.
- You can use any type of plant-based yogurt. This time, I used coconut yogurt.
- You can substitute the chocolate chips with ingredients such as pecans, macadamia nuts, dried strawberries, or dried banana chips.