Hello!
As you may have guessed from the name of this blog, I’m a tea-drinking kind of gal. You know what goes perfectly with afternoon (or morning) tea? Scones.
I set out on a mission last week to make a butter-less scone. And to my surprise, I found that coconut oil did the trick!
Like butter, though, the coconut oil needs to be cold. I put some of it in the fridge for a few hours to let the oil really solidify, and I cut it in using a handy-dandy pastry cutter I got from target for 88 cents! (Side note: during my morning pinterest-browsing session class this morning I came across this mark down schedule at target. Genius!) 
I think you could probably use more coconut oil than I did, but I was trying to healthify these a bit. You could also sub out the whole wheat flour for all-purpose or pastry. Whatever suits your fancy! 
Baked at 375 for about 15 minutes, with a tiny bit of melted chocolate drizzled on top…
Or a lot of chocolate.
Enjoy!
Vegan Chocolate Chip Almond Scones
Ingredients
1 c all-purpose flour
1/2 c whole wheat flour
1/4 c sucanut (See note below)
2 T baking powder
1/2 t salt
1/3 c cold, solid coconut oil
3/4 c soy or other nondairy creamer
1/3 – 1/2 c chocolate chips
1/4 c sliced or slivered almonds
Note: If you don’t plan on frosting the scones, I recommend adding additional sucanat/other sweetener. I would start by adding an additional 2 T of sucanut, and taste the batter *the perks of eggless baking* to make sure it’s sufficiently sweet. Keep in mind you’ll be adding chocolate chips, though!
In a large bowl, sift together the flours, sugar, baking powder, and salt.
Cut in the cold, solid coconut oil with a pastry blender or using your fingers until the mixture resembles coarse sand. Add the creamer and mix with your hands until the dough comes together.
On a lightly floured surface, shape the dough into a 12-inch circle and cut into 8 triangles. Bake for about 15 minutes, or until the edges just start to turn golden.
Allow scones to cool completely before drizzling on chocolate. For chocolate frosting, melt an additional 1/2 cup of chocolate chips and a teaspoon of coconut oil in a bowl. (Alternatively, omit the oil and just melt the chocolate chips. Without the oil the frosting will be a bit thicker though.) Pour this into a plastic bag, cut off the tip, and drizzle on.
I’m going to have to give these a try. My husband is convinced he doesn’t like scones, he says they are dry, so I don’t make them often but recently he has eaten a couple and thought they were good. Time to swoop in a dazzle him with an amazing recipe. How could one go wrong with chocolate?! I’ll just have to keep the coconut a secret since he thinks he doesn’t like that too. :)
he doesn’t like coconut?! *gasp*
you could always substitute butter if you don’t need them to be vegan!
I know! He just thinks he doesn’t like coconut. His issue is more the texture problem. I use coconut pruducts often in my cooking and baking and he always likes it. Trust me if I am making these they will be vegan so I can eat them too!
Oh my word, this looks amazing! Just a little Q: what do you mean by cutting into the cold coconut oil… i’m a little confused. (I’ve never worked with coconut oil, is it a different texture than vegetable oil?)
-JulieC
thanks julie! so, i found this video that provides a helpful explanation of how to cut in coconut oil (or butter) when making scones, biscuits, or pie crusts. i think they explain it more articulately than i could : ) http://allrecipes.com/video/70/how-to-cut-in-butter/detail.aspx
Thanks so much! I’ll take a look at it later when I get home.
-JulieC
Fantasticly looking amazing tasty scones! Another must make of yours! :) Yummo xxx
These looks so dense and moist – definitely requirements for an amazing scone! Love the recipe :)
these scones look great….I’m sure they taste great too! haven’t really tried sucanat before….I’ll have to to try this out!
Can you use coconut sugar instead of sucanat? It’s what I have on hand.
hi abbey,
i think cocount sugar would probably work fine! i’ve never used it before but you can substitute whatever sugar you have on hand. thanks for stopping by!
-sheila
Lovely scone recipe – veganized! The chocolate makes these so awesome! I too am a tea lover, these will be great for my afternoon cup.
thanks preena! ah, a fellow afternoon tea drinker. it may be an indian thing ;)
I finally made your beauties! they rocked! :so good, so tasty too! :) xxx
i’m so glad to hear that!! you’re so sweet for always letting me know when you try my recipes :)
You are welcome!
That’s also the reason you have a blog, hey? Or one of the reasons!