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Vegan Chocolate Raspberry Scones

vegan raspberry chocolate scones on a wooden board surrounded raspberries and chunks of chocolate
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Categories: vegan, soy free, breakfast, dessert

Makes: 8 scones

Prep Time: 10 minutes

Chill Time: 15 minutes

Bake Time: 25 minutes

Total Time: 50 minutes

Ingredients

Scale
  • 6 tbsp/90ml coconut oil (cold and solid)
  • 10 tbsp/150ml coconut cream (unsweetened, cold)
  • 2 tsp/10ml apple cider or white vinegar
  • 2 tsp/10ml vanilla extract
  • 2 1/4 cup/270g all-purpose flour
  • 1/3 cup/78g granulated sugar
  • + 1 tbsp/13g for tops
  • 1 tbsp/12g baking powder
  • ½ tsp/2g baking soda
  • ½ tsp/3g salt
  • 1 cup/185g fresh raspberries (washed and dried)
  • ½ cup/60g coarsely chopped dark chocolate

Instructions

  1. Line a baking sheet with parchment or a non-stick baking sheet.
  2. In a small bowl or mixing glass, whisk together the coconut cream, vanilla extract, and vinegar. Mix together.
  3. Combine flour, baking powder, baking soda, granulated sugar, and salt in a bowl.
  4. Finely chop the chilled coconut oil into crumbles. Work into dry ingredients with fingertips until thoroughly distributed and broken into small pieces.
  5. Add in the coconut cream mix. Stir gently to incorporate until dough forms a shaggy mass. If too dry, add a small drizzle of coconut milk. The dough should not be sticky, only just wet enough to hold together when worked.
  6. Fold in the raspberries and chopped chocolate.
  7. Turn out onto a lightly floured work surface/board, work just enough for it to hold together, and flatten into a circle ~1”/2.5cm thick on a lightly floured surface. The edges do not need to be perfectly shaped. Overworking will lead to tough scones.
  8. Cut into 8 equal segments. Brush with coconut milk and dust with 1 tbsp/13g sugar.
  9. Place on lined baking sheet and chill for at least 15 minutes before baking.
  10. Preheat oven to 400°F/200 C.
  11. Bake for 23-25 minutes until lightly golden brown. Allow to cool on the baking sheet for 10 minutes before moving to cooling rack.

Notes

Texture/taste Notes: Tender, crumbly vegan scones full of fresh raspberries and gooey chunks of dark chocolate. Easy to make sweet scones using coconut oil and coconut cream – no need for vegan butter or egg replacers. Soft, rustic scones with crunchy edges and sugar dusted tops for the perfect breakfast or snack. A vegan version of bakery style scones that are flavourful and come together in less than 1 hour.
Coconut cream: Use a full fat coconut cream (not regular coconut milk) chilled. You can recover the coconut cream from coconut milk if your coconut milk does not have emulsifiers (separates). Let a can of coconut milk sit overnight (or longer) in the fridge for the coconut cream to solidify at the top of the can and measure out 10 tbsp/150ml without mixing.
Coconut oil: Cold, solidified coconut oil is important for creating a tender crumb in the dough. For easier measuring, scoop coconut oil while melted or soft (at room temperature) and freeze before using.
Chilling the dough helps create lighter, better risen scones with a more tender crumb.

Find it online: https://thevgftable.com/vegan-chocolate-raspberry-scones/