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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 Scones Melanie McDonald 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! 5 from 3 votes Print Recipe Pin Recipe Prep Time 10 mins Cook Time 25 mins Total Time 35 mins Course Baked Goods Cuisine vegan Servings 8 scones Calories 285 kcal Ingredients 1x 2x 3x 125g | 1 cup all purpose flour 125g | 1 cup all purpose flour

97g | 3/4 cup wholewheat flour 97g | 3/4 cup wholewheat flour

25g | 1/4 cup cocoa powder 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) 62g | 1/4 heaping cup natural cane sugar (you can sub this for any granulated sugar or coconut sugar)

1/2 teaspoon salt 1/2 teaspoon salt

1 tablespoon ground flax seed 1 tablespoon ground flax seed

1 tablespoon baking powder 1 tablespoon baking powder

1/4 packed cup coconut oil (it needs to be hard) 1/4 packed cup coconut oil (it needs to be hard)

1 teaspoon vanilla extract 1 teaspoon vanilla extract

207mls | 3/4 cup + 2 tablespoons cup of non-dairy milk 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). 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 A little sugar for sprinkling For the drizzle (optional) 43g | 1/4 cup dairy free chocolate 43g | 1/4 cup dairy free chocolate

2 tablespoons non-dairy milk 2 tablespoons non-dairy milk INSTRUCTIONS Preheat oven to 400°F Preheat oven to 400°F

Line a baking tray with parchment paper or a silicone baking mat Line a baking tray with parchment paper or a silicone baking mat

Put the flour in a large bowl 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 the coconut oil and combine with your fingers or a p astry cutter until it resembles bread crumbs.

Add all of the other dry ingredients including the chocolate and stir to combine 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. 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. 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. 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. 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). 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. 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. 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. Use a spoon to drizzle the melted chocolate mixture over the cooled scones. NOTES These scones will keep for a few days in a sealed container. If you do leave them a little too long and they go slightly stale you can refresh them by warming them through in a hot oven for about 10 minutes. If your family are anything like mine though this will definitely not be a problem! NUTRITION Serving: 1 scone Calories: 285 kcal Carbohydrates: 41 g Protein: 6 g Fat: 12.6 g Sodium: 226 mg Fiber: 5 g Sugar: 15 g Vitamin A: 50 IU Calcium: 90 mg Iron: 2.2 mg Tried this recipe? Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan Get my Top 10 reader's favourite recipes e-Cookbook FREE!



