Vegan Chocolate Peppermint Scones Recipe

Even with the holiday season over, chocolate and mint flavors are always in style! These vegan chocolate mint scones are the perfect balance of flavor. Not too sweet and made to pair perfectly with your morning tea or coffee.

Merry Christmas! Happy New Year! Happy Hanukkah!

Whatever holidays you do/do not celebrate, I hereby congratulate you for officially surviving 2016.

It seems to be a general consensus that 2016 was a pretty terrible year.. and I hate to agree!

Nonetheless, we have to realize time is constantly moving forward. Even if we’re not ready for the stresses and pressures of life, time forever marches on.

The best remedy I have to deal with the angst of the past (and anxiety towards the future) is to focus on the fabulous! It’s time to move on, take a step back, and realign myself with what really matters. I need to remind myself of what makes me truly happy in life.

A large part of that realignment is spending more time with my family. My dad lives out-of-state, my mom lives on the other side of town and I don’t see either them as much as I’d like.

I am done making excuses.

Work isn’t more important than the precious time I have with the people I love. I’m just sad to say that it took my grandpa dying before I realized how big of an issue my priorities had become.

Cue: Family Time and Vegan Chocolate Mint Scones!

To put it another way; It’s time to move on and focus on the happy things in my life.

Family and food!

Speaking of families and food, these scones were my family’s christmas morning brunch!

Ever since I moved out of my mother’s house, It’s been a tradition I stay the night christmas eve to spend the next morning with them. The best part is that we’re allowed to open one present the night before..

(HINT: It’s pajamas!)

The whole thing makes me feel like a kid again, in the best way! I’m able to relax, unplug from my worries, and reconnect with these amazing (and hilarious) people.

Christmas morning I was woken up way too early by excited teenagers (it feels so weird to say that about my “baby” siblings!). For that reason, you bet your ass I was dipping these vegan chocolate mint scones in my coffee!

Chocolate Scones with the Perfect Balance of Mint

Mint is sometimes a tricky ingredient to play with. Not enough and you can’t taste it.. Too much and it’s overpowering!

I played a bit with this recipe to get an optimum chocolate to mint ratio! If christmas had a trademark flavor, it’d be these scones!

Another ingredient that’s tricky is:

Sugar

I’m still working on finding the best sugar alternatives to use, but sometimes the easiest thing to do is reduce the sugar in the first place!

Scones are the perfect recipe to play with, since they aren’t meant to be overly sweet!

I also used coconut sugar in this recipe! It’s been named the world’s most sustainable sweetener, but won’t alter the flavor too much. Even better, it’s minimally processed and lower glycemic than others.

If you do prefer a sweeter scone, do be sure to add extra sweetener. Experiment with 2-4 tablespoons at first and see how you like it.

Nick @ ServingRealness.com Serves 16-18 Scones 106 Vegan Chocolate Peppermint Scones Recipe Classic chocolate and mint flavors are always in style! These chocolate mint scones kick it up a notch with the perfect balance of flavor. Not too sweet and made to pair perfectly with your morning tea or coffee! 15 minPrep Time 15 minCook Time 30 minTotal Time Save Recipe Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients 1 flax egg (1 tablespoon flax + 3 tablespoons water)

1 1/2 cups whole wheat flour

1 1/2 cups all-purpose unbleached flour

3/4 cup cocoa powder

1/2 cup coconut sugar (or regular granulated)

2 tablespoons baking powder

1/2 teaspoon salt

1/2 cup + 2 tablespoons coconut oil

1 3/4 cups nondairy milk (+2-3 tablespoons as needed)

2 teaspoons peppermint extract

1 tablespoon instant coffee granules

1 teaspoon vanilla extract Instructions Preheat oven to 400ºF Mix the flax egg and set aside Whisk the dry ingredients in a large bowl (save instant coffee) Measure your coconut oil. If it is solid, you are going to need a strong mixer, if melted simply pour into measuring cup and set aside Next, combine the rest of the wet ingredients in a separate bowl, whisking until instant coffee has dissolved. Set aside Grab your coconut oil If it's solid, mix into dry ingredients with strong hand mixer or machine to incorporate evenly If it is melted, simply pour into dry ingredients and swirl it around semi-evenly (do not over-mix) Finally, add the wet ingredient mixture in, and mix to gently incorporate Measure with ice-cream scoop onto prepared baking tray Bake for 15-20 minutes until a toothpick comes out clean Notes Store in a sealed bag at room temperature for up to a week. Nutrition Calories 106 cal Fat 2 g Carbs 20 g Protein 3 g Click Here For Full Nutrition, Exchanges, and My Plate Info 7.8.1.2 59 Nick Abell

There you have it! My official favorite breakfast of January 2017.. And it only gets better from here! 😉

If you’re still in the mood for scones (I know I always am!), check out my chocolate ginger scones recipe here!

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