These exceeded my expectations! This recipe is not something I had planned. I was making some basic scones on a Saturday morning, as one does, and I just so happened to have dried cranberries and vegan chocolate in my pantry. A star was born. Some of the best scones I have made, truly.
Yum, Yum, and Yummy are three words to describe these scones.
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I used a blend of oat flour and wheat flour. You can use all-purpose if that is easier. For the fat, I used coconut oil. This made nice layers, but chilled margarine will have the same effect. The rest of the ingredients were standard vegan scone ingredients: salt, sugar, baking powder, flax egg, and soy milk. Of course I threw in the sweetened dried cranberries and dark chocolate chunks.
The dough is easy to make and the scones only take about 15 – 20 minutes in the oven (see recipe below). Each bite is flaky and full of fruit and melted chocolate. I enjoy eating these on the weekend with my morning coffee.
Dark Chocolate & Cranberry Scones (Vegan)Course: Snack, Breakfast, DessertCuisine: American, BritishDifficulty: Moderate
A classic scone with hints of cranberry and dark chocolate with each bite.
1/4 cup oats (blended to make oat flour)
1 & 3/4 cup all purpose or wheat flour
1 tbsp baking powder
1/4 tsp salt
1/3 cup coconut sugar or cane sugar
6 tbsp coconut oil or vegan butter (solid at room temp)
2 tbsp ground flax seed + 6 tbsp water to make an egg replacement
1 tsp vanilla extract optional
1 tsp cinnamon optional
1 tbsp lemon juice
1/2 – 1 cup soy milk
1/4 cup vegan friendly chocolate
Handful dried sweetened cranberries
- Make a flax egg by stirring together ground flax seed and water. Set aside for five minutes. Stir together the flour, salt, and baking powder.
- Then scoop solid coconut oil or chilled vegan butter into the dry mixture. Use a pastry cutter or a fork and knife to incorporate the solid fat. The result should look like gravel.
- Mix together lemon juice and soy milk into a separate bowl (this creates a buttermilk substitute). Let sit for about 5 minutes. Then mix in the flax egg, sugar, vanilla extract, and cinnamon.
- Pour wet mixture into the dry mixture in increments. Form together the dough with a wooden spoon. Add in chocolate chunks and cranberries. You can refrigerate the dough while the oven is preheating.
- Preheat oven to 400 degrees Fahrenheit. Gently form dough into a 1/2 inch thick circle. Cut 8 triangles and place on a parchment lined baking sheet. Bake for 15-20 minutes or until golden brown. Can top with a sprinkle of sugar or a glaze of your choice.
- Mixing an acid (like lemon juice or apple cider vinegar) with soy milk creates a buttermilk like mixture. It doesn’t work well with almond milk. This is an optional step. You can simply use soy milk without the lemon juice. The reason I made a buttermilk substitute was I wanted the scones to be heftier, if that makes sense. I liked the effect I got from it, but I also like scones that have normal almond or soy milk. It’s completely up to you.
- If you are using vegan butter, it needs to remain cold. If using coconut oil, it needs to be a solid at room temperature. The “fat” creates layers and flakiness, but it will not do this if it can’t keep its shape.
I hope you enjoy this recipe. If you make them, let me know your thoughts. Also, tell me your favorite brunch food in the comments. Thanks for reading!