Fresh rosemary pairs beautifully with chunks of chocolate in these easy-to-make, bakery-worthy Vegan Rosemary Chocolate Chunk Scones. Inspired from a trip to a local bakery, this is one of my favorite recipes on the blog!
Preheat the oven to 400 °F and line a baking sheet with parchment paper or a silicone baking mat. Set it aside.
In a mixing bowl whisk together the flour, sugar, fresh rosemary, baking powder, salt and baking soda.
Add in the chilled coconut oil and, using a fork, pastry cutter or your hands, cut the coconut oil into the flour mixture until a coarse meal forms, similar to wet sand.
Pour in the non-dairy milk, starting with 1 cup. Add in the vanilla and chocolate chunks and stir until a moist dough forms. If needed add in a touch more non-dairy milk. Pour the dough out onto a lightly floured work surface and knead the dough briefly.
Form the dough into a 1-inch-thick round. Cut it into 8 triangles and carefully pull them apart so that each wedge is about 2 inches apart.
Bake the scones for 18-20 minutes or until puffy and golden brown on the top and underneath.
Allow the scones for cool for a few minutes before serving.
Notes
Scones are perfect for making ahead. Freeze them in an airtight container and thaw overnight. Gently reheat in the toaster oven before serving.