Vegan Rosemary Chocolate Chunk Scones
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!
Servings: 8 scones
Calories: 410kcal
Ingredients
- 3 cups flour
- ⅓ cup sugar
- 2 tablespoon fresh rosemary minced
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ cup coconut oil solid/chilled
- 1 - 1 ¼ cups non-dairy milk
- 1 teaspoon vanilla
- ½ cup chocolate chunks about 50 grams chocolate
Instructions
- 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.
Nutrition
Serving: 1scone | Calories: 410kcal | Carbohydrates: 53g | Protein: 7g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 554mg | Potassium: 209mg | Fiber: 2g | Sugar: 14g | Vitamin A: 281IU | Vitamin C: 5mg | Calcium: 197mg | Iron: 3mg
