Well, you guys are in for a treat because I think this is my favourite scone creation so far! 😍 My good friend Miri and I both agree that we need to #bringbackscones so we have worked together to bring you guys two vegan scone recipes!
Scones are so underrated but they are serious sooo delicious! Crisp buttery exterior and soft fluffy centre… basically perfection!
Here is my recipe:
6-INGREDIENT CHOC PECAN SCONES (vegan, one-bowl)
May 26, 2020
Category
6-Ingredients
Baking
Cooking method
Dessert
Meal type
Number of ingredients
Recipe type
Snack
Sweet
Persons
6
Serving Size
1 scone
Prep Time
15 minutes
Cook Time
18 minutes
Total Time
33 minutes
Notes
*Storage tips: at room temperature and consume within 2 days. Otherwise store in the fridge for up to a week, however the top of the scone will no longer be crisp.
Ingredients
- ✅2 cups self-raising flour
- ✅1/4 cup white sugar + 2 teaspoons extra to sprinkle on top
- ✅1/2 cup soy milk (or any plant milk)
- ✅1/3 cup coconut oil, melted + 1 tablespoon extra to brush on top
- ✅30g dairy-free choc, chopped
- ✅8 pecans, chopped
Instructions
- 1. Preheat the oven to 180 degrees Celsius, fan-forced. Line a baking tray with non-stick paper
- 2. In a large bowl, add in flour and sugar and combine.
- 3. Add in the soy milk and meted coconut oil until smooth
- 4. Use clean hands to mix until a dough forms. Gently fold in the pecans and chocolate chunks, reserving some for the topping
- 5. Lightly dust a board with flour to prevent sticking, then shape the scone dough into a circle, flatten slightly and cut into 6 equal wedges
- 6. Transfer the dough to the lined tray. Brush the top with melted coconut oil and sprinkle with sugar.
- 7. Bake in the oven for 15-18 minutes until golden on top. Remove from the oven and allow the scones to slightly cool before serving