Well, hey there! Happy Monday to ya.
I hope everyone had a great weekend! Last weekend was my final weekend of yoga teacher training (I am missing the “official” last weekend to attend BlogHer Food in Seattle this week). I do want to write a post on my overall experience, if that’s something you guys are even interested in reading about, but probably won’t get around to it until the end of the month because I need some time to process everything that’s happened. It’s been an amazing journey! Now I just have to finish up all those papers I procrastinated on over the past six months (oops) and take a written exam and practical exam next week. Whew!
For now, let’s talk about these scones! I realized I hadn’t made a vegan baked good in quite some time (since these cookies? I don’t know) so I wanted to play around a bit and come up with something new.
The first thing you should know about these scones is that they involve a lot of chocolate. Yes they do!
Make sure your chocolate is vegan, though, if that’s your thing. Milk chocolate isn’t vegan (duh) so look for some really good quality dark chocolate.
The second thing you should know about these scones is that you’ll need some vegan coffee creamer (soy based or coconut milk based) and Earth Balance. My next experiment is making these guys with coconut oil instead of the Earth Balance so if you want to beat me to it let me know how it turns out! The key here is getting whatever fat you’re using (Earth Balance, coconut oil, butter…) really, really, really COLD. I tossed my Earth Balance buttery stick in the freezer for half an hour prior to baking and it worked perfectly.
These scones reminded me of my favorite treat, pain au chocolat. When I was in high school, my friends and I would all pile into one car (I think most times it was an old beat-up Volkswagen that we nicknamed “The White Knight”) a couple times a week and head to this little beachside bakery where we’d snack on buttery pain au chocolat and iced teas. We would nibble on our pastries, talk about the boys we had crushes on and who was taking who to prom. Those were the days!
What’s not good stuffed with dark chocolate?
Vegan Dark Chocolate Stuffed Scones
2 cups all purpose flour
1 T baking powder
1/2 tsp salt
1/2 cup sugar
6 T cold Earth Balance buttery sticks, cut into chunks (freeze it for 30 minutes prior to baking for best results)
1/2 cup + 2 T soy or coconut based coffee creamer
12 squares good quality dark chocolate
Preheat oven to 425 degrees.
In a large bowl, mix together the flour, baking powder, salt and sugar. Cut in the Earth Balance with your fingers and work mixture together until it resembles coarse sand.
Add the creamer and mix with your hands until a dough forms. Make an 12 inch circle with the dough and slice into 24 small wedges. Place one square of dark chocolate on a small triangle and then top with another small triangle, pressing the sides of dough together the best you can (it doesn’t have to be perfect at all…just smoosh it the best you can!). Repeat with remaining triangles and chocolate squares, then place on a lined baking sheet.
Bake for 15 minutes, until bottoms are lightly browned. Let cool for 10 minutes before eating (if you can wait that long!).
**I found that these scones tasted even better after they had been allowed to cool completely. They are best eaten on the same day they are baked, however!
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