Mission freaking accomplished babes. I have finally made scones. Actually, I have finally eaten a scone.
While I may be a food blogger, I am a complete amateur in the scone world. I have never ate a scone, made a scone or did anything that has to do with a scone before. I drool over them on Instagram and finally built the courage to make some of my own.
Because I clearly have a peanut butter and chocolate addiction, I decided to make Vegan Peanut Butter Scones with a Dark Chocolate Drizzle. Your traditional scone is usually blueberry, cranberry or something a bit more breakfast-like. But these are a mix of a dessert and a breakfast into one easy scone.
Also for all of my scone newbies out there, I can promise you that this recipe is SO easy. If I can make these, so can you. I tried to make scones one other time and epically failed. Jord laughed at me, we turned it into a cake and that was that. Four months later, I finally built the courage to make them again.
So here we are babes. Making Vegan Peanut Butter Scones, drizzling with dark chocolate and loving life. Might I also mention that these are butter-less and flourless. I use oat flour, coconut oil AKA you won’t feel like you overindulged after eating one (or let’s be real, two). I have been snacking on them has my pre workout fuel before Flywheel or Flybarre. Those classes have seriously got me HANGRY all day but comes in handy on recipe testing days 😉
Finally, if you make these scones and love them, please do share your creations with me on Instagram! I love seeing your way of making my recipes and your own twist you add to it.
[bctt tweet=”Vegan Peanut Buttery Scones with Chocolate Drizzle” username=”rachLmansfield”]
- 2 cups + 1/3 cup oat flour (1/3 of it is for dusting baking sheet and I have not subbed another flour)
- 1/2 cup coconut flour (do not recommend subbing another flour)
- 1/4 cup + 2 tablespoons coconut sugar
- 1 tablespoon baking powder
- 1/4 cup powdered peanut butter (can sub regular peanut butter too but I have not tested this)
- 1/4 cup + 2 tablespoons chilled coconut oil
- 1 cup cold unsweetened almond milk
- 1/2 cup dark chocolate chips
Dark Chocolate Glaze (optional)
- 1/2 cup dark chocolate chips
- 1/2 tablespoon coconut oil
- Preheat the oven to 400°F and line a large baking sheet with parchment paper
- Using a food processor or a blender, process oats into a fine flour and measure out 2 level cups (reserve the remaining flour for dusting)
- In a large bowl, stir together the oat flour, coconut flour, coconut sugar, peanut butter powder and baking powder
- Cut in the chilled coconut oil using a pastry cutter or fork until the mixture resembles coarse crumbs Add the cold almond milk and stir to incorporate
- Turn the dough out onto a floured surface and knead gently several times, incorporating more flour if needed
- Separate the dough into two halves, working with one half at a time, pat the dough down and place ½ of the chocolate chips on one side of the dough
- Fold the other side of the dough over the chocolate chips and press gently
- Shape the dough into a 1” thick round and slice into 6 triangles
- Transfer the scones to the baking sheet and repeat with the second half of dough
- Bake for 12 to 15 minutes or until golden brown
- Remove the scones from the oven and cool on the pan for a few minutes
- In a small bowl, add the chocolate chips and coconut oil and microwave in 30 second increments until completely melted
- When the scones are completely cool, drizzle with the glaze and enjoy!
- Will stay good for 5-7 days but taste best day of