Vegan Peanut Butter Scones with Dark Chocolate Drizzle

July 28, 2016

Easy Vegan Peanut Butter Scones with Dark Chocolate DrizzleVegan Peanut Buttery Scones with Chocolate Drizzle

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.

Vegan Peanut Buttery Scones with Chocolate DrizzleVegan Peanut Buttery Scones with Chocolate DrizzleVegan Peanut Buttery Scones with Chocolate Drizzle

[bctt tweet=”Vegan Peanut Buttery Scones with Chocolate Drizzle” username=”rachLmansfield”]


Vegan Peanut Butter Scones with Dark Chocolate Drizzle

Vegan Peanut Butter Cups with Chocolate Drizzle
  • Author: rachel mansfield
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 8-10 scones 1x
  • Category: vegan, gluten free-friendly
  • Cuisine: dessert, breakfast


  • 2 cups + 1/3 cup oat flour (1/3 of it is for dusting baking sheet and I have not subbed another flour)
  • ½ cup coconut flour (do not recommend subbing another flour)
  • ¼ 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)
  • ¼ 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


  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper
  2. 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)
  3. In a large bowl, stir together the oat flour, coconut flour, coconut sugar, peanut butter powder and baking powder
  4. 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
  5. Turn the dough out onto a floured surface and knead gently several times, incorporating more flour if needed
  6. Separate the dough into two halves, working with one half at a time, pat the dough down and place 1/2 of the chocolate chips on one side of the dough
  7. Fold the other side of the dough over the chocolate chips and press gently
  8. Shape the dough into a 1” thick round and slice into 6 triangles
  9. Transfer the scones to the baking sheet and repeat with the second half of dough
  10. Bake for 12 to 15 minutes or until golden brown
  11. Remove the scones from the oven and cool on the pan for a few minutes
  12. In a small bowl, add the chocolate chips and coconut oil and microwave in 30 second increments until completely melted
  13. When the scones are completely cool, drizzle with the glaze and enjoy!
  14. Will stay good for 5-7 days but taste best day of

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

xx, Rach

Vegan Peanut Buttery Scones with Chocolate Drizzle

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

12 Responses

  1. I’m desperate to try these but I’m allergic to peanuts 🙁 Do you have any suggestions? Do you think another nut butter could work? Or more of the coconut flour?

  2. OMG gluten free vegan scones! You deserve a huge round of applause. I have to admit, I’ve always been scared to attempt scones myself. They sound so fancy and hard to make! Now I think I need to throw a tea party so I can plate these up all nicely and serve them with tea and jam like a lady 😉 . Adding this to my weekend recipe try list!


  3. You are truly creative and inspiring. I’ve been suffering from gluten intolerance and also have to go dairy free. You have made my (dessert) world much more exciting and I always look forward to your new creations! Keep up the super awesome work. Definitely appreciate you ? Can’t wait to try these scones!!!!

  4. Hey Rach,
    I love your zest for food -I too love peanut butter, but prefer dark chocolate to any other and this recipe looks divine.
    I live in the UK and am unsure what ‘a cup’ is in relation to weight, please would you advise the weights – I may pop to our local baking shop and ask but thought I’d ask first.

    Thanks so much

    Mrs G

  5. I’m going to try these tomorrow. However, since you say cut half the dough into 6 triangles (and repeat with other half), why does it say makes 8-10 scones? Wouldn’t it make 12? Also, I’m going to try to make mini scones, any advice? Thanks!!

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