Vegan Peanut Butter Scones with Dark Chocolate Drizzle

Vegan Peanut Butter Cups with Chocolate Drizzle

5 from 5 reviews




  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