The other day, my husband surprised me by making vegan chocolate-glazed scones for breakfast. Actually, he surprised my daughter by making vegan chocolate-glazed scones for breakfast, but I’ll take whatever I can get these days – especially if it saves me from cooking a meal.
I honestly didn’t have high hopes, but I stand corrected because they. were. AWESOME. Here’s the recipe, in the hopes you enjoy them too – and like the shortbread squares I had posted earlier, they’re also easily made by young children too, who may enjoy the rolling pin and cookie cutter parts!
Note that even though the below calls for almond or plant-based milk, regular milk tastes a whole lot better (but then it wouldn’t be vegan).
VEGAN CHOCOLATE-GLAZED SCONES INGREDIENTS:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 TB sugar
- 1/4 cup olive oil
- 2/3 cup milk of choice (almond, plant-based or regular)
- About 1/4 of a bag of chocolate chips, melted over a low flame (we happened to have melting wafers, but normal chips are fine too)
- Rolling pin
- A circular-shaped cookie cutter
VEGAN CHOCOLATE-GLAZED SCONES INSTRUCTIONS:
- Combine flour and baking powder in a bowl, then mix in the sugar.
- Add the oil until the mixture looks grainy.
- Add in the milk, first combining with a spoon/fork and then using your hands. Just combine the dough rather than worrying about making it smooth.
- Put dough in fridge for 15-20 min MAX. At this point, preheat your oven to 425 degrees and oil the bottom of a baking sheet (you can use wax/parchment but we didn’t need it).
- Roll the dough out onto a lightly-floured surface, keeping it thick (about 3/4 of an inch).
- Cut circles in the dough from your cookie cutter. Don’t rotate it because it prevents rising – instead, just push down and then up so the scone stays inside the cutter when you lift it. Carefully detach.
- Set on the baking sheet separated a bit from each other; bake for 12-15 min.
- Drizzle the melted chips on top and serve.