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Vegan Coconut Chocolate Scones! Similar to a bounty bar but worthy of the breakfast title. Nom nom nom

We caved and finally made some scones this morning in our toaster oven.  As I’ve mentioned a few times and ya’ll are probably tired of reading it but we have packed our kitchen up almost 90%.  Additionally I have completely cleaned the oven so we aren’t touching it now until we move.  Ha-ha.  Genki Husband has been craving homemade pastries though so I just had to make something for him.  Scones are simple to put together, contains few ingredients, and can be made in a toaster oven.  Our kitchen still has limited ingredients so this is what we had in stock – thankfully it turned out amazing!  It was almost like a scone dough version of a bounty bar (veganized).  If that weren’t enough of a selling point, it contains no oil or butter while still being fluffy/flaky!

2 ½ c flour
1/3 c coconut shreds
1/3 c brown sugar
1/2 tbsp baking powder
½ tsp salt
1 ¼ c nondairy milk (I used unsweetened coconut milk)
2 tsp almond extract
½- 1 c chocolate chips or chunks
1 tbsp flaxseed, ground (optional)
 
1.  Mix all the dry ingredients together in a bowl.
2.  Add the wet ingredients to the same bowl. 
3.  Mix together the entire mixture until it becomes a dough ball.
4.  Grab orange-sized balls and place on a prepared pan.
5.  Place in a preheated oven at 425F.  Bake for 15-20 minutes.  If using a toaster oven, it might take double the time to bake depending on your toaster oven.  Bake until lightly brown on the bottom.

*Optional:  Drizzle chocolate on top of the scones to make it even a bit more chocolaty if you have a sweet tooth.

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