These coffee-glazed Cinnamon Chocolate Chip Scones are melt-in-your-mouth good! Sweet and tender with a slight crunch – they’re the ultimate tea companion!
I was really craving scones the other day; the buttery kind that you slather with jam and consume by the dozen! Not much later, my son came to me asking if there were any cinnamon rolls leftover from an order that had gone out. That inspired me to kill two cravings with one recipe.
Thus, came the Cinnamon Chocolate Chip Scones. These are possibly the tastiest scones I have ever eaten – and I’ve had many in my day! They are tender, loaded with chocolate and the coffee glaze makes them even better. I added a bit of cinnamon which it gave a nice, deep flavour. All in all, these are like a crossover between a chocolate chip cookie and a cinnamon roll! Not a shabby duo at all.
This recipe is simple and quite fast to make. The prep took no more than 10 minutes and baking was another 15! Before you know it, you’ve got delicious, soft scones with a little crisp – ready to be covered with a glaze – or jam. These scones hold moisture and flavor in really well. I would recommend eating them warm though they tasted wonderful even at room temperature.
Why should you make these Cinnamon Chocolate Chip Scones?
- Wonderfully soft and crispy at once.
- Plenty of chocolate in every bite.
- The warmth from the cinnamon that not only tastes good but smells divine.
- A coffee glaze so toothsome I wanted to douse the scones with it!
- Overall, a scrumptious baked treat that’s wonderful for dessert, breakfast, snacking and of course – with tea.
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Cinnamon Chocolate Chip Scones
Ingredients
- 2 cups Wholewheat flour
- 1/2 cup Oats flour I ground some oats in my coffee grinder
- 1 tsp Cinnamon powder
- 4 Tbsp Sugar
- 1 tsp Baking powder
- 1 tsp Baking soda
- 2 tsp Psyllium husk/ Isabgol
- 1/2 cup Coconut oil, chilled and roughly chopped You can use cold butter instead, cut into small cubes
- 1/2 cup Coconut milk You can use any milk of your choice
- 1 tsp Vinegar This is regular white vinegar
- 1 tsp Vanilla extract
- 1/2 cup Dairy free chocolate/ Dark chocolate ( 70%) Feel free to add more if your wish
Coffee Glaze
- 1 tsp Instant Coffee powder
- 4-5 tbsp icing sugar
- 1-2 tsp Water
Instructions
- Preheat your oven to 180C. Line a baking tray with baking paper or Silpat.
- Stir in the vinegar into the coconut milk. Let it sit for 5 minutes. This is your vegan buttermilk.
- In a large bowl, mix all the dry ingredients - wholewheat flour, oats flour, cinnamon powder, baking powder, baking soda, salt, sugar, and psyllium husk.
- Rub in the chilled coconut oil until the mixture forms large coarse crumbs.
- Pour over the buttermilk and vanilla extract and mix with a fork until the dry ingredients are just moistened. Tip in the chocolate chips and mix them in very gently.
- Turn the dough out on to a well-floured surface and press together gently till it forms a ball.
- Press into a 9" circle and cut into 15 scones using a 1.5" cookie cutter. You may need to pull together the scraps and form into a circle again. Gently place on the prepared tray. Brush lightly with coconut milk.
- Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
- Spoon over the thick glaze over each scone. Let it set - 5 to 10 minutes. Enjoy!
Coffee Glaze
- Combine all the ingredients in a small bowl and mix until thick and lump free.
Easyfoodsmith says
I need to make these for my daughter. They look gorgeous and sound so delicious ????❤️
Natasha Minocha says
Thanks a lot, Taruna! They were a big hit at my house 🙂
xoxo
Sugandha says
Hi Natasha
The recipe sounds lovely and I would love to try them I had one query...can I use actual butter milk instead of making it with coconut milk and vinegar? Alternately, the recipe mentions that I could substitute coconut milk with any other milk, but if I add vinegar to regular milk, it will, curdle. Do we want curdled mill for the recipe?
Many thanks for all your wonderful recipes.
Natasha Minocha says
Hi Sugandha, buttermilk that is used for baking is actually the by-product when you churn butter out of cream. Since we don't get this in the market, at least I haven't seen it, you can use milk + lemon juice or vinegar. It's fine if it curdles. Its acidity is what makes the bakes tender and moist.
You can also use one water and one part of yogurt as a substitute for buttermilk.
Hope this helps. 🙂
Tanisha says
Hi Tasha,
Hope you are doing well.
I would like to know if there is any substitute for Isabgol? Or can one skip it? I don't have it handy.
Thanks much!!
Natasha Minocha says
Hi Tanisha, I'm well, thank you. Hope you and your family are well and staying safe.
So instead of isabgol, maybe you can use a flax egg ( 1 tbsp flax meal + 3 tbsp water) or use an egg. Hope this helps. xx