These Cinnamon Chocolate Chip Scones are melt-in-your-mouth good! Sweet and tender with a slight crunch - they are the ultimate tea companion!
Servings: 15scones
Calories:
Author: Natasha Minocha
Ingredients
2cupsWholewheat flour
1/2cupOats flourI ground some oats in my coffee grinder
1tspCinnamon powder
4TbspSugar
1tspBaking powder
1tspBaking soda
2tspPsyllium husk/ Isabgol
1/2cupCoconut oil, chilled and roughly choppedYou can use cold butter instead, cut into small cubes
1/2cupCoconut milkYou can use any milk of your choice
1tspVinegarThis is regular white vinegar
1tspVanilla extract
1/2cupDairy free chocolate/ Dark chocolate ( 70%)Feel free to add more if your wish
Coffee Glaze
1tspInstant Coffee powder
4-5tbspicing sugar
1-2tspWater
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.