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Vegan Chocolate Espresso Scones

Kick off your morning with these buzzy, energizing scones drizzled with a sweet espresso glaze.

Serves: 8
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These caffeine-infused scones from Mixed & Measured blogger Riley Yahr are flaky and buttery from coconut oil and boast irresistible chunks of melty chocolate and crunchy bits of espresso beans.

What you need:

For the scones:
1 tablespoon egg replacer
2 tablespoons water
¾ cup oat milk
1 teaspoon vanilla extract
¼ cup sugar
½ teaspoon salt
2 cups flour
1 tablespoon baking powder
½ cup, plus 1 tablespoon solid coconut oil
½ cup vegan chocolate chunks
2 tablespoons coffee beans

For the espresso glaze:
1 cup powdered sugar
1 tablespoon, plus 2 teaspoons coffee
½ teaspoon cinnamon

What you do:

  1. Preheat oven to 350 degrees. In a medium bowl, combine egg replacer with 2 tablespoons water. Mix well and let sit for one minute until thickened. Add oat milk, vanilla, sugar, and salt.
  2. In a separate large bowl, combine flour and baking powder. Roughly chop chocolate chunks and add to flour mixture. 
  3. Add coffee beans to a plastic bag, then using a rolling pin, crush into small bits. Add crushed beans to flour mixture and mix. 
  4. Add wet ingredients to dry and mix with a wooden spoon until it just starts to come together. Cut in ½ cup coconut oil and combine with a pastry cutter until a flaky ball of dough forms. 
  5. Onto a floured surface, dump dough and form into a disk about 6 inches in diameter. Cut into 8 wedges.
  6. Melt remaining 1 tablespoon coconut oil and brush tops of scones with it. 
  7. Bake for 12 minutes, until edges begin to brown slightly. Let cool completely. 
  8. For the espresso glaze, in a medium bowl, whisk powdered sugar, coffee, and cinnamon. Glaze cooled scones right before serving. 

Photo credit: Mixed & Measured

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