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:
- 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.
- In a separate large bowl, combine flour and baking powder. Roughly chop chocolate chunks and add to flour mixture.
- Add coffee beans to a plastic bag, then using a rolling pin, crush into small bits. Add crushed beans to flour mixture and mix.
- 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.
- Onto a floured surface, dump dough and form into a disk about 6 inches in diameter. Cut into 8 wedges.
- Melt remaining 1 tablespoon coconut oil and brush tops of scones with it.
- Bake for 12 minutes, until edges begin to brown slightly. Let cool completely.
- For the espresso glaze, in a medium bowl, whisk powdered sugar, coffee, and cinnamon. Glaze cooled scones right before serving.