So, you know that phrase “a picture is worth a thousand words”? Well, I think this is one of those pictures.
Decadent, chocolate, sinful, rich, gooey, sweet, chocolate, delicious, mouth-watering, melty, chocolate…wait, did I mention chocolate? All these words come to mind for me when I look at this photo of these amazing Triple Chocolate Scones.
Want to experience all these words in your own kitchen? Not to worry, I’m more than thrilled to share this recipe with you today!
These Triple Chocolate Scones are vegan, gluten-free, refined sugar free and sinfully delicious!
Scones have always been a favourite breakfast of mine – I love the combination of flaky, crumbly and moistness that you find in the perfect scone. Guess what? These Triple Chocolate Scones are the perfect scone!
For those of you who follow me on Instagram, you probably noticed that I first made these scones last weekend, pairing them with some homemade Strawberry Chia Seed Jam. While they were spectacular straight out of the oven, the next day they were a tad too dry for my liking so I made a few tweaks to ensure that they were nothing short of perfect.
Initially, I made them with coconut oil but, as you’ll see from the recipe below, this time around I opted to swap that out in favour of unsweetened apple sauce, leaving the scones with the perfect amount of sweetness and a great, moist texture. I also added a touch more maple syrup, increased the flour amounts and added a dash of vanilla. Finally, to really take these over the top, I opted to make a chocolate drizzle which bumped these from a Double Chocolate Scone classification into the top-tiered Triple Chocolate Scone level. These scones don’t mess around!
These scones would be perfect to serve for Easter brunch, tea or dessert. You could basically eat them whenever though because, really, is there never a good time to not eat this much chocolate?!
The oat flour in these scones really gives them a hearty, wholesome texture that is still perfectly reminiscent of a regular scone made with wheat flour. For those of you who may not keep oat flour on hand, not to fret! We don’t keep it at home either but I do have a trick: I make my own! Our handheld immersion blender has a mini processor attachment that is perfect for making small batches of flour. If you’re going to make your own oat flour, use about 1/4 more oats that then required flour amount (ie. for 1 cup of oat flour, use 1 1/4 cup oats). As always, make sure that you’re using certified gluten-free oats – we love to use Bob’s Red Mill at home.
So what are you waiting for? Make a batch of these Triple Chocolate Scones for yourself – you’ll be super thrilled you did! As always, tag your photos #glutenfreeveganpantry and post them to Instagram, Facebook, Twitter and Google+ so that we can bask in the awesomeness known as Triple Chocolate Scones. All hail the chocolate!
Lots of Love & Happy Eats!
- 1¼ cups white rice flour
- 2 cups oat flour, certified gluten-free
- 2 Tbsp baking powder
- 1 tsp baking soda
- 4 Tbsp cocoa
- ½ cup enjoy life mini chips
- 5 Tbsp unsweetened apple sauce
- 4 Tbsp maple syrup
- ½ tsp salt
- 1 cup unsweetened coconut milk (we use Silk brand)
- ½ tsp vanilla
- Chocolate Drizzle
- ¼ cup enjoy life mini chips
- 2 tsp coconut oil
- Preheat oven to 400F
- Add flours, baking powder, baking soda, cocoa, enjoy life chips and salt to large mixing bowl. Stir until well combined. In a seperate, small mixing bowl, add coconut milk, vanilla, apple sauce and maple syrup. Stir to mix and then add to large bowl of dry ingredients. Stir until just combined, being careful to not overmix the batter. The batter will be quite sticky and wet in appearance.
- Using damp hands so that batter does not stick to them, split batter into 6 evenly sized portions and transfer to a baking tray lined with parchment paper. Shape into desired scone shape (we opted for traditional triangles but circles or even square would work just as well).
- Bake for 16 minutes. Remove from oven and allow to cool on wire rack.
- Add enjoy life mini chips and coconut oil to small saucepan and heat over medium heat, stirring constantly until melted.
- Remove from heat and use a spoon to drizzle over the scones.
These scones are best if enjoyed the same day - they can dry out a bit on the second day since there is no oil in the recipe.
What would you suggest to sub for oat flour?
I’ve never made these with anything other than oat flour so I don’t have a suggestion for you. Sorry! 🙁
Do you know what is driving the sodium count? 3,000mg per scone doesn’t sound right!
This was actually an error on the part of the nutrition calculator – thanks for pointing this out! I have updated the recipe nutrition appropriately 🙂
Awesome, thank you! The weird thing is that I actually tried plugging the ingredients into a nutrition calculator and got the same (clearly erroneous) result, but I couldn’t figure out what ingredient was driving it. Did you?
BTW, made these, and they were LIFE CHANGING. Thank you so much for this recipe! I’m not gluten free OR a vegan but I made a quadruple batch and am having a hard time not eating more than one per day. I added white chocolate chips and made a vanilla glaze instead of the chocolate glaze, but other than that I stuck to the recipe.
For some reason it was he baking soda that was driving up the sodium content – it was quite strange!
I’m so happy to hear that you love the scones so much; your variations sound amazing!!! High five for making a quadruple batch – your my hero!!
Leah M @ love me, feed me says
Oh man these look so decadent and delicious. I just want to slather one in nut butter and jam so bad… YUM
We definitely slather them in some Strawberry Chia Seed Jam one morning – perfect combination!
Liz @ I Heart Vegetables says
These look so good! My coworker is gluten free so this would be the perfect treat to bring to my office!
Awww you’re so sweet to bring in baked goods to your office! I love when that happens at my work 🙂 I hope your coworkers love these as much as my husband and I did!
Kristen @ A Mind Full Mom says
These look absolutely fabulous! What a fabulous treat for morning coffee.
Definitely the perfect pairing! 🙂
Audrey @ Unconventional Baker says
Beautiful scones, Savanna. I love all the chocolatey goodness you packed into them. I was sure you used teff flour when I first saw the pics, but oats sound just as good! 🙂
Tricked you! 🙂 Can you tell I love chocolate, like, a lot? Thanks for the love – hope you’re having a lovely Easter weekend!