Chocolaty Coffee Scones With Espresso Glaze
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.
Ingredients · Servings 8
- 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 ground cinnamon
Method
- Preheat oven to 350 degrees. In a medium bowl, combine egg replacer with 2 tablespoons water. Mix well and let sit 1 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 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.
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 ground cinnamon.
