I posted these scones long ago when I first started my Instagram account, and when I came across the photos in my computer last week, I remembered how delicious these scones were and just had to share the recipe.
I used to make a lot of treats like these when I first went vegan, and I really enjoyed (and still do enjoy) baking. I was living in a dorm room in Davis at the time, so weekends in Berkeley with my brother at his apartment were the only times that I was actually able to cook and bake in a comfortable kitchen. The dorms had a community kitchen, but it wasn’t the same. When cooking and baking with a time constraint and, more often than not, in a kitchen full of people I did not even know, I wasn’t able to get in the zone if you feel me.
I have realized that cooking is very therapeutic for me, and if any of my readers have not spent time, alone, in the kitchen for a few hours on a saturday afternoon, I suggest you do so. It doesn’t matter if you’re a professional or amateur, the satisfaction of being able to create and enjoy something YOURSELF is an experience that never gets old. Use the time to mute out all of the stress and commotion in your life at the current moment and relax.
When I visited my brother, I had a whole list of recipes I wanted him and I to recreate from blogs I had followed online, but he suggested we make scones. Scones? Uhhhh… Yeah thats exactly what I said. I never really had scones and for some reason thought of them as a treat only my grandparents would enjoy. I thought of them to be dry and crumbly unsweet biscuits, so I assumed I shouldn’t ever bother.
But, I was wrong. After a few minutes of convincing, I gave in and made the scones with him. He had told me of a scone he had at a coffee shop by his apartment and I honestly was salivating. He made it sound so delicious, so I had to try them out. we had to, of course, find a scone recipe that was vegan friendly, and we eventually came across these Orange Zested Chocolate Chip Scones from Chloe Coscarelli.
Random, but have you ever seen the movie Uptown Girls with Brittany Murphy? Every time scones come up, I think of that movie because of the plastic scone scene.Print
Orange-Zested Chocolate Chip Vegan Scones
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Breakfast
- Cuisine: Vegan
- 2 cups all-purpose flour
- 1/3 cup sugar, plus extra for sprinkling
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup refined* coconut oil
- ½ cup almond milk, plus extra for brushing
- 2 tablespoons fresh orange juice
- Zest of 1 orange
- ¼ fresh vanilla bean or vanilla extract
- 2/3 cup vegan chocolate chips
- Preheat oven to 375 F. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together 2 cups flour, 1/3 cup sugar, baking powder, salt, and cinnamon. Cut in margarine using a pastry cutter, until the texture is crumbly.
- Add ½ cup nondairy milk, orange juice, zest, and chocolate chips, and mix with a wooden spoon. Do not over mix; the dough should be sticky and wet.
- Transfer the dough to a lightly floured surface and liberally flour the top of the dough. Pat the dough into a circle (1″ thick).
- Cut the dough into 8 triangular slices. Transfer to the prepared baking sheet, leaving 2 inches between each slice. Brush the tops with almond dairy milk and sprinkle with sugar.
- Bake for about 15 minutes, or until golden. Allow it to cool before serving.
Recipe by Chloe Coscarelli, reproduced on my blog from Yoga Journal.
Refined removes the coconut flavor. Unrefined works fine, just note that a coconut flavor may be added.
All of the photos are courtesy of my brother. He is the reason why I picked up a camera to begin with. Below are a few of his homemade beer photos from the rest of the album when he shot these scones. Random and nothing to do with the scones, but I just thought I’d share. Plus, homemade beer? How cool is that!