Buckwheat adds texture to these scones, which are not too sweet -- and are substantial enough for dunking in coffee and hot chocolate. If they don't have to be vegan, use bittersweet chocolate chips.
Make Ahead: The scones can be stored in an airtight container for up to 1 week.
Servings: 12 - 16 scones
- 3 cups whole-wheat pastry flour, plus more for the work surface
- 1/2 cup buckwheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup chilled (solidified) coconut oil
- 3/4 cup coconut milk
- 1/2 cup agave syrup
- 1 teaspoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1 teaspoon coffee extract (may substitute 1 teaspoon espresso powder mixed into 1 teaspoon just-boiled water)
- 1 cup vegan chocolate chips (see headnote)
- 1/2 cup cacao nibs
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone liner.
Whisk together the whole-wheat pastry flour, buckwheat flour, baking powder, baking soda and salt in a large mixing bowl.
Grate or finely chop the chilled coconut oil, then use your fingers to gently, quickly work it into the flour mixture.
Whisk together the coconut milk, agave syrup, vinegar, vanilla and coffee extracts in a liquid measuring cup. Pour into the flour mixture and stir until barely incorporated. Stir in the chocolate chips and cacao nibs until evenly incorporated; the dough will be quite firm.
Lightly flour a work surface. Transfer the dough to the work surface; knead it just enough to shape it into a disk that’s about an inch thick and about 10 inches wide. Cut it into 12 to 16 equal wedges. Arrange them on the baking sheet, spaced at least 1 inch apart. Bake for 15 minutes (on the middle rack); the tops and bottoms should be golden brown.
Adapted from "Sweet & Easy Vegan: Treats Made With Whole Grains and Natural Sweeteners," by Robin Asbell (Chronicle, 2012).
Tested by Bonnie S. Benwick.
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