Chocolate-Coffee Scones

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Who doesn’t like scones? They’re cute, sweet and great with hot drinks. Usually tea, but also coffee and cocoa. This scone recipe is in homage to the latter two beverages.

We used Salazon‘s organic dark chocolate with sea salt and crushed coffee as the morsels in this recipe. And it was SO DAMN good. Not only do we generally adore Salazon, but they’re a local Maryland company, so we love supporting them by, you know, eating their chocolate! Oh, Salazon also happens to be fair-trade, organic and single-source chocolate, in addition to offering eight varieties of vegan bars. Yum!

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Chocolate-Coffee Scones

1/2 cup vanilla soymilk

1 tsp. apple cider vinegar

3 tsp. Ener-G Egg Replacer, mixed in 4 Tbl. water

2 3-oz. Salazon Sea Salt and Coffee Dark Chocolate Bars

1 cup all-purpose flour

1 cup whole wheat flour

2 Tbl. unsweetened cocoa powder

1 Tbl. baking powder

5 Tbl. canola oil

1 tsp. vanilla extract

1 tsp. coffee extract

2 tsp. vanilla soy milk (or your favorite non-dairy milk, or water)

1/2 cup powdered sugar

Preheat oven to 425 and line a baking sheet with parchment paper or a silcone baking liner.

Next add the vinegar to the 1/2 cup soymilk and set aside. This is also a good time to mix up the Ener-G Egg Replacer with water (works well with a whisk to avoid lumps).

Using a large chopping knife, cut the Salazon chocolate bars into small pieces, the size of chocolate chips. It will be about 1 cup of morsels. Set aside.

Sift together flours, cocoa powder and baking powder in a large bowl.

Mix canola oil, vanilla extract, coffee extract, soymilk/vinegar combo and Ener-G Egg Replacer. When well integrated, pour into dry ingredients and stir by hand until just combined. Don’t overmix or the scones will get tough. Gently fold in the chocolate chunks.

Using a spoon, drop portion-sized scones onto the baking sheet. Depending on how large you like them, this recipe will yield 8 to 12 scones. Bake at 425 for 12 to 16 minutes until a toothpick inserted into the middle of one comes out clean. Allow to cool on the baking sheet 10 minutes before transferring to a cooling rack for drizzle.

To mix up the drizzle, add 2 tsp. vanilla soy milk (or use water or any other non-dairy milk) to 1/2 cup of powdered sugar. Mix well and if the texture is too thin for your liking, add some more powdered sugar; if it’s too thick, add more liquid. Using a spoon or fork, drizzle over scones as desired. Allow to set up for about 15 minutes.

Enjoy with coffee or hot cocoa!

Cook’s Note: Can’t find two Salazon chocolate bars where you live? No worries. Use two regular dark chocolate bars of choice, then add a teaspoon of instant coffee granules to the wet ingredients, as well as a pinch of salt. But stay on the lookout for those Salazon bars, or get some online. They are truly special!

Coffee extract is available in most supermarkets in the spice aisle. Look near the vanilla and lemon extracts – it’s usually easy to find. Also available on Amazon.com, of course!

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