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Earl Grey Scones with Orange and Chocolate

vegan earl grey scones with orange and chocolate
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Perfectly moist earl grey scones are brightened with orange zest and punctuated by nibbles of chocolate. These vegan and grain-free pastries are easy to make ahead and perfect for brunch!

Ingredients

Wet Ingredients:

1 Tbsp flax meal

3 Tbsp almond milk

1 tsp vanilla

1 tsp apple cider vinegar*

1 tsp maple syrup

¼ cup coconut oil, melted but not hot

Dry Ingredients:

1 ½ cup fine blanched almond flour

½ cup tapioca flour, plus 2 more Tbsp for shaping dough

¼ cup coconut sugar

½ tsp baking soda

½ teaspoon salt

1 Tbsp earl grey tea (≈ 3 tea bags)

1 orange, zest only

½ cup vegan chocolate chips (mini chips recommended)

Glaze:

2 Tbsp almond milk

Chocolate Drizzle (Optional)**:

1 Tbsp vegan chocolate chips

1 Tbsp almond milk

Instructions

  1. In a small bowl, whisk together flax meal, 3 tablespoons of the milk, vanilla, apple cider vinegar, and maple syrup. Allow to sit for 10 minutes until mixture thickens. Put bowl in freezer for 10 minutes.
  2. In a mixing bowl, whisk together almond flour, ½ cup of the tapioca flour, coconut sugar, baking soda, salt, earl grey tea, orange zest, and chocolate chips until combined.
  3. Remove the flax mixture from the freezer and whisk in coconut oil until no clear oil is seen.
  4. Blend the wet ingredients into dry ingredients with a spatula until combined. The dough will be thick and fairly sticky.
  5. Sprinkle 2 tablespoons of tapioca flour on your work surface. Roll dough into a ball in the flour until you can handle it without it being too sticky. Pat dough and form into a 6 inch diameter disc.
  6. Set oven to 350° F and freeze disc of dough on a parchment lined half sheet pan for 15 minutes (longer is fine if you wish to bake hours later or even the next day.) This allows you to cut the dough cleanly and ensures the scones keep their shape when baking.
  7. Cut into 6 pie wedge scones and place apart on the parchment lined baking sheet.
  8. Lightly brush the tops and sides with 2 tablespoons of milk (for an extra golden and crisp crust!)
  9. Bake for 15 minutes, until edges are browned and tops are nice and crackly.
  10. Allow scones to completely cool on pan before removing and glazing. They are fragile when warm!
  11. Optional Drizzle: Melt the chocolate drizzle ingredients together in microwave or over double boiler. Using a small squeeze bottle or ziploc with corner cut out, drizzle over the top of scones in a quick zig zag pattern.
  12. Serve and enjoy! Extra scones can be stored in an airtight container in the refrigerator for up to 5 days.

Notes

*Can substitute lemon juice for apple cider vinegar.

**They're just as delicious without the drizzle!

Find it online: https://www.unconventionalbaker.com/earl-grey-scones-with-orange-and-chocolate/