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These vegan chocolate pecan scones are the perfect warm breakfast treat on days you’re craving something sweet. Light, fluffy, vegan scones with chunks of pecans and dark chocolate. The best part? The scones are then topped with a fudgy chocolate frosting, more pecans and a sprinkle of flaky salt!
Ingredients for the best vegan chocolate pecan scones:
- Flour: all-purpose is what you’ll need for this recipe.
- Vegan butter: measure the vegan butter, and then pop it in the freezer for at least 30 minutes. Doing this will ensure we have super flaky, and soft scones.
- Plant milk: use any plant milk of your choice, I always use oat milk in my baking!
- Apple cider vinegar: adding a splash of this with the oat milk, will create our own vegan buttermilk!
- Baking powder: to give the scones a perfect lift.
- Salt: because every sweet treat needs a little salt. Both the scones and the fudgy frosting need a little to enhance the overall flavour of these scones.
- Sugar: use granulated sugar for this recipe.
- Vanilla extract: make sure you use vanilla extract and not essence!!
- Pecans: Give them a rough chop, I like to have a mixture of medium-sized and small-sized chunks.
- Chocolate: I like to use Lindt 70% dark chocolate it’s sweet with a slight bitterness. But if you’re not a fan of dark chocolate you can replace it with any vegan chocolate! Give it a rough chop.
All about the chocolate and pecans…
To me, nothing beats the combo of dark chocolate and pecans. So I knew I needed to share a chocolate pecan scone recipe! I like to chop the dark chocolate and pecans into medium-sized chunks and be sure to use all that ‘chocolate dust’ aka all those tiny dust-sized chocolate pieces that you’ll see after you’ve chopped the chocolate.
Next, toss the chopped vegan chocolate and pecans with a tablespoon of flour. This prevents the chocolate and pecans from sinking when they bake. Set aside until needed.
Making vegan scones…
Start with the vegan buttermilk by combining the cold oat milk and apple cider vinegar together. Pop in the fridge until needed. Keeping all of the ingredients cold is the key to flaky, fluffy scones.
Combine the all-purpose flour, salt and baking powder in a bowl. Grab the frozen vegan butter, and grate. Add into the dry, and using your finger, pastry cutter or a fork, combine until it resembles pea-sized crumbs.
Add the vanilla extract into the vegan buttermilk, give it a quick mix and then pour over the dry. Along with the floured chocolate and pecans. Mix together, and then pop the bowl into the fridge. The butter melts pretty quick (depending on the warmth of your environment), but just to be safe, refrigerate for 10 minutes.
Transfer the scones mixture onto a clean work surface and shape it into an 8-inch disc. If you feel the dough is too wet still, add another tablespoon of flour. If you think it’s too dry, add a little splash of oat milk. Cut the disc into 8 triangle scones, using a floured knife.
Transfer the scones onto a lined baking tray, and refrigerate for 20 minutes.
Once chilled, brush with a little oat milk, and bake for 24-26 minutes or until golden.
Final touches…
To make the fudgy chocolate frosting, simply add the vegan chocolate and oat milk to a bowl. Heat in the microwave in bursts for 30 seconds, mixing thoroughly until it becomes a fudgy frosting.
Spead over the scones, and then sprinkle with a few more chopped pecans and flaky salt. Enjoy warm!
Tips for the perfect vegan scones:
- Work with cold ingredients: especially when it comes to your vegan butter and oat milk! Take your vegan butter out of the fridge after you’ve measured your flour, and chopped your pecans and chocolate.
- Toss add-ins with flour: Don’t want your chocolate and pecans to sink to the bottom? That’s why we combine them with some extra plain flour.
- Refrigerate: whenever the dough seems to get warmer, pop it in the fridge for 10-15 minutes.
How to store:
You can store these scones at room temp for up to 3 days when stored in an air-tight container.
More baked vegan recipes you’ll love:
- gooey skillet cookie
- tahini chocolate chip cookies
- triple almond cinnamon rolls
- marbled chocolate banana bread
Ingredients
- 115 g salted vegan butter (frozen)
- 250 g all-purpose flour (+ more for dusting)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 100 g granulated sugar
- 1/2 tsp apple cider vinegar
- 150 ml oat milk
- 1/2 tbsp vanilla extract
- 60 g pecans
- 120 g dark chocolate
- 1 tbsp plain flour
Fudgy Chocolate Frosting
- 85 g dark chocolate
- 3 tbsp oat milk
- a few more chopped pecans
- flaky salt
Instructions
- In a small bowl, combine your chopped vegan chocolate and pecans with 1 tbsp flour. Set aside. In another bowl, whisk together the all-purpose flour, granulated sugar, salt and baking powder.
- Get the frozen block of butter, and grate with a box grater. Add into the flour and toss together. Then use a fork or your fingers to combine until it comes together in pea-sized crumbs. Rub the mixture between your palms, to create a few thin slices of butter. Only do this 2-3 times. Add in the wet ingredients, along with the chocolate and pecans. Mix together. Pop in the fridge for 10 minutes.
- Next, tip out onto the counter, and using your hands shape into an 8-inch disc. If the mixture seems too wet, add a little more flour. I had to add 1 tbsp extra. And if the mixture seems too dry, add a very small splash of oat milk. Dust the knife with some flour, then cut the disc into 8 triangle scones. Re-dust the knife with a little flour between each cut. Pop onto a pre-lined baking tray and refrigerate for 20 minutes.
- While the dough chills, preheat the oven to 200°C/392°F. Brush the scones with a little oat milk. Bake for 20-26 minutes or until golden. While the scones bake, make the chocolate fudgy frosting. Add the chocolate and oat milk in a bowl and heat in the microwave in bursts of 30 seconds. Once the scones have baked, allow to cool before topping with the frosting. Sprinkle over some more chopped pecans and flaky sea salt. Enjoy!
Nutrition
- Calories: 323
