Units
Scale
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
Find it online: https://cookingwithparita.com/recipe/chocolate-pecan-scones/