Chocolate Espresso Scones

Kick-off your morning with these chocolate espresso scones drizzled with a sweet espresso glaze. They’re flaky and “buttery” with puddles of melted chocolate and crunchy bits of espresso beans.

Chocolate Espresso Scones

Ingredients

• 1 tablespoon Bob’s Red Mill Egg Replacer

• 3/4 cup oat milk

• 1 teaspoon vanilla extract

• 1/4 cup cane sugar

• 1/2 teaspoon salt

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 cup, plus 1 tablespoon solid coconut oil

• 1/2 cup vegan chocolate chunks, chopped

• 2 tablespoons crushed coffee beans

For the Espresso Glaze

• 1 cup powdered sugar

• 1 tablespoon, plus 2 teaspoons coffee

• 1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F. In a medium bowl, combine the Egg Replacer with 2 tbsp water. Mix well and let sit for one minute until thickened. Add the oat milk, vanilla extract, sugar, and salt.

2. In a separate bowl, combine the flour, baking powder, chopped chocolate chunks, and crushed coffee beans. Add to the bowl with the wet ingredients and mix with a wooden spoon until the mixture starts to come together. Using a pastry cutter, or fork, add the 1/2 cup solid coconut oil and cut it into the mixture until a flaky ball of dough forms. Use your hands if necessary.

3. Dump the dough onto a floured surface. Form a disk about 6 inches in diameters. Cut into about 8 wedges.

4. Melt the remaining 1 tbsp coconut oil and brush the tops of the scones with it.

5. Bake for 12-14 minutes, until the edges begin to brown slightly. Let cool completely.

6. While the scones are cooling, make the Espresso Glaze by whisking together the powdered sugar and coffee.

7. Ice the cooled scones right before serving.

Recipe Notes:

• Store the non-iced scones in an airtight container. When ready to serve, bake for a couple of minutes at 350°F until warm. Let cool slightly, then ice.