Stephanie Stein is the mastermind behind egg-free baking at the Happy Girl Kitchen Co. in Pacific Grove. Because of her, fresh blueberry scones are now a breakfast staple at our house. Not only is she an incredible baker, her creativity and approach to baking inspires any novice to experiment and bake with her instincts.
I've been a bit obsessed over the chocolate coconut combo, and came up with the idea of doing coconut chocolate chocolate chip scones. Sounds decadent? Utterly! Mmmm...
Using Stephanie's basic scone recipe, I made a few alterations to make it dairy-free, and tried out my interpretation of a coconut chocolate chocolate chip scone.
Coconut Chocolate Chocolate Chip Scones (NO egg, dairy, nuts)
1 cup all purpose baking flour
1 cup pastry flour
1/2 cup oat flour
1/2 cup coconut flour
1/2 cup sugar
3 tablespoons cocoa (I use Natural Unsweetened Hershey's Cocoa)
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 cup of Earth Balance
2 cups rolled oats
1 cup chocolate chips (I use Trader Joe's semisweet chocolate chips)
1/2 cup sweetened shredded coconut
1 cup soy milk plus 1 tablespoon apple cider vinegar (the vinegar acts to curdle the milk--mix together and set aside)
1.5 teaspoons vanilla extract
Preheat oven to 375.
1. Add all of the dry ingredients (all the flours, sugar, cocoa, baking soda, baking powder, and salt) except for the rolled oats. Combine.
2. Work in chilled Earth Balance using a pastry cutter or your hands. Should resemble small pebbles. Don't overwork the dough.
3. Next, stir in the oats.
4. Add in chocolate chips and shredded coconut.
5. Pour in the soy milk and apple cider vinegar mixture, and the vanilla extract, and combine with your hands.
6. Cut dough into two even pieces and flatten them so they form 2 round discs, each 2" high. Sprinkle with sugar and cut into 6 wedges.
7. Place on parchment lined baking tray, and bake 18-25 minutes. They will be sturdy on the outside but still soft on the inside.
These scones provide a wonderful chocolate fix, any time of day. The crunchiness of the oats and coconut, with a crisp outside and moist and gooey inside is the perfect balance. Any chocoholic's dream!