Vegan Eggnog Chocolate Chunk Scones
Trying to find a way to use up that extra eggnog? These ultra soft and fluffy Vegan Eggnog Chocolate Chunk Scones are just the thing!
Hey all you chocoholics, as I promised….I brought you chocolate!
This post is all about eggnog chocolate chunk scones
Not only chocolate, but chocolate wrapped in festive marvelousness!!
Are you ready for the holidays? I can’t believe it’s already here. I have spent months planning and preparing and it snuck up on me.
Okay, what do you think about eggnog? To be honest the actual eggnog made with eggs was always pretty disgusting to me. That’s why when I discovered that you could have almost the exact same flavor with an alternative such as almond, coconut, or soy milk. This past Christmas I found that there were so many kinds to choose from and I even tried making my own. You can try my recipe for Homemade Vegan Eggnog here
So, tell me, what do you traditionally eat for Christmas dinner? Here in my family, in the past many years, we have decided to do finger foods on Christmas day. This way, no one is in the kitchen cooking and cleaning all day. I don’t remember how many years we have been doing this, but at least 5 or 6. These scones are a perfect fit for this style meal/dessert. So, along side the obligatory fudge, we have scones.
Scones are great because they stay fresh for a few days. If you ever need to make something a day or two in advance for a party or get together, scones should be on the list. They are obviously best fresh but they will still be delicious.
Here are some other recipes you may enjoy:
Chocolate Coconut Almond Joy Scones (Vegan)
Triple Chocolate Sour Cream Scones (Vegan)
Fluffy Whole Wheat Eggnog Pancakes with Homemade Eggnog
Vegan Eggnog Chocolate Chunk Scones
The holidays and nog are sort of synonymous. These scones are a great way to celebrate this Christmas flavor we love.
Ingredients
Scones
- 4 cups all purpose flour
- 1 cup cane sugar
- 2 tablespoons baking powder
- 1 teaspoon sea salt
- 1 cup vegan butter or organic vegetable shortening, ice cold or a combination
-
2
teaspoons
vanilla extract
-
2
teaspoons
apple cider vinegar
- 1 1/4 cups non-dairy "eggnog" such as almond, coconut, or soy Or use my recipe for Easy Homemade Vegan Eggnog
-
100
g
about 2/3 cup dairy free semi-sweet dark chocolate chips
or chunks roughly chopped (or chocolate chips)
Glaze
- 3 tablespoons non-dairy "eggnog" such as almond, coconut, or soy Or use my recipe for Easy Homemade Vegan Eggnog
- 1 1/2 cups powdered sugar
-
1/2
teaspoon
vanilla extract
Instructions
-
Preheat oven to 375 degrees F (190 C) and line 2 baking sheets with parchment or silicone mats.
-If using food processor (steps 2-3):
-
Combine flour, sugar, baking powder, and salt in bowl of a food processor
-
Add cold coconut oil to dry mixture and pulse until it is fine and powdery. Add vinegar, nog, and vanilla extract to mixture and pulse to combine until it comes together into a dough.
-If doing by hand (steps 4-5):
-
Add flour, sugar, baking powder, and salt to a large mixing bowl and mix well. Grate cold coconut oil with a cheese grater then use a pastry cutter or pair of knives to cut it into the dry mix until you have a course, crumbly mixture.
-
Add the vinegar, nog, and vanilla extract to a small bowl and stir to combine, then pour into dry ingredients and fold together with a rubber spatula until it comes together.
-
Fold in chocolate then scrape dough onto a lightly floured surface. Divide in half and, with well floured hands because the dough will be a bit wet, flatten each half into a circular disc shape, about an inch high. Do your best to handle the dough as little as possible in order to keep it cold. (If you're having trouble with handling it you can chill it for about 30 minutes in the fridge or even the freezer to make it easier to work with.)
-
Make 3 cuts, straight, across, and diagonally, in the circle so that you have 6 equal triangles. Repeat with other half of dough. Separate them and place each triangle about 2 inches apart to allow spreading room on prepared pan.
-
Bake for 12 - 16 minutes or until edges start to turn golden brown. Remove from oven and allow to cool completely.
-
While the scones are cooling, whisk all ingredients together for the glaze until smooth. When completely cool drizzle glaze over scones and let dry for about 30 minutes. Store in an air-tight container for up to 5 days.
Wanna save this recipe for later? Pin it to your favorite Pinterest boards!
This post was all about eggnog chocolate chunk scones
