Egg-Free Triple Chocolate Scones
For the past few weeks (or should I say entire school year) I’ve been so busy and stressed out that I haven’t had much time to bake, let alone write. However, I only have one week until graduation, so I figured I could bake something to help get me through my last couple of finals. The result was Triple Chocolate Scones! They’re perfect anytime of day whether it be for breakfast, a snack, or a healthy dessert. This recipe features whole wheat flour and a flax seed “egg” as usual and is low in sugar too! Enjoy a fresh, warm scone with a hot cup of tea or a tall glass of milk.
The first step to this recipe is making an “egg” with ground flax seed and hot water. Heat three tablespoons of water on the stove and whisk with one tablespoon of ground flax in a medium sized bowl. Then set the mixture aside and preheat the oven to 400°F. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
In a large bowl, combine the flour, sugar, cocoa, salt, and baking powder. Stir until everything is evenly distributed.
When all the dry ingredients are mixed, cut in 1/3 cup of cold butter. To get it started, I used a pastry blender, but towards the end, I used my hands to make sure there were no clumps of butter left. It gets a little messy, but the best way to get a sense of dough is to use one’s hands.
Now that the butter is mixed in, add the chocolate milk and vanilla to the “egg” and whisk it well. Then pour it into the dry ingredients. Be sure to use chocolate milk with no high fructose corn syrup or artificial flavors.
Stir the ingredients the best you can–it can be a little tough since scones are by nature a little dry. Again, you may need to knead the dough with your hands. Once everything is mixed, fold in one cup of miniature chocolate chips.
Turn out the dough onto a lightly floured surface. As you can see in the picture, I had a little too much flour, but if that happens, they will turn out just fine. Divide the dough into two sections and form each one into a circle, roughly two inches high. Then cut each circle into eight pieces and place them on the prepared baking sheet. If you wish, you can sprinkle each scone with some course, decorative sugar.
Bake the scones for about 12-14 minutes. When you think they are done, test them with a toothpick. It should come out clean, but some melted chocolate chip is okay. After a few minutes, place the scones on a cooling rack. Enjoy!
Makes 16 scones
1 Tbs. ground flax seed
3 Tbs. hot water
2 cups whole wheat pastry flour
1/3 cup sugar
1/3 cup cocoa
1 Tbs. baking powder
1/2 tsp. salt
1/3 cup cold butter
1/2 cup low fat chocolate milk
1 tsp. pure vanilla extract
1 cup mini chocolate chips
Course sugar (optional)
- In a medium sized bowl, whisk the flax and hot water to make an egg substitute. Set aside.
- Preheat the oven to 400°F and line a baking sheet with parchment paper or with a silicone baking mat.
- In a large bowl, mix the flour, sugar, cocoa, baking powder, and salt.
- Cut in the butter and begin combining the ingredients using a pastry blender. Then, use your hands to make sure all the butter is evenly distributed and there are no large pieces left.
- Add the milk and vanilla to the flax mixture and whisk them together.
- Pour the liquid ingredients into the large bowl and stir until the ingredients come together. Again, you may have to use your hands to knead the dough since scones are by nature a little dry.
- Fold in the chocolate chips.
- Turn out the dough on a lightly floured surface and divide it into two pieces. Form each piece into a circle about two inches thick.
- Cut each circle into eight triangular scones.
- Place all 16 scones on the baking sheet and if desired, sprinkle them with course sugar.
- Bake for 12-14 minutes. A toothpick inserted into the center should come out clean when they are done with the exception of some melted chocolate from a chocolate chip. Enjoy!