Who doesn’t like scones? They’re cute, sweet and great with hot drinks. Usually tea, but also coffee and cocoa. This scone recipe is in homage to the latter two beverages.


What You'll Need


  1. Preheat oven to 425 and line a baking sheet with parchment paper or a silcone baking liner.
  2. Next add the vinegar to the 1/2 cup soymilk and set aside. This is also a good time to mix up the Ener-G Egg Replacer with water (works well with a whisk to avoid lumps).
  3. Using a large chopping knife, cut the Salazon Chocolate bars into small pieces, the size of chocolate chips. It will be about 1 cup of morsels. Set aside.
  4. Sift together flours, cocoa powder and baking powder in a large bowl.
  5. Mix canola oil, vanilla extract, coffee extract, soymilk/vinegar combo and Ener-G Egg Replacer. When well integrated, pour into dry ingredients and stir by hand until just combined. Don’t overmix or the scones will get tough. Gently fold in the chocolate chunks.
  6. Using a spoon, drop portion-sized scones onto the baking sheet. Depending on how large you like them, this recipe will yield 8 to 12 scones. Bake at 425 for 12 to 16 minutes until a toothpick inserted into the middle of one comes out clean. Allow to cool on the baking sheet 10 minutes before transferring to a cooling rack for drizzle.
  7. To mix up the drizzle, add 2 tsp. vanilla soy milk (or use water or any other non-dairy milk) to 1/2 cup of powdered sugar. Mix well and if the texture is too thin for your liking, add some more powdered sugar; if it’s too thick, add more liquid. Using a spoon or fork, drizzle over scones as desired. Allow to set up for about 15 minutes.
Enjoy with coffee or hot cocoa!


Want to try this recipe for yourself? Take 10% off your Salazon Chocolate order with discount code RECIPECHOCOLATE


Gravatar for Tom

Posted 11 July 2014 at 19:21 by Tom

Thanks for bringing that to our attention Ron. We’ll add a print option to make it easier!

Gravatar for Ron

Posted 01 July 2014 at 04:20 by Ron

I wish this recipe had a print option. The page doesn’t print very well.

Leave a comment

All comments are held for moderation. Your comment will appear shortly.