Chocolate. Chocolate. And more chocolate! These Vegan Triple Chocolate Scones have it all. They are filled with cocoa, espresso and non-dairy chocolate chips. This triple threat is the way to start your mornings.
Preheat oven to 375 degrees. Follow directions to make the egg replacer and set aside. Make the non-dairy buttermilk by adding ½ tablespoon of vinegar to the non-dairy milk.
Line a baking sheet with parchment paper and set aside.
In a large bowl, mix the flour, sugar, cocoa, espresso, baking powder and sea salt. Grate the frozen non-dairy margarine and add it to the flour mixture. Using a fork, pastry cutter or your hands, mix together until the mixture resembles coarse crumbs.
Add the egg replacer and the non-dairy buttermilk and vanilla and mix until combined. The dough should look crumbly but will clump together. Add the non-dairy chocolate chips and stir until evenly mixed.
Dust a surface with flour and add the dough mixture. Form a 10-inch circle and cut into 8 different scones. I like to place them in the refrigerator for 30 minutes to firm them up but you can cook them right away if you want.
Remove and transfer to the baking sheet. Melt the non-dairy margarine and brush the tops of the scones. Sprinkle with the turbinado sugar. Bake for 20 minutes. Transfer to a baking sheet to cool. Serve cool or warm.
Notes
NOTE: Gluten-free flour can be substituted for all-purpose flour.