Vegan Chocolate Scones

If you’re going all out on an afternoon tea spread, why not make some of our other favourites to go along with it? Like these mini chocolate carrot cakes, chocolate tiffin slices or raw white chocolate truffles.

350g (3 ½ cup) self-raising flour plus extra for dusting
50g (½ cup) CHOC Chick cacao powder
4 tbsp sugar
1 tsp baking powder
Pinch of sea salt
90g (¾ cup) dairy-free spread
150ml dairy-free milk
2 tbsp raw chocolate, melted (recipe here)
 
To Serve
 
240ml (1 cup) coconut yoghurt or cream
Fresh raspberries
Raspberry (or berry) jam

Preheat the oven to 200c and line a large baking tray with parchment paper.
 
Combine all of the dry ingredients in a large mixing bowl.
 
Add in the vegetable spread, and rub together until you have fine breadcrumbs. Then slowly stir in the milk until a soft dough forms.
 
Sprinkle a little flour on the surface and roll out the dough until it’s approx. 2cm thick.
 
Use a cutter of choice to cut out the scones. Transfer the scones onto the lined baking tray and brush with a little milk.
 
Put in the oven to bake for 12-15 minutes, until golden and they sound hollow when tapped on the bottom.
 
Once baked, remove from the oven and leave to cool slightly before drizzling melted chocolate over the top of each scone.
 
Serve with raspberry jam, fresh raspberries and coconut yoghurt or cream.