Vegan Cacao Nib and Chocolate Chunk Scones

3 cups whole wheat pastry flour
1/2 cup buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, chilled
3/4 cup coconut milk
1/3 cup maple syrup
1/4 cup palm sugar
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1 cup finely chopped chocolate (purchase vegan chocolate or make your own)
1/3 cup cacao nibs

Preheat your oven to 400º F. Line a baking sheet with parchment or a silicone baking mat. In a large bowl, combine the pastry flour, buckwheat flour, baking powder, baking soda, and salt. Whisk to combine. Grate the chilled coconut oil or chop into fine pieces. Add to the flour mixture and toss to coat evenly with flour. Whisk and agitate the flour to break up any bits of oil that may have stuck together.

In a medium bowl, combine the coconut milk, maple syrup, palm sugar, vinegar, and vanilla extract. Mix until thoroughly blended. Pour the coconut milk mixture into the flour. Stir with a spoon just until the flour is mixed in. Add the chopped chocolate and cacao nibs and incorporate into the dough so they are evenly distributed.

Turn the dough out onto a floured surface and shape into a disk. Using your hands, pat the dough into a round 1″ thick. Cut into 12 wedges, and place the wedges on the prepared baking sheet 1″ apart.

Bake for 15 minutes until the edges are golden brown. Cool completely on a wire rack. Serve warm or store in an airtight container for up to a week.


Makes 12 scones.