Chocolate Peanut Scone Cookies
A quick and easy homemade scone recipe…that tastes like a cookie! Vegan, 1 bowl, and perfect for brunch, breakfast, or dessert!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 scones
- Category: Dessert
- Method: Bake
- Cuisine: American
4 oz. or 1/2 cup vegan butter, diced and placed in the freezer for 10 minutes
1 cup Bob’s Red Mill Organic All-Purpose Flour
1 cup Bob’s Red Mill Organic Whole Wheat Flour
1/2 cup packed brown sugar
2 tsp. baking powder
pinch salt (if using unsalted peanuts)
1/2 cup roasted peanuts (salted are my fave, but use unsalted if desired), finely chopped
4 oz. chopped vegan dark chocolate
1/2 cup unsweetened non-dairy milk, cold*
a big splash of vanilla extract
For topping: extra milk and granulated sugar
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
- Place your cut butter in a bowl in the freezer while you prepare the rest of your ingredients.
- Combine your AP flour, WW flour, brown sugar, baking powder, and salt in a large bowl. Whisk to combine and remove any clumps.
- Add your chopped peanuts, then pinch in your cold butter, pinching until the butter is broken down and it’s the size of peas. Add your dark chocolate. Add your vanilla and non-dairy milk to a cup and mix to combine, then slowly drizzle your milk mixture into the flour mixture, lightly mixing with a spoon. Mix only until everything comes together, and then scoop your dough out on a cutting board (or something that can be transferred into the freezer for a quick freeze).
- Flatten your dough to a 1-inch thickness, and then fold the dough in half, flattening between each fold, three times. Flatten it once more, and then place it in the freezer for 10 minutes.
- Cut out your scones (roughly 2 and 1/2 inches in size), and then place the cut scones on your prepared baking sheet. Reform your dough from the scraps until you get about 10 scones total.
- Brush the tops of your scones with a bit of milk, and then sprinkle with sugar. Bake for 15-17 minutes, or until golden. Allow to cool on the baking sheet, and enjoy! I really like these from the fridge actually. :)
*I suggest using a “thicker” non-dairy milk here like soy or coconut (keeping in mind that coconut will give your final product a coconutty flavor).
Adapted from Sugar Spun Run.
Keywords: scones, chocolate scones, vegan scones