When eaten warm, these brownie like whole grain scones feature molten chocolate chips plus a tart cherry kick. Heaven!
MAKES: about 10
INGREDIENTS:
- 2 cups plus 1 tablespoon white whole-wheat flour, divided
- 1/2 cup plus 1 tablespoon coconut sugar, divided
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 6 tablespoons vegan butter, chilled
- 1/2 cup plus 1 tablespoon plain unsweetened hemp milk, chilled, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/3 cup sweetened dried cherries
INSTRUCTIONS:
- Preheat the oven to 375 degrees, and place a rack in the center. Line a baking or cookie sheet with parchment paper.
- Add 2 cups of the white whole-wheat flour; 1/2 cup of the coconut sugar; and the cocoa powder, baking powder, baking soda, and salt to a medium-large bowl, and whisk until well mixed. Add the vegan butter, and crumble until a coarse meal forms.
- In a large bowl, whisk together 1/2 cup of the hemp milk, the eggs, and the vanilla until well blended. Add the dry mixture, and stir just until well mixed. Add the chocolate chips and cherries, and mix until distributed evenly.
- Sprinkle the additional tablespoon of white whole-wheat flour onto a clean cold surface. add the dough, and knead a couple of times until it comes together and becomes smooth (do not overwork). Pat into a 3/4- to 1-inch-thick rectangle. Use a round biscuit cutter to cut out about 10 biscuits (form more scones from dough scraps). Transfer to the baking sheet, spacing 1 inch apart.
- Brush with the remaining tablespoon of hemp milk, and sprinkle with the remaining tablespoon of coconut sugar. Bake until the sugar on top melts and the scones cook through in the center, about 15 minutes.
