Coconut Chocolate Chip Scones (Vegan)

I have PWB. That’s Post-Wedding Blues for those who don’t know. One of my BFFs got married yesterday. After a year of anticipation, excitement, and planning, it’s all over. ALL OVER. ALL OF IT. OVER. The wedding was beautiful, romantic, and entertaining- everything a wedding should be.

What now though? What could I possibly do on a day like this? It’s raining outside. My hair has enough hairspray in it to tame a porcupine’s quills, my head feels like I may have overindulged on wine last night, and my desire to accomplish anything today is pretty darn low.

I guess making scones was the answer because that’s what I found myself doing this morning. And you know what? 16 scones into my breakfast I started to feel like the PWBs were resolving.

Chocolate Chip Coconut Scones
Adapted from: Peas and Thank You 
Printable Recipe

1/2C oat flour (or 1/2C old-fashioned oats food processed until you get flour)
2/3C whole wheat flour
1C AP flour
2tsp baking powder
1/2tsp baking soda
1/2tsp salt
3T vegan margarine, melted or softened to room temperature
1/4C non-dairy milk (soy, almond, etc)
1/2C unsweetened applesauce
1/3C sugar (if using sweetened flaked coconut, consider using less than 1/3C sugar)
1tsp lemon juice
1tsp vanilla
1/3C chocolate chips (chopped a bit or use mini chips)
1/3C flaked coconut (unsweetened or sweetened will work)

Preheat oven to 375. Line a baking sheet with parchment paper or spritz lightly with no-stick spray.

In a small bowl, combine oat flour, whole wheat flour, all-purpose flour, baking soda, baking salt and salt.

In a different small bowl, combine melted margarine, non-dairy milk, applesauce, sugar, lemon juice, and vanilla.

Add wet ingredients to dry ingredients, stirring just until mixture is combined. Do not over mix. Fold in chocolate chips and coconut.

Dump dough out onto countertop lightly dusted with flour to avoid horrendous sticking. Form into a circle, about 1/2inch thick and 10 or so inches in diameter. Basically, at this point you are making a scone pizza. Cut your scone pizza into ‘pizza slices’ (triangles) – about 12 of them.

Transfer the triangles (as individual triangles – give up on the idea of a scone pizza at this point) onto baking sheet – leave a bit of room in between each one so they can expand a bit when they bake.

Bake at 375 for 20-22 minutes until slightly firm to the touch.
Eat them right away or let them cool a little bit. But seriously, eat them right away.

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