NEW VIDEO!!! Featuring these decadent scones that are sure to be a huge hit at your next brunch or breakfast table.

Chocolate coffee Pistachio scones- vegan and gluten free from HeatherChristo.com

It is the last week before school hits and we have to totally get back into our routine (we are just eeking towards it). Earlier bed times, sitting down to dinner, starting back at fencing practice for Pia and me getting them up early- it’s all necessary to not have a total meltdown next week when it’s for real!

Chocolate coffee Pistachio scones- vegan and gluten free from HeatherChristo.com

But I am trying to soften the blow with treats like these amazing, over-the-top scones that they devoured.

I actually meant them for the grownups at work, but my little monkeys got into them instead and did a really good job of making sure that I understood that they should always get first crack at any baked goods.

For any of you who love chocolate and coffee together, these are going to be your jam for sure. Little studs of chocolate and pistachio plus a delicious DOUBLE LAYER of glaze make these the most delicious thing to grace my breakfast table in a while- bonus if they make it long enough to accompany an afternoon cup of coffee!

Chocolate coffee Pistachio scones- vegan and gluten free from HeatherChristo.com

Chocolate Coffee Pistachio Scones
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ¼ cup unsweetened coconut milk (from a refrigerated carton)
  • 2 tablespoons apple cider vinegar
  • 2 cups all-purpose gluten-free flour (I used Bobs Red Mill)
  • ½ cup sugar
  • 2 tablespoons ground instant coffee
  • ½ cup toasted shredded unsweetened coconut
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon xanthum gum
  • ½ teaspoon kosher salt
  • 6 tablespoons cold vegan butter
  • ½ cup vegan chocolate chips
  • ½ cup chopped toasted pistachios
  • Coffee Glaze
  • 1 cup powdered sugar
  • 2 tablespoons brewed coffee
  • Chocolate Glaze
  • ⅓ cup vegan chocolate chips, melted
  • ½ teaspoon coconut oil
Instructions
  1. Pre-heat the oven to 400 degrees and prepare a sheet pan with parchment or a silpat.
  2. In a small bowl, combine the unsweetened coconut milk and the apple cider vinegar and set aside.
  3. In the bowl of a food processor combine all of the dry ingredients and ground coffee and pulse to combine. Pulse in the vegan butter until it is well combined into the dry ingredients. Stream in the coconut milk/vinegar mixture while running the food processor and pulse it until the dough comes together into a ball. Transfer the dough to your work surface, sprinkle in the chocolate chips and pistachios and shape into a disc.
  4. Slice the disc into 6 wedges and transfer them to your prepared sheetpan.
  5. Bake the scones for 14 minutes until golden. Let them cool slightly and then drizzle with the Coffee Glaze and the melted chocolate.
  6. For the Coffee Glaze:
  7. In a small bowl, whisk everything together until smooth, you may need an additional teaspoon of coffee to get the glaze extra smooth!
  8. Drizzle the glaze over the top of the scones and then drizzle with the melted chocolate.
  9. Sprinkle with reserved chopped pistachios

 

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Categorized: Baked Goods, Breakfast, Chocolate, Recipe Index, Vegan
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NEW VIDEO!!! Featuring these decadent scones that are sure to be a huge hit at your next brunch or breakfast table.

Chocolate coffee Pistachio scones- vegan and gluten free from HeatherChristo.com

It is the last week before school hits and we have to totally get back into our routine (we are just eeking towards it). Earlier bed times, sitting down to dinner, starting back at fencing practice for Pia and me getting them up early- it’s all necessary to not have a total meltdown next week when it’s for real!

Chocolate coffee Pistachio scones- vegan and gluten free from HeatherChristo.com

But I am trying to soften the blow with treats like these amazing, over-the-top scones that they devoured.

I actually meant them for the grownups at work, but my little monkeys got into them instead and did a really good job of making sure that I understood that they should always get first crack at any baked goods.

For any of you who love chocolate and coffee together, these are going to be your jam for sure. Little studs of chocolate and pistachio plus a delicious DOUBLE LAYER of glaze make these the most delicious thing to grace my breakfast table in a while- bonus if they make it long enough to accompany an afternoon cup of coffee!

Chocolate coffee Pistachio scones- vegan and gluten free from HeatherChristo.com

Chocolate Coffee Pistachio Scones
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ¼ cup unsweetened coconut milk (from a refrigerated carton)
  • 2 tablespoons apple cider vinegar
  • 2 cups all-purpose gluten-free flour (I used Bobs Red Mill)
  • ½ cup sugar
  • 2 tablespoons ground instant coffee
  • ½ cup toasted shredded unsweetened coconut
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon xanthum gum
  • ½ teaspoon kosher salt
  • 6 tablespoons cold vegan butter
  • ½ cup vegan chocolate chips
  • ½ cup chopped toasted pistachios
  • Coffee Glaze
  • 1 cup powdered sugar
  • 2 tablespoons brewed coffee
  • Chocolate Glaze
  • ⅓ cup vegan chocolate chips, melted
  • ½ teaspoon coconut oil
Instructions
  1. Pre-heat the oven to 400 degrees and prepare a sheet pan with parchment or a silpat.
  2. In a small bowl, combine the unsweetened coconut milk and the apple cider vinegar and set aside.
  3. In the bowl of a food processor combine all of the dry ingredients and ground coffee and pulse to combine. Pulse in the vegan butter until it is well combined into the dry ingredients. Stream in the coconut milk/vinegar mixture while running the food processor and pulse it until the dough comes together into a ball. Transfer the dough to your work surface, sprinkle in the chocolate chips and pistachios and shape into a disc.
  4. Slice the disc into 6 wedges and transfer them to your prepared sheetpan.
  5. Bake the scones for 14 minutes until golden. Let them cool slightly and then drizzle with the Coffee Glaze and the melted chocolate.
  6. For the Coffee Glaze:
  7. In a small bowl, whisk everything together until smooth, you may need an additional teaspoon of coffee to get the glaze extra smooth!
  8. Drizzle the glaze over the top of the scones and then drizzle with the melted chocolate.
  9. Sprinkle with reserved chopped pistachios

 

Recipe by Heather Christo (http://heatherchristo.com)