I love it when you guys dm me or email me your special requests for recipes that you would love in an allergy free version. Everyone has favorite recipes or beloved family traditions that they need tweaked to fit their current lifestyle and eating style. It’s what I love to do for my own family, and for yours too!
This particular recipe came via an Instagram DM (although I am not sure who it was- please let me know if it was you!) A woman really wanted a chocolate orange scone recipe for Christmas. You ask and you shall receive!!! (well, depending on what it is LOL!)
To be honest, I don’t know that chocolate and orange is really what I would call my “thing” so I was a little nervous about these. But honestly, they turned out delicious! My mom and the kids helped “sample” just to make sure that they were really good, and I am happy to report that everyone enjoyed them.
I went with a subtle orange flavor by using the extra fragrant zest of the oranges. You can amp this up by using orange juice in the glaze, but I made them a second time with a coffee glaze, and that was an awesome addition to the chocolate and orange too. (Just swap the orange juice in the glaze for strong coffee or espresso if you want to go that route.)
These would be wonderful over the weekend, or anytime over Christmas break when you want a special breakfast! Enjoy and send recipe requests my way!
- 2 cups all-purpose gluten-free baking flour (I used Bobs Red Mill)
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon xanthum gum
- ½ teaspoon kosher salt
- 6 tablespoons cold vegan butter
- Zest of two oranges
- ¼ cup unsweetened coconut milk (from a refrigerated carton)
- ½ cup chocolate chips, vegan
- Vanilla Orange Glaze
- 1 cup powdered sugar
- 1 teaspoon melted coconut oil
- 2 Tablespoon orange juice
- 1 teaspoons vanilla
- Pre-heat the oven to 400 degrees and prepare a sheet pan with parchment or a silpat.
- In the bowl of a food processor combine all of the dry ingredients and the zest and pulse to combine. Pulse in the vegan butter until it is well combined into the dry ingredients. Stream in the coconut milk 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 shape into a disc.
- Use a sharp knife and (If you need to flour your knife go ahead!) slice the disc into 6 wedges and transfer them to your prepared sheetpan.
- Bake the scones for 14 minutes until golden. Let them cool slightly and then drizzle with the Vanilla Glaze.
- For the Vanilla Orange Glaze:
- In a small bowl, whisk everything together until smooth, you may need an additional teaspoon of unsweetened coconut milk to get the glaze extra smooth!
- Drizzle the glaze over the top of the scones and serve immediately.
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A good recipe. thank you!