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Double Dark Chocolate Coconut Oil Scones
Packed with a double-whammy of chocolate and SO easy to whip up, these flaky coconut oil scones will quickly become a weekend breakfast favorite. Make a double batch for the freezer!
Servings 8 scones
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 2/3 cup coconut sugar
- 1/2 cup cold coconut oil cubed into 1/2-in pieces
- 3/4 cup greek yogurt
- 1 large egg
- 1/4 cup agave syrup
- 1/4 cup half-and-half cream
- 1 tablespoon vanilla extract
- 1/2 cup dark chocolate chips
Preheat oven to 425F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, combine flour, baking powder, baking soda, salt, cocoa, and sugar. Cut in coconut oil until crumbly. Mix in yogurt, egg, agave, cream, and vanilla until a shaggy dough forms. Mix in chocolate chips.
Turn dough onto a floured surface and gently knead several times until dough comes together. Pat dough into a 1-in thick round. Cut the round into 8 wedges and place wedges on prepared baking sheet.
Bake scones at 425F 13-15 minutes or until golden-brown. Remove from oven and cool on a wire cooling rack.
Serving: 1g | Calories: 368kcal | Carbohydrates: 47.6g | Protein: 8.7g | Fat: 18.8g | Saturated Fat: 14.5g | Polyunsaturated Fat: 4.3g | Cholesterol: 27mg | Sodium: 133mg | Fiber: 4.8g | Sugar: 22.9g