I spent a year living in England, where I met my English hubs, so needless to say — he and I both have a fond appreciation for the scone!  We also really love the flavor combination of orange and chocolate, which I found to be much more popular in Europe than in America. I really think my American imperfect vegans will absolutely love these citrus + chocolate pastries though. They’re undeniably delicious!

I whipped these up in 30 minutes the other day, no joke. They’re so quick and easy — aka the perfect homemade vegan recipe for your upcoming spring brunches (Mother’s Day anyone?), afternoon teas, or just a special dessert for YOU! 

I love baking, especially when the recipe is simple and the result is this good. I suggest using a food processor for mixing the dough (less mess!), and I also highly suggest smothering these babies in vegan butter while they’re still warm from the oven. It’s just the best.

Recipe slightly adapted from Chef Chloe’s Vegan Italian cookbook recipe.

Ingredients
2 1/4 cups flour
1/3 cup sugar, plus more for sprinkling
pinch salt
1/2 tsp cinnamon
1 Tbsp baking powder
1/4 cup vegan butter
1/2 cup unsweetened almond milk, plus more for brushing
2 Tbsp orange juice
zest of one orange
1/2 cup vegan chocolate chips

Instructions
Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. In a food processor, mix together flour, sugar, salt, cinnamon, and baking powder. Add butter and pulse until mixture is crumbly. Add almond milk, orange juice and zest. and pulse until it comes together and forms a dough (do not overmix). Transfer to a bowl and fold in chocolate chips. Transfer to a lightly floured surface and dust the top of the dough with flour. Form dough into a circular mound, about six or seven inches in diameter. Using a sharp knife, slice the mound into 8 slices, like a pizza. Place eight slices onto the prepared baking sheet, and then brush each one with almond milk and a generous sprinkling of sugar. Bake for 15 minutes or until lightly golden brown. Let cool completely and serve with more vegan butter.

Makes 8 scones