These vegan chocolate peanut butter scones are so decadent, loud and over the top they’d make the classic afternoon tea scone blush and run for cover. Richly filled and topped with chocolate and peanut butter, these scones are the perfect party food and great for sharing. Addictively gorgeous. Indulgent. Vegan.
It’s a rewarding thing to make a bake that more people can get stuck into and believe me, if you are a peanut butter lover, you’ll want to.
Looking for other vegan recipes, why not try Cardamom and vanilla baked fruit for breakfast or a healthy dessert. Looking for vegan gift ideas check out Vegan self-care goodies from Etsy. Taking care of yourself and our environment. Win, win. This article has a great selection of Etsy sellers offering some amazing self care products.
Ingredients for vegan chocolate peanut butter scones
450g self-rising flour
100g cold vegan butter
1 ½ tsp baking powder
¼ tsp salt
½ tsp cinnamon
4 tbsp smooth peanut butter
150g vegan friendly chocolate – finely chopped into chunks
50g caster sugar
225ml – 250ml vegan friendly milk
Chocolate ganache icing:
125g vegan friendly chocolate (dark or milk, depending on preference)
60 ml vegan friendly double cream
½ tsp ground coffee
Peanut butter and peanuts to add as decoration
Makes between 10-12 scones.
Method for vegan chocolate peanut butter scones
Preheat the oven to 220°C, 200°C fan, gas mark 7.
Sieve the self-rising flour, baking powder, salt and cinnamon together in a bowl.
Add chopped fridge cold butter to the mixture and rub together with the tips of your thumb and fingers in a fluttery motion until it looks like bread-crumbs or an oat mixture. It’s okay if some of the butter hasn’t fully combined, as that will help make lighter scones when they bake.
Stir in the caster sugar and add in the chocolate chunks and peanut butter to the dry scone mixture.
Add in the milk mixture by hand (this is messier but will help you get the right texture. You’re looking for a dough that holds together and isn’t sticky, otherwise you’ll need to add more flour which will alter the texture of the scones). Different types of flour absorb liquid differently, so add the milk gradually and judge whether you need the last of the milk.)
Once the scone dough has come together, turn out onto a lightly floured board, cut it in half and roll out, or pat the dough into a circle about an inch or so deep and cut the scones using a 7cm cutter. (I liked the size of these but make smaller ones if you prefer).
Add the scones to a greased baking tray and brush each scone with some milk (taking care that it doesn’t drip down the sides, as this can affect how the scones rise).
Cook for 10 minutes, turning the baking tray half way through to ensure even baking.
Once cooked, transfer to a wire rack to cool.
To make the chocolate ganache icing, melt the chocolate and cream together with the ground coffee in a pan over simmering water and gently melt the ingredients together. Once they are melted and have become a ganache, take the mixture off the heat and allow to cool for about 15-30 minutes before adding spoonfuls to the scones. Top with spoonfuls of peanut butter (swirling if you like) and then add some chopped peanuts to the top of each scone to decorate and to give a lovely crunch.
Before cutting out the scones, I dip the cutter in flour, which will help the scone come out easily. Dip, cut, repeat.
As you cut out each scone, no matter how instinctive or tempting, avoid twisting the cutter, this will make the scones rise unevenly. (They will still taste just as lovely though).