Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Roasted Blood Orange and Dark Chocolate Scones [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

For a unique take on breakfast pastries, try out this recipe for roasted blood orange and dark chocolate scones. In this recipe, blood oranges are segmented and then roasted briefly to caramelize and concentrate their flavor, chopped dark chocolate and almond milk is swirled in and oats are added to give these scones a grainy, hearty texture.

Roasted Blood Orange and Dark Chocolate Scones [Vegan, Gluten Free]

This Recipe is :



8-9 scones


  • 3/4 cup segments from 2-3 blood oranges
  • 1/2 teaspoon olive oil
  • 1-2 teaspoons maple syrup
  • 5 tablespoons coconut oil
  • 1/2 cup light or sprouted buckwheat flour
  • 3 tablespoons brown rice flour
  • 3 tablespoons sweet white rice flour, or arrowroot starch
  • 1/2 cup oats
  • 2 teaspoons orange zest
  • 1 teaspoon psyllium husk powder
  • 1 tablespoon chia seeds, ground
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/8 teaspoon sea salt
  • 3 tablespoons coconut sugar
  • 1/4 cup almond milk, or non-dairy milk of your choice
  • 1/2 teaspoon apple cider vinegar or fresh lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons water
  • 1/4 cup dark chocolate, roughly chopped


  1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut away the peel from the oranges, removing as much of the white pith as possible. Segment the oranges (it’s fine to leave the membrane that separates the segments if you like, but be careful to remove any seeds) and toss with 1/2 teaspoon oil and 1-2 teaspoons of maple syrup, to your taste. Roast in the oven for 15 minutes. Carefully remove the parchment from the baking sheet to help the oranges cool more quickly, but leave the oven on.
  2. Spread 5 tablespoons of coconut oil in a 1/2-inch layer over a small piece of parchment and place in the freezer to harden for 10-15 minutes.
  3. In a bowl or large measuring cup, whisk together the milk with the apple cider vinegar and set aside. Whisk the dry ingredients (the flours, starch, oats, zest, psyllium husk powder, ground chia seeds, baking soda, baking powder, salt, and sugar) together in a large bowl.
  4. Remove the coconut oil from the freezer and chop into small pieces. Add the coconut oil pieces to the dry flour mix, and use your fingers to work them together until you have a sandy mixture. It’s okay if a few larger bits of coconut oil remain.
  5. Add the vanilla and extra 2 tablespoons of water to the milk and vinegar, stir, and pour over the flour and coconut oil mix. Use your hands or a spoon and combine gently — just a few stirs until it just begins to come together.
  6. Add the cooled orange pieces and stir briefly. Add the chopped chocolate and stir just quickly to distribute.
  7. Return the parchment paper you used to roast the oranges back to the baking sheet. Gather the dough on the parchment and gently shape into a circle, about 1-inch thick. Use a 2-inch cookie cutter, a glass, or a knife to cut the dough, reshaping remaining dough until it’s all used up. Place the scones a couple inches apart. You can brush the scones with a little extra milk and sprinkle some extra oats and coconut sugar over them if you like but this isn’t necessary.
  8. Bake for 18 minutes, or until nicely golden. Allow to cool for 5 minutes on the tray before eating or transferring to a serving plate.





Healthful foods made using wholesome, natural ingredients and always without gluten, dairy, eggs or corn. Christine DesRoches writes recipes for her blog, My Natural Kitchen. She lives in the Niagara region of Southern Ontario. My Natural Kitchen is a collection of deeply-nourishing and healthful foods made using wholesome, natural ingredients and always without gluten, dairy, eggs or corn. "Alternative baking" has become a favourite past-time, and something beautiful, healthy and delicious is always in the works!



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Matcha Peppermint Chocolate [Vegan]

Matcha Peppermint Chocolates

Butternut Squash Falafel With Tahini Sauce [Vegan, Gluten-Free]

Butternut Squash Falafel With Tahini Sauce

Raspberry Vanilla and Almond Banana Bread [Vegan]

Raspberry Vanilla and Almond Banana Bread

Whiskey Hot Sauce [Vegan]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

9 comments on “Roasted Blood Orange and Dark Chocolate Scones [Vegan]”

Click to add comment
Kati Bramhall
2 Years Ago

This would be good combo

Massimo Susanne Caiazza-Andersson
2 Years Ago

Eleonora Caiazza Gabriella M. Andersson-Caiazza

Jen Douglass
2 Years Ago

Allison Hayes-Conroy

Victoria Candiotto Chaguaceda
2 Years Ago

Katrina Wright
2 Years Ago

Kori Leigh Hayden

Terry Carlsen
2 Years Ago


Darryl Baser
2 Years Ago

er mer gerd sounds tasty, what do u think Sarah ? :)

Sarah Flourish
10 Apr 2016

The idea of eating a batch of scones all week is not so appealing... And they look awfully healthy.

Darryl Baser
11 Apr 2016

maybe they'd last a day in our whare :)

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×