What is the purpose of freezing the coconut oil and chopping it into small pieces?

Freezing and chopping the coconut oil helps create a 'sandy mixture' when combined with the dry ingredients. This technique mimics the effect of cold butter in traditional scones, resulting in a tender, flaky texture.

Can I substitute the specific flours like buckwheat and sweet white rice flour?

The recipe uses a specific blend of light buckwheat, brown rice, and sweet white rice flours, along with oats, to achieve the desired texture and structure. Substituting these may alter the scone's consistency, so it's best to stick to the specified types for optimal results.

How should I store any leftover Roasted Blood Orange and Dark Chocolate Scones?

Store cooled scones in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 1 month and reheat gently.

What role does psyllium husk powder play in this vegan scone recipe?

Psyllium husk powder acts as a binder and helps absorb moisture, contributing to the structure and elasticity of the dough in this egg-free and gluten-free-friendly vegan scone recipe.

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Roasted Blood Orange and Dark Chocolate Scones
[Vegan]

Name: Roasted Blood Orange and Dark Chocolate Scones [Vegan]
Cook time: 30 min
Yield: 8-9 scones
Ingredients: 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

CD By: Christine DesRoches

Author Bio

Healthful foods made using wholesome, natural ingredients and always without gluten, dairy, eggs or corn. Christine... Read More

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Freshly baked vegan Roasted Blood Orange and Dark Chocolate Scones, with visible roasted orange segments and dark chocolate chunks, on a rustic plate.

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Discover more recipes with these ingredients

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

8-9 scones

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... Read More

Ingredients You Need for Roasted Blood Orange and Dark Chocolate Scones [Vegan]

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

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How to Prepare Roasted Blood Orange and Dark Chocolate Scones [Vegan]

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.
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.
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.
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.
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.
Add the cooled orange pieces and stir briefly. Add the chopped chocolate and stir just quickly to distribute.
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.
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.