Better Baking, Recipes
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chocolate scones with coffee + cardamom

vegan chocolate coffee cardamom scones

Here is my little tip on how to survive the winter: bake.

All the time.

Everything.

Savour that rush of heat leaving the oven when you pull out a tray of cookies. Revel in the aroma of freshly baked bread filling your kitchen. Not only will you be rewarded with the heat generated by your baking venture, but also the warm (hehe) gratitude of your friends/family/coworkers when you start showing up with a buffet of baked goods.

Another method for tackling the trials of winter is the pursuit of hygge (pronounced hoo-guh), of which the entire internet seems to be obsessed. Simply put, it’s the Danish lifestyle notion of coziness or well-being. And no wonder there’s such a frenzy: who isn’t looking for the silver lining in the bitter cold days of February? Danish winters are known for being especially dark and long, so if anybody knows how to endure this time of year, it’s the Danes (also pretty sure they’re ranked the happiest nation in the world, so…).

So what’s the secret to capturing the elusive hygge? How do we conquer winter once and for all? Well, the good news is that you don’t need to buy expensive stuff or plan anything elaborate to experience hygge. It can be as simple as sipping hot chocolate under a thick blanket, sharing wine and stories with friends over dinner, lighting some candles and having a bath, or baking something delicious to have with your morning coffee.

vegan chocolate coffee cardamom scones

vegan chocolate coffee cardamom scones

vegan chocolate coffee cardamom scones

vegan chocolate coffee cardamom scones

vegan chocolate coffee cardamom scones

vegan chocolate coffee cardamom scones

chocolate scones with coffee + cardamom (vegan)

makes 8 scones

1 cup / 135 g all purpose flour
1 cup / 140 g white whole wheat flour
2 1/2 teaspoons baking powder
1/4 cup / 60 g sugar
1/2 teaspoon salt
3/4 teaspoon cardamom
4 teaspoons finely ground espresso
1/2 cup coconut oil, cold
3/4 cup / 120 g roughly chopped chocolate
3/4 cup +1 tablespoon / 195 ml non-dairy milk, plus more for brushing
1/2 teaspoon vanilla
turbinado sugar for sprinkling

optional glaze: 2 tablespoons coconut butter, 1/2 tablespoon sugar, 1 1/2 tablespoons non dairy milk

Preheat oven to 375F fan (400 regular). Whisk together dry ingredients in a medium bowl. Grate the coconut oil on a box grater with the larger holes and gently stir through the dry mix. Stir through the chopped chocolate. Make a well in the middle then add the cream and vanilla, folding it through and mixing just until combined (it should be a bit shaggy and sticky, but not wet). Scrape the dough onto the counter top, then form into a circle and cut into 8 pieces. Place on a parchment lined baking sheet leaving some space in between the scones, and place in the freezer for 10 minutes. After 10 minutes, remove the freezer, brush with a little bit milk, top each scone with a pinch of turbinado sugar, and bake for 18-20 minutes until golden.

For the glaze: melt the coconut butter in a small bowl in the microwave or in a small saucepan over low heat. Add the sugar and milk and whisk to combine.

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