MoFo Time! Chocolate Chip Breakfast Scones

It's Vegan MoFo time! I was so excited to join a few weeks ago but I steadily lost steam as time went by and now here I am, unprepared and out of time.

*sad trombone*

I will still do a few MoFo posts following the prompts provided by the MoFo elders, starting with today's prompt: "Rise and Shine! It’s MoFo time! Tell us about your breakfast."

Breakfast is the main reason I get out of bed in the morning. My breakfast is not varied and adventurous. It always consists of a cup of coffee and some sort of yummy carb. Sometimes it's sprouted wheat bread toast, and sometimes it's something sweet like these scones. They are just a little bit chocolaty, just a little sweet, and really quite filling for such a thin wedge of food. Do you think that maybe they are so filling because of all that fat that's in them? Nah.

I've blogged about a similar version of these before, and I'll tell you again now what I told you then: I feel a little deceitful calling these wedges "scones." They have no butter or margarine, which instantly disqualifies them as scones, and they are made with only a little bit of sugar and all sorts of non-sconey ingredients, such as chickpea flour and a good amount of flax meal. They are not deliciously buttery, but they are still tasty and they have been my faithful breakfast companions for weeks. Maybe I am underselling these wedges, but I don’t want to mislead you into thinking they are OMGsconeswithoutanybutterandtheytastejustlikeregularscones!!!1!!1!!

You have been warned! These are not typical scones and they probably shouldn't even be called scones. I kind of like the name Phony Sconeys, but that only works if you pronounce scone to rhyme with "Joan" and not with "John."

How do you pronounce the word scone wherever you live?

Chocolate Chip Breakfast Scones

Author: Wing It Vegan


  • 1/4 cup plus 2 tbsp flax meal

  • 1/4 cup date or maple syrup (or another liquid sweetener such as agave)

  • 1/2 cup almond milk

  • 2 tsp vanilla extract

  • 1 tsp almond extract

  • 1/2 cup rolled oats or oat flour

  • 1/4 cup brown rice flour

  • 1/4 cup chickpea flour

  • 1 tbsp unsweetened cocoa powder

  • 2 tsp baking powder

  • 1/4 tsp salt

  • 1/2 cup peanut butter or nut butter, softened

  • 1/2 cup coconut butter, softened

  • 1/4 to 1/2 cup semi-sweet chocolate chips

  • 1/2 cup chopped roasted peanuts or nuts

  • more milk as needed

  • extra coconut butter, peanut butter, or melted chocolate chips for drizzling

What to do:

  1. Preheat oven to 375 degrees F and place an oven rack above the top third of the oven.* Line a cookie sheet with parchment paper.

  2. In a small bowl or cup stir together the flax meal, syrup, milk, vanilla extract, and almond extract. Mix well.

  3. In a food processor (or even a little Magic Bullet!) grind the oats until fairly flour-like. If my old Magic bullet can handle this, anything can!

  4. Pour the ground oats into a medium sized mixing bowl and sift in the brown rice flour, chickpea flour, cocoa powder, and baking powder. Add the salt and mix well.

  5. Dump the peanut butter and coconut butter into the bowl and give it a quick stir.

  6. Throw in the flax/syrup/milk mixture and mix well. At this point you are the boss of your own breakfast scones and you get to decide how much extra milk you need to add. It could be a couple of tablespoons or more. The dough should be soft but not runny. It should not be dry and crumbly or your scones will not be very tasty and they will crumble too easily. If you’re not sure, it’s always best to make them a little too soft than a little too dry.

  7. Add the chocolate chips and chopped peanuts or nuts and give it a quick knead with your hands until they're all mixed in. It will be sticky. Sorry about that.

  8. Sprinkle a little oat flour or other flour of your choice on your work surface (I highly recommend using wax paper to keep from making a sticky mess on your kitchen counter). Divide the dough into two sections and place them separately on the floured surface. Flatten each piece of dough a little, trying to shape them into discs while you pat them down. About one inch is a good height.

  9. Using a large knife, cut each disc straight down the middle. You will need to end up with six triangular scones per disc, so cut two more diagonal lines across each disc.

  10. Transfer the scones to the prepared cookie sheet and bake for 10 minutes. Rotate the cookie sheet so all the scones bake evenly and bake for five more minutes.

  11. Let them cool on the cookie sheet for a minute and then transfer them to a cooling rack. Let them cool completely before storing them.

  12. At this point you can drizzle them with something yummy if you want. The ones pictured here were drizzled with a couple of tablespoons of melted coconut butter.


These tend to get toasty bottoms too quickly if baked in the middle of the oven instead of the top third.

Coconut butter is expensive, so I make my own in my food processor. To make enough coconut butter for this recipe I use almost a whole 7 oz bag of unsweetened coconut, or about two and a half cups. You see how smooth the coconut butter drizzle is? I cheated. That's not really my homemade coconut butter. Mine always looks a bit grainy because my food processor can't get it super smooth. The smooth stuff you see drizzled on top there is actually from a tiny 1 oz packet of Artisana coconut butter.

There is only one tablespoon of cocoa powder in these, so they're not very chocolaty. If you want to increase the amount of cocoa powder I would recommend also increasing the amount of sweetener. You may need to use a bit less milk if you do that.

If you throw in 1/2 cup of chocolate chips instead of only 1/4 cup then these can be plenty chocolaty! 

Time to wrap this up with a photo of someone cute. Have I ever shown you a photo of Squeaky? I don't think I have. He's a male wood duck who visits us a few times a year and he's always trying to sweet talk an uninterested female mallard. He's quite smaller than the mallards but that doesn't stop him! We call him Squeaky because he doesn't quack, he squeaks. Yes, thank you, I know we're very clever with our duck names.


  1. Yay! MoFo has begun! Yay! :D

    I like the look of your little scone wedges, I Approve of the 1/2 cup of choc chippers option :)

    Aw, Squeaky! LOL! Is he a hit with the ladies or do they prefer a duck that can quack?

  2. Squeaky tries, but the ladies aren't interested. He always chooses one lady and then follows her around squeaking constantly IN HER FACE! He needs to try to relax a little. Or maybe he needs a wingman? Ha! A WINGman! Because he's a duck! And he has wings! Haha! *snort* Sorry. Never again.

  3. So excited, reading through the recipe, exciting flours, not much sugar, peanut butter.... coconut butter *promplty dies from coconut fat death* ;)
    The do look pretty damn great though, even if I just have to watch other people enjoying them from afar.
    Squeaky is super cute, I hope the lady ducks appreciate him! Oh man, that just reminded me about duck appendages... LOL

  4. Oh noes! I do not want you to die from coconut fat death! People need to quit it with the coconut fats and the capsicums, eh? Why do I call them capsicums here but bell peppers on your blog? I'm backwards!

    Duck appendages! *shudders* I refuse to believe that my little Squeaky has one of those... things! No! He doesn't! Stop it! :P

  5. Squeaky needs some courtship/etiquette lessons. He certainly is one handsome mallard! Maybe if he had a suet version of these delicious sounding scones he'd be a hit with the ladies ;)

  6. Should I make him some tiny little ducky scones just for him then? Is that what you're saying? I think that's what you're saying. It sounds like that's what you're saying. OK, if that's what you're saying then that's what I'll do. I wouldn't want to be disobliging! :D

  7. mmm, these look lovely. I almost never have tasty carbs for breakfast, though I do love them so. Pretty much any time I have a special occasion to celebrate, I turn to tasty carbs for breakfast. It is my go-to way of making a special day feel special. :)

  8. Tasty carbs for breakfast are the best! I have tried to eat other things for breakfast (savory breakfasts, fruit, green smoothies) but my belly just looks up at me and asks "and what do you call THIS?!"

    Yes to tasty carbs making a special day feel special! My choice of special treat for a special day breakfast is either a massive cinnamon roll or an almond-paste-filled "Fastelavnsboller." And now I'm hungry for one of those! :)

  9. You had me at chocolate for breakfast ;)

  10. These scones are far from being phony - they're legit and delicious to me! :) And Squeaky is adorable.

  11. If chocolate for breakfast is not reason enough to get out of bed in the morning then I don't know what is! :D

  12. Suddenly my scones feel validated full of self confidence! :D

    Isn't he the cutest? I just realized that I didn't get squeaky's back-of-the-head feathers in this shot. Those are his finest feature! I'll try to take another photo of him next time he comes to visit - whenever that may be!

  13. :) Squeaky might need some sweet little suet scones to say 'Hey Ladies, I might not quack like these big birds but my squeaks will keep you warm at night' ahaha just saying... ;)

  14. I was so excited to see this pop up in my reader! They look delicious

  15. Thank you, MaryBe! I was excited to share them! I actually made a batch of these last week that I was meant to photograph and share, but I burned those and they did not look good at all. I burn a lot of stuff! :)

  16. Aw, I bet his tiny little squeaks would keep those silly female mallards warm at night! They just don't know what's good! :D

    I tried to find a video on the interwebs of a wood duck squeaking but most of them are hunting videos :(

    I'll just have to make my own Squeaky video next time he visits us!

  17. Yummy! Definitely have to make these.

    Nadia || | <3


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