Vegan Cran/Choc Whole-Wheat Scones.


Yesterday I did a little retox after my detox…hehe (though in the grand scheme of things it wasn’t too naughty).  My friend Emily came over for a visit and we baked scones!  Whole-wheat, vegan, coconut-oil, cranberry, chocolate chip, totally delicious scones to be exact.

This recipe is super easy and quick.  We were quite pleased with the result!  The whole wheat flour gives the scones a nutty chewy texture but they aren’t too heavy at all and they still have a good crumble.  Coconut oil is a great shortening for this kind of recipe.  I’m looking forward to trying a coconut oil pie crust this summer once the local peaches get nice and ripe!

You could make these scones a little healthier by nixing the chocolate chips of course, or by substituting a gluten-free flour, if that’s how you roll.  I think rasberries would be a great choice if you don’t feel like cranberries.

This recipe makes 12 perfectly-sized scones.  It takes about 15 minutes to prepare, unless you are chatting and looking at wedding blogs at the same time….and then it takes 30…haha..   Bake time is around 15-17 minutes at 350 degrees!


  • 2-1/4 cups Whole Wheat Flour
  • 1/3 cup Raw Turbinado Sugar
  • 2-1/4 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 cup Coconut Oil (solidified…I popped mine in the freezer for 10 min)
  • 1 cup Cranberries (I used apple juice-sweetened dried cran that I soaked for a bit to plump up)
  • 1 cup Vegan Chocolate Chips
  • 1/2 cup  Almond Milk
  • 1 teaspoon Vanilla extract

Gather your ingredients.  Preheat the oven to 350 and spray two baking sheets with a coconut spray oil.

I use so much coconut oil in my kitchen that I buy it in bulk from Mountain Rose Herbs.  It’s much more cost efficient this way and I never-ever run out!

Combine the dry ingredients.  It’s not necessary to sift, but when I was a little girl baking with my mother, sifting was always my job and I still love that component of baking!

With a pastry tool or two knives, start mixing in the hard coconut oil (remember in the summer you might need to pop it in the freezer to solidify for a few minutes first) until the mixture resembles coarse crumbles.

Emily putting those yoga arms to work with some serious crumble action.

Mix in the almond milk and vanilla extract and then the cranberries and chocolate chips.  It will be a little dry and crumbly.  If it seems way too dry you might add a smidge more milk, but, in general, you want scones to be a bit flaky.

Separate the mixture in two equal halves.  Sprinkle flour on a clean surface and then take one of the halves and pat it into a 6-inch round circle that is just barely an inch thick.  Do the same thing with the second batch.

Slice the circles into six scones each and then place on the oiled baking sheets

Look cute in your apron and then pop those babies in the oven!

After 15 minutes or so, take them out of the oven and give them a few minutes to cool.  Meanwhile mix up some Bhakti Chai with almond milk on the stovetop!  Then sit on down, dig in and enjoy the fruits of your labors and the pleasant company of a good friend!

Enjoy! Happy Baking!

Love Frances

PS – Have you seen my FY’s beautiful new piece on elephant journal about social/political activism and spirituality? Take a look!



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