Oatmeal Chocolate Chunk Scones with Honey Coconut Cream

They stare at me while I
craaave yoou

This is the song I was singing to these scones the whole time I made them. What, you don't sing to your food? Psh, crazy talk. All the cool kids do it.

It's funny- you would think that I bake things more often when I have a lot of down time and free days, but in fact it's the exact opposite. When I start to get stressed and my days are full, I take every spare couple of hours and try to squeeze in some cookies, cakes, or in this case, scones.

Workin' that dough through my fingers, whisking up coconut milk and sugar, singing to the batter as I plop it on the tray and dance while it's in the oven- this is my release. It's how I de-stress. I did it in University and now I'm back into the grind of working on 3-4 projects at a time (which I will fill you in on in more detail soon), so get ready for buckets of sweets and yummy baked things, like these crave-worthy scones. Perfectly crumbly with streaks of melt-in-your mouth dark chocolate, there's just no way you can resist having at least two for breakfast. And for dessert. And oh hell, why not a midnight snack, too?

Oatmeal Chocolate Chunk Scones 

gluten-free, vegan

makes 8 scones

125g ground oats

60g rice flour

50g rolled oats

1 tbsp cornstarch

2 tbsp baking powder

1/2 tsp salt

60g sugar

1/3 cup solid coconut oil

175ml coconut milk*

120g dark chocolate, roughly chopped

Honey Coconut Cream

1 can full-fat coconut milk (just the cream)*

1 1/2 tbsp honey

*Leave the can of coconut milk in the fridge overnight so that the cream separates. Use the leftover liquid for the scone batter.

Preheat your oven to 350º and grease a baking sheet or line with parchment paper.

In a medium bowl, mix all of the dry ingredients and add the coconut oil, using your fingers or a pastry cutter to combine until the texture resembles a grainy sort of sand. Fold in coconut milk and dark chocolate. Form the dough into a flat circle on your baking sheet, about 1" thick, and cut into 8 triangles. Slightly separate each wedge and bake for about 15-20 minutes or until golden brown on the edges. 

While the scones bake & cool, whisk together the coconut cream with honey in a large bowl with an electric mixer or by hand (use those muscles!) until soft peaks form. 

Serve scones warm with a dollop of honey coconut cream & a cup of tea or coffee.