In an effort to prepare for the upcoming Easter weekend, I wanted to get a head start on my sweet tooth mania. After acquiring a delicious bag of Dove dark chocolate nuggets and a big bag of quick cooking oats, I decided to do a little improvisation on a recipe from Vegan With a Vengeance.
The result was a hybrid between a cookie and a scone, hence, the creation of the scone-cookie. The baked good is not as dense as the traditional scone, but definitely as flat as a cookie. I do enjoy the hard, crunchy coating because it easily allows the eater to pull off the top, much like a muffin cap, (which everyone knows is the best part).
Though these are peculiar goodies, I think they are an eclectic addition to any brunch get together, and will have guests pondering with amazement how such a texture could have been achieved.
Chocolate Orange Scone Cookies
makes around 15
2 cups all purpose flour
3/4 cups almond milk
2 tablespoons lemon juice
1/3 cup raw sugar
1/4 cup quick oats
1/4 teaspoons salt
3 tablespoons grated orange
1/4 cup vegetable oil
1/2 cup applesauce
2 tablespoons baking powder
1 cup chopped dark chocolate
1 tablespoon vanilla extract
Preheat oven to 375 degrees. Grease a cookie sheet.
Add the almond milk and the lemon juice together. Let sit for 5 minutes.
In large mixing bowl sift flour, sugar, baking powder, oats and salt. Add the milk-lemon mixture to the dry ingredients. Add orange zest, vanilla extract, oil and applesauce. Stir in dark chocolate.
Place tablespoons of batter onto the cookie sheet about 2 inches apart. Sprinkle the tops with sugar.
Bake around 20 minutes, until golden brown. Keep an eye on them so the bottoms do not burn!
Bake for around 20 minutes.