Chocolate filled vegan scones

Good morning guys! Today I bring you the long-awaited chocolate-filled vegan buns from Instagram.< /strong> For those of you who missed it: yesterday I was on Instagram Stories preparing these fluffy buns step by step, in fact I decided to save the stories in the highlights of my account so you can see the step by step videos while you make the recipe.

Although it is quite elaborate, it is actually quite simple, especially if you are used to making homemade bread or dough. If you have never made a dough, don’t worry either: between the stories and the step-by-step photos below you can do it without problems. You have to get rid of that fear of making homemade dough!


For the ferment (the night before):
5 grams of fresh yeast
1/2 glass of vegetable milk
60 grams of force flour
For the vegan bun:
60 ml of vegetable milk
10 grams of fresh yeast
200 gr of strong flour + reserve
1/2 vanilla yogurt (approx. 60 ml)
1 drizzle of olive oil
1 tablespoon and 1/2 soup of Agave Syrup + reserve
1/2 vanilla pod
1 cinnamon stick
1/2 small lemon
1/2 orange
1/2 bar of dark chocolate
Chocolate cream inside< br> 200 gr hazelnuts
1/2 cup of non-dairy milk
6 tablespoons of cocoa (I used a soluble one)
4 pitted dates
*We will need parchment paper and a fat syringe. You can find it in pharmacies for 20 cnt. of €.

Step by step

The night before: The Ferment

  1. We will start preparing the ferment the night before to ensure that our vegan scones are fluffy. So we are going to mix the 5 grams of fresh yeast and the 1/2 glass of non-dairy milk (preferably lukewarm or somewhat hot) in a bowl.
  2. Mix well with a fork until the yeast dissolves completely.
  3. Then, we sift the 60 grams of flour little by little while we mix.
    We prepare the ferment for our chocolate-filled vegan scones.

    We prepare the ferment for our Vegan Chocolate Stuffed Scones.

  4. Mix the ferment well until you finish with the flour and get a smooth and dense texture. Cover the bowl with a cloth.
  5. We are going to prepare the flavored milk for the dough for the vegan chocolate bun. To do this we just have to put the 60 ml of non-dairy milk in a glass, and add a slice of lemon peel, a cinnamon stick and half an open vanilla pod.
  6. Cover the glass and leave it until The next morning.
    We mix and let the ferment rest, to get a fluffy bun.

    We mix and let the ferment settle, to get a bun fluffy.

A the next morning: preparing the chocolate filled vegan buns.

  1. After the 8 hours of rest, we are going to start preparing the dough for the filled buns.
  2. In In a large bowl, mix the 10 grams of fresh yeast with the flavored milk from the night before.
  3. Undo the yeast by stirring with a fork, just as we did the night before. Then, we add the half yogurt. Stir well.
  4. Weigh the 200 grams of flour and reserve in a bowl.
    We flavor the dough for the buns.

    We flavor the dough for the buns.

  5.  Next, add the zest of half an orange and half a lemon, the juice of this half lemon , a splash of olive oil, 1 tablespoon and a half of Agave Syrup.
  6. Mix well.
    We add the lemon zest, orange...

    We add the lemon zest, orange…

  7. We mix well.
  8. We recover the ferment, which has to have a light and airy appearance. Add it to the bowl and break it up with a fork, until there are no lumps.
  9. Next, chop the chocolate into small nuggets and pour it into the bowl. We mix again.
    We add the ferment and the chocolate chips for the bun.

    We add the ferment and the chocolate chips for the bun .

  10. Let’s go for the flour.
  11. In the same way as with the ferment, we sift the flour to avoid lumps in the dough. Sift the 200 grams of flour and stir until the dough acquires a dense and less sticky body.
  12. When the flour is finished, knead with your hands. If for some reason you can’t knead because it sticks too much, just sprinkle a little flour on top.
  13. Remove the dough from the bowl and place it on a floured surface. Knead very well and shape it into a ball, put it back in the bowl, cover it with a cloth and let it rise for 1 hour.Add the sifted flour little by little and knead.
  14. Meanwhile we are going to prepare the chocolate cream to fill the buns.
  15. Crush the 200 grams of hazelnuts, the 4 dates and We dump them into a bowl. Add the 6 tablespoons of cocoa powder and stir.
  16. To make it creamier, add 1/4 cup of non-dairy milk and blend with a hand blender until you get a smooth but thick cream.
    We prepare the chocolate cream to fill the vegan buns.

    We prepare the chocolate cream to fill the vegan buns.

  17. We put it in the fridge and wait for the time it takes to rise the dough.
  18. When it finishes rising, we remove our dough and return it to place on a floured surface. We separate it into 4 balls and knead each one of them. We give it a rounded shape and let it rise for 2 more hours. The ideal is to let them rise on the oven tray, with the oven paper on and a covered cloth. We knead the four vegan buns and let them rest. Bake and paint with syrup.
  19. When it has finished rising, place it in the oven for 40 minutes at 180 degrees, or until the surface is golden brown.
  20. Remove it from the oven and Let it cool down.
  21. Then, we paint the surface with agave syrup and recover the chocolate to inject it inside.Knead the four vegan buns and let them rest. Bake and paint with syrup.
  22. To finish: we pierce the vegan bun on 2 or 3 sides with a stick. The idea is to hollow out the bun a little, moving the stick inside, being careful not to break it.
  23. Insert plenty of chocolate with the syringe, doing it little by little to prevent the chocolate from overflowing. < img class="aligncenter size-full wp-image-5878" src="" alt ="" width="1018" height="386">
  24. And ready, enjoy!
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