Oh yes, I went there! Putting espresso into baked goods is such a win in my book. Plus, it means you can skip that early morning coffee and count this as your energy boost for the day. Lets be honest though, if you’re anything like me you’ll be eating these first thing in the morning paired with a fabulous latte or cold brew. I am so excited to share the recipe for these absolutely decadent Vegan Espresso Vanilla Bean Scones drizzled with homemade vegan white chocolate.
BRB running to the store to buy espresso now: Jump to Recipe
So the idea for these scones came in two parts. First, ever since I made my vegan lemon scones a few months back I’ve been dying to see if I could create another epic scone recipe. Second, as a fun experiment I blended some sugar with ground espresso and vanilla bean paste to create another infused sugar combo. The result was fabulous, so I knew I needed to incorporate this sugar into a delicious baked good ASAP!
For these scones I used the method of grating in frozen coconut oil. While this method is a serious arm workout, it really leads to the best consistency and makes your scones the perfect amount of flaky. After I perfected these scones I knew a glaze would make them even better so I got to work recipe testing a fun espresso glaze. While great in theory, I had all kinds of epic fails trying to make a glaze to top these scones. The glaze attempts I tried just didn’t have the thick consistency I was looking for and the scones soaked the glaze right up. So, I decided to borrow part of a recipe I made a few months back, those vegan coconut butter cookies if you remember, and drizzled these scones with some homemade vegan white chocolate. It was legit the perfect combo! I actually ate these scones with no glaze and found them to be delicious that way too, but really loved adding the white chocolate on top for an extra creamy kick.
Now, you may have noticed this recipe isn’t being sent to you on my normal Tuesday schedule and there is a good reason for this! Outside of this blog, I work in the corporate world as a technical recruiter. This past month I had some really exciting news in the form of a promotion AND an entirely new position on my team. It’s honestly really exciting and will involve international travel to conferences and an ultimately more challenging role, so I couldn’t be more excited! However, it also means that my work load is about to increase quite a bit while I ramp up. On top of that exciting news, it’s also finally summer in Seattle! This means weekends full of yoga, hiking, farmers markets, books, and long walks with my pup and boyfriend. Basically, just more time enjoying the bliss that is Seattle summer! For those two reasons, I decided that for the months of July-September 2018 I’ll be moving to a bi-weekly recipe every Wednesday instead of weekly on Tuesday.
Though this was a hard decision, I still have some really exciting seasonal summer recipes planned for the blog (pasta salad, grilling, and cocktails, oh my!). The truth is, I don’t ever want to feel like I’m sacrificing the quality and creativity of the recipes on this blog, so I knew this temporary adjustment is necessary to maintain that.
Well, phew. That was a whole lot longer then I was planning for it to be! It feels really good to get a bit more personal and share some of my life outside of recipe testing with you all. So lets cheers to long summer nights, sun kissed skin, and most importantly, starting the day with these delicious Vegan Espresso Vanilla Bean Scones!
In case you are looking for some of the tools & ingredients used in this recipe, I’ve put a few of my favorites for you here:
- The only pastry flour I ever bake pastries with: Bob’s Red Mill Fine White Pastry Flour. Seriously, it makes everything taste so good!
- I normally use Heilala Vanilla Bean Paste to bake with and I really love it, but since this product has alcohol in it I splurged on their more expensive vanilla bean powder which is just dried and finely ground vanilla beans. Since I bake so often, this option was less expensive than buying a bunch of fresh vanilla beans at the store, however if this isn’t in your budget buying 1 fresh vanilla bean should do the trick for this recipe!