July 16, 2007

Bikram Baking: Ginger Chocolate Chunk Scones

by IsaChandra

When I have my period (I know, first the mouse droppings, now the period, can I be any more unappetizing? Unless that’s your thing…) I crave 3 things; ginger, chocolate, punching people.

Unfortunately, I can’t punch people. I don’t even really want to because I generally dislike physical contact. But I can take my aggressions out in the form of baking. Even if it is 98 degrees out and I have no air conditioning. I just think of it as similar to Bikram Yoga.

“Bikram Yoga, also known as Hot Yoga is ideally practiced in a room heated to 105?F (40.5?C) with a humidity of 50%.”

All of your tensions just kind of rise to the surface and you take it out on your product, in this case Ginger Chocolate Scones, ultimately resulting in a calm state of bliss. Scones are a perfect subject for Bikram Baking, because they are pretty forgiving and may take even better to impatience, frustration and lack of precision.

Preheat your oven, not to 350F, 350F is for weaklings. No. To 400F. You can take it.

Violently throw all of the your dry ingredients into a mixing bowl, fork a bunch of mise en place because the ingredients are so few anyway. Forget an actual sifter, just swish it all around with a fork, making nail-on-chalkboard noises as you scrape against the bowl. All the while make sure you are focusing on everyone that’s ever wronged you. Your racist 8th grade dance teacher? Fuck. Her. Screeeeeech. Your FedEx guy that refuses to ring your bell? Hope your polyester uniform is comfortable in this heat, sucker. Scraaaaatch. Dick Cheney? Well, let’s save that one for when we’re making pandowdy.

Now take that chocolate bar and just smash it with your knife. Remember that guy who said that vegans produce more methane than cows do? Your chocolate chunks should be just about the right size now.

By now some tensions have been resolved and the oven is preheated. You want out. But you know that just a few moments more and nirvana or some facsimile will be achieved. Add your wet ingredients, but eyeball those bastards because you can’t quite be trusted with glass at this point. Mix it up quickly. But channel all that impatience because you don’t want to over-mix. Is almost everything just moistened? Are there dustings of flour still left on the surface? Well, good.

Now breathe. Get it together. Gently fold in the chocolate chunks. Yes, it’s getting hot in here, but you’re not in a cramped city kitchen anymore, you’re in the Bahamas. Long before Colombus came and forked everything up.

Your baking sheet. Pristine and glistening like a sea, with a few nicks and the rough spots of history. Lightly grease it.

You have your wits about you now enough to grab a 1/4 measuring cup or perhaps an ice cream scoop. Of the earth but not attached to it. Grease that, too. Now scoop up that dough, however it falls, nice big sloppy scoops, and drop them out on your sheet, close together is fine, they will fit for it is their destiny.

Right then. Still a little anger left in you. Let it manifest itself as hope. Grab pinches of pebbly turbinado sugar and fling them onto your scones like so much fairy dust.

Now get those the oven for 15 minutes and find a room with air conditioning and wait. What are you crazy? Oh, and get someone else to clean up the mess you made.

Ginger Chocolate Chunk Scones Pile Up


3 cups flour

2 tablespoons baking powder

1 1/2 tablespoons ground ginger

1/4 teaspoon cinnamon

pinch allspice

1/2 cup turbinado sugar, plus extra for sprinkling

1/2 teaspoon salt

1/3 cup vegetable oil

1 1/4 cups non-dairy milk

1 teaspoon pure vanilla extract

About 5 ounces chocolate

  • July 16, 2007 at 2:13 pm: Melanie

    Holy jumpin’! I can’t wait to try these babies out Saturday morning!

  • July 16, 2007 at 5:09 pm: Julie Hasson

    I love the idea of Bikram Baking Isa! You better hurry and get a trade mark on the name.

  • July 16, 2007 at 9:09 pm: Jodie

    This post made me happy.

  • July 16, 2007 at 10:02 pm: girl least likely to

    only 15 minutes, for reals? must check cupboard for ginger.

  • July 16, 2007 at 10:33 pm: isachandra

    They will be yummy even without ginger, I promise! It’s really just the VwaV scone recipe modified a bit. What I REALLY wanted was some crystalized ginger, but beggers can’t be choosers.

  • July 17, 2007 at 9:14 am: Sara

    how much crystallized ginger would you have used?

  • July 17, 2007 at 11:43 am: isachandra

    Oh, I dunno, 1/4 cup?

  • July 17, 2007 at 10:41 pm: urban vegan

    Now they can all kiss Midol goodbye.

  • July 18, 2007 at 11:13 am: SaraJane

    o..m..g.. I was in exactly the same mood when I read this. I added a handful of chopped crystalized ginger to mine and used half a bag of tropical source chips instead of a bar. I brought them into work this morning and they were gone in just a few minutes. :D These are heavenly.

  • July 18, 2007 at 10:54 pm: Anna

    Isa, I love the way you write a recipe. :)

    The scones look great too.

  • July 20, 2007 at 2:22 pm: don't get mad, get vegan!

    Ginger and Chocolate? Easily my favorite flavor combination. If this post/recipe doesn’t get me to fiiiiinally make some scones (another love of mine), nothin will.

  • July 20, 2007 at 11:05 pm: bazu

    You make these sound so forking sexy, Isa! And I don’t even love ginger that much. I do, however, relish the thought of attacking a block of chocolate with a huge knife.

  • July 24, 2007 at 11:04 pm: johanna3

    sounds great!

  • July 27, 2007 at 12:20 am: nicole

    These sound absolutely delicious. And I have some crystalized ginger in the freezer I’ve been waiting to use forever :) I love the way you wrote this with such attitude.

  • July 27, 2007 at 9:55 pm: Gaia

    I really want to turn off the air conditionning now !
    I’d buy a whole cookbook written by you for SPMing Vegans…
    or how about Bikram Menopausal Vegan Vengeance Baking ?

  • July 28, 2007 at 5:06 pm: Alice

    Dammit. I don’t have enough soymilk in!

  • August 2, 2007 at 11:22 pm: RecycledCardboardBox

    I made these the other day, and they’re very good. That said, I have a little quibble with your use of the word “non-dairy.” My understanding is that this word simply means “not dairy-based” whereas “dairy-free” means what it ought to. So soy cheese containing casein would be “non-dairy” but not “dairy-free.” Of course, I haven’t actually found any non-dairy milks that aren’t also dairy-free (though Trader Joe’s used to sell a strawberry soymilk that was colored with carmine), but I’d be much happier if I never saw the word “non-dairy” again.

  • August 11, 2007 at 11:58 am: vegmex

    “Non-dairy” milk that is also “dairy-free”–rice milk?

    Also, I substituted orange extract for the vanilla and put in a little cayenne pepper for kick!

  • August 17, 2007 at 3:56 pm: Village Vegan

    if only all recipes were like that
    I’m totally going to try this!

  • August 18, 2007 at 6:07 pm: pinkr0bot

    Yum! I made these this morning when I was feeling grouchy because I am visiting my parents and my mom woke me up at 9am (it is Saturday!) to make breakfast. I don’t have a copy of VwaV here so I was at a loss of what to make, then looked through the recipes saved in my RSS feeds and found these! Delicious!

  • August 21, 2007 at 9:24 pm: bill

    That is likely the coolest recipe I have ever read. I don’t mean the contents, delightful though they are. I mean the comments along the way.

    And saving Cheney for a separate baking hatefest’s a good idea. Might want to make a double batch.

  • August 25, 2007 at 5:04 pm: Sami

    I made these and took them to my family for the mandatory Sunday dinner last week. My switch from vegitarian to vegan has been a huge pain in the ass for them. However, these amazing scones just might have won them over seeing that they were devoured within minutes. I love it! I’m keeping the oven on. I’ve got buisness to do!

  • August 30, 2007 at 11:01 pm: jamie

    i made these yesterday, substituted 1/3 of the flour with soy flour. very good!

  • September 22, 2007 at 4:35 am: christabean

    It’s probably too late for you to still be checking these comments, but I wanted to let you know I REALLY love these scones. I made a 1/6th batch and got two perfect scones and was super impressed with the texture. I’ve made these three times now and know I will make them many times in the future. They’re so good my not-even-vegetarian husband picked them over cupcakes as a dessert choice!

  • November 5, 2010 at 8:24 pm: Henna Jes

    wow. it’s like you KNOW me! as mother nature is going to be knocking on MY door soon, methinks I’ll be making these this evening… as an accompaniment to the Butternut Rancheros!

  • December 3, 2010 at 1:33 am: hep

    she is f*&^8ng hysterical… i was laughing the whole time while reading this…

  • January 1, 2011 at 3:19 pm: Zoe

    These are the best scones! My family and I are huge fans (of both this recipe as well as many of your others). I substituted espresso powder for the ginger to pair with a soy latte. Delicious – thank you for sharing your wonderful recipes!

  • January 4, 2011 at 9:42 pm: gigi

    love this, perfect timing for me…

  • January 23, 2011 at 4:48 pm: Caroline

    I just made these and they were the best scones I have ever had. You rock. Thanks for the recipe!

  • January 27, 2011 at 5:20 pm: Jeni

    I want to try these, but I pictured chocolate covered crystalized ginger, which will make everything bad in the universe good again. Mmm ginger….

  • January 29, 2011 at 1:57 am: Mona

    I made these tonight and they were fantastic. Definitely a new favorite in the house. Thanks for sharing this recipe.

  • February 5, 2011 at 12:44 am: BuiltToSpillMilk

    I was actually in a great mood when I started making these. I got in to an argument halfway through the wet ingredients, however, and had to take it out on the mixing. I worked through all that anger by the time they went in the oven and now I’m nice and calm again, with amazing chocolaty scones to eat. Thanks!

  • February 15, 2011 at 3:34 am: Lizthewiz

    I made these for valentines dessert tonight and my omni-chef boyfriend has already eaten half of them!!! :-D

  • February 18, 2011 at 4:25 pm: lala

    these were really good. love the ginger kick. my omni friends all loved them. thanks isa!!!!

  • March 6, 2011 at 1:13 am: Amber

    I made these this morning. I was in a good mood. Beating the crap to smash my chocolate put me in a better mood. I’m not entirely fond of scones or ginger to be honest, but these were fantastic. Thank you for a great recipe and if I don’t eat them all by Monday, my coworkers will thank you too!

  • March 7, 2011 at 10:42 pm: nlb

    wow! f’in awesome.

  • May 12, 2011 at 11:58 am: Theresa

    In how many degrees have to bake it? or must not be baked?
    xxx thank you

  • June 10, 2011 at 3:53 am: Abbe

    I used powdered ginger and diced crystallized ginger (1/4 cup). Love them but next time I’d up both types of ginger.

  • June 15, 2011 at 1:51 am: Carlyn

    mmm these were excellent! I used whole wheat pastry flour and it still turned out absolutely wonderful. I added about 1/3 cup of crystallized ginger and definitely think that anyone who plans on making these should do that. Its a great POP of gingery flavor! Thanks for the great, simple recipe and I love your blog post :P

  • June 18, 2011 at 11:53 pm: RandiJM

    These are PERFECTTTT.
    Also, since it doesn’t say how many servings/scones it should make, I’m assuming it’s just one serving, maybe 2? Bc that’s the rate I’m going right now.

  • June 22, 2011 at 2:39 pm: Patty Moore

    This is an absolutely wonderful recipe. Also so funny it is hard to stir and laugh. They were great with the chocolate and just as good with blueberries. Thanks for the great time, unfortunately even though I share with the husband, I still had to clean up the mess. After 56 yrs I do not mind doing it all, since he is still here with me. Thanks again

  • September 4, 2011 at 5:15 pm: Rebecca

    I just made these, and they are delicious! I used 1/4 cup of chopped crystalized ginger instead of the powdered ginger, and it worked. I also substituted about 2/3 of the oil for apple sauce, with no negative effects, as far as I can tell. And, one of the cups of flour was whole wheat flour, because I ran out of white. Again, no problems there. Maybe it changed the texture (I don’t know), but it still tastes great!

  • September 10, 2011 at 1:15 pm: Gabrielle

    Just made these for breakfast, and they are AWESOME! The hint of spices is perfect to go with morning coffee or tea! Tahnk you, Isa! xx

  • October 16, 2011 at 8:29 pm: Trista

    These are delicious, used crystalized ginger, coconut milk, they came out perfect. My husband, 20month old gobbled them up. I froze the leftovers after I baked them and pull them out for a quick breakfast, just turned on oven real low and put them on a pan to lightly warm up. Sooooo good. Thank you, keep the scone ideas coming.

  • January 2, 2012 at 5:13 pm: OMGoshI'mVegan

    Just tried these the other day and they were fantastic. Love the ginger chocolate combo. Wonderful

  • February 6, 2012 at 6:39 pm: Lauren

    1st vegan scone attempt = SUCCESS!!! Hubby loved them even more than I did; maybe if I make them more often I can break him of his fast food breakfast habit (He’s not making the vegan transition so well!)

  • February 25, 2012 at 12:30 pm: Hannah

    THese taste so good! They remind me more of “rock cakes” than scones in a traditional sense but who cares what they are called when they taste so divine. Bring on the ginger and spices baking recipes. The more the better!

  • July 31, 2012 at 11:42 am: tamlyn mills

    what counts as a cup? (from uk)

  • July 31, 2012 at 11:07 pm: ula

    did you mean 1 1/2 tsp of ground ginger (not 1 1/2 tbsp)? I have just made them and I must have done something wrong because they turned out terribly bitter…

  • August 17, 2012 at 2:02 pm: Ellie

    Isa, you crack me up. Makes me feel better about my tiny apartment with no air conditioning. I bake with an ice pack on my head :-)! I like the “Bikram Baking” term, I will employ that next time I am melting in the kitchen!

  • August 26, 2012 at 7:34 pm: Cheryl

    holy gingerpants. I made these yesterday and substituted brown rice flour for all of it (that’s all I had) and WOAH
    So good. What is this amazing texture??

    Thank you one bajillion times for your wit and scone-telligence.

  • November 5, 2012 at 1:06 pm: Ann

    Can stevia be used instead of sugar and if so how much
    Which gluten free flour do you recommend?

  • November 11, 2012 at 9:49 pm: JulieO

    yum! so easy, so good. husband had one and was back for the next one before they even had a chance to cool off. Used whole wheat pastry flour and choc chips. this one’s a keeper!

  • November 26, 2012 at 1:05 am: Amy

    I made these and they were delicious! I am going to make another batch right now, but I was wondering about the 2 tablepoons of baking powder when I made them the first time, and this weekend I was looking through my mom’s cookbooks and found she has a whole bunch of your cookbooks! The basic scone recipe is almost identical, but calls for an additional 2 T of vinegar. Was that omission intentional?

  • January 14, 2013 at 9:01 pm: Amanda

    I made these today, not because I am on my period, but because I made marmalade yesterday. And the combo of chocolate, ginger, and zesty citrus sounded amazing. And it is. Thanks for another wonderful recipe!

  • April 1, 2013 at 8:27 pm: Morgane

    Yummy! I’ve use a table spoon of fresh minced ginger instead of the powder and or is sooo good!

  • April 8, 2013 at 6:47 pm: Natalie

    Yours are the only recipes that make me laugh out loud!!!! love it

  • July 8, 2013 at 7:23 pm: Amy

    I have made this recipe on multiple occasions because it is fantastic! When I was out of ginger, I just used allspice as a replacement. It was different but still delicious. It’s a hard one to screw up.

  • July 10, 2013 at 3:53 am: Betania

    Hadn’t seen this recipie and had craving for gingerbread so I just made Isa’s basic scone recipe from VwithaV, but substituted various things: 2 cups whole wheat and one cup winter wheat flour for regular flour; half cup molasses for soy cream, used turbinado sugar, added 3 teaspoons ground ginger and 1 1/2 teaspoon cinnamon. After they were on the cookie sheet I sprinkled rolled oats on top. Really good. Her basic scone recipie rocks.

  • August 7, 2013 at 3:25 pm: Alex

    This is my go-to scone recipe! Today I added orange zest, and substituted the chocolate with dates and walnuts and they were amazing!

  • October 6, 2013 at 7:47 pm: Alison

    I didn’t have JulieO’s success with substituting in whole wheat pastry flour, but I’m still looking forward to chowing down on the plate of muffin tops. I had to make coconut milk to make these, so maybe my milk was too wet without all the stabilizers that are in milk substitutes in shops.

  • December 2, 2013 at 3:33 pm: Roxy

    I made these scones, except I made them gluten free with brown rice flour and oil free by omitting all oils. Still came out beautifully and deliciously!

  • January 24, 2014 at 12:46 am: Frances

    I love this! Thank you. I am two weeks into ceasing to eat animal products & I need sweets.

  • February 10, 2014 at 8:38 pm: steven marks

    These are amazing!

  • May 21, 2014 at 5:33 pm: Ello

    YUM. How many scones does this yield?

  • June 14, 2014 at 9:16 pm: Mark Homer

    Sure I’ll clean up your mess. In a few days.
    Unfortunately, the scones will be gone by then.

  • November 6, 2014 at 2:11 pm: lizzy22

    These are so amazing! If you eat them next day be sure to throw them in the oven for a few minutes to revive the texture. Spread some coconut oil on them and they are extra heavenly

  • February 15, 2015 at 5:00 pm: Julie

    I thought I didn’t like scones, I was wrong. A maze ing. Thank you!!