Vegan Cupcakes Take Over The World

July 16, 2007

Bikram Baking: Ginger Chocolate Chunk Scones

Filed under: Musings,Non-Cupcake Objects,Recipes — by isachandra @ 1:52 pm

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



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

    Comment by Melanie — July 16, 2007 @ 2:13 pm |Reply

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

    Comment by Julie Hasson — July 16, 2007 @ 5:09 pm |Reply

  3. This post made me happy.

    Comment by Jodie — July 16, 2007 @ 9:09 pm |Reply

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

    Comment by girl least likely to — July 16, 2007 @ 10:02 pm |Reply

  5. 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.

    Comment by isachandra — July 16, 2007 @ 10:33 pm |Reply

  6. how much crystallized ginger would you have used?

    Comment by Sara — July 17, 2007 @ 9:14 am |Reply

  7. Oh, I dunno, 1/4 cup?

    Comment by isachandra — July 17, 2007 @ 11:43 am |Reply

  8. Now they can all kiss Midol goodbye.

    Comment by urban vegan — July 17, 2007 @ 10:41 pm |Reply

  9. 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. 😀 These are heavenly.

    Comment by SaraJane — July 18, 2007 @ 11:13 am |Reply

  10. Isa, I love the way you write a recipe. 🙂

    The scones look great too.

    Comment by Anna — July 18, 2007 @ 10:54 pm |Reply

  11. 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.

    Comment by don't get mad, get vegan! — July 20, 2007 @ 2:22 pm |Reply

  12. 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.

    Comment by bazu — July 20, 2007 @ 11:05 pm |Reply

  13. sounds great!

    Comment by johanna3 — July 24, 2007 @ 11:04 pm |Reply

  14. 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.

    Comment by nicole — July 27, 2007 @ 12:20 am |Reply

  15. 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 ?

    Comment by Gaia — July 27, 2007 @ 9:55 pm |Reply

  16. Dammit. I don’t have enough soymilk in!

    Comment by Alice — July 28, 2007 @ 5:06 pm |Reply

  17. 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.

    Comment by RecycledCardboardBox — August 2, 2007 @ 11:22 pm |Reply

  18. “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!

    Comment by vegmex — August 11, 2007 @ 11:58 am |Reply

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

    Comment by Village Vegan — August 17, 2007 @ 3:56 pm |Reply

  20. 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!

    Comment by pinkr0bot — August 18, 2007 @ 6:07 pm |Reply

  21. 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.

    Comment by bill — August 21, 2007 @ 9:24 pm |Reply

  22. 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!

    Comment by Sami — August 25, 2007 @ 5:04 pm |Reply

  23. […] made some delicious scones. She directed me to the recipe – which happens to be on a blog called Vegan Cupcakes Take Over the World – and I ended up making the Ginger Chocolate Chunk scones last night. I made myself a cup of tea […]

    Pingback by Tempting Persephone… — August 29, 2007 @ 6:30 pm |Reply

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

    Comment by jamie — August 30, 2007 @ 11:01 pm |Reply

  25. 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!

    Comment by christabean — September 22, 2007 @ 4:35 am |Reply

  26. Sounds very yummy! I love chocolate!

    Comment by Stefani — December 3, 2007 @ 12:19 pm |Reply

  27. […] turned out really well. I adapted the recipe from a ginger chocolate chunk scone recipe from Isa’s blog, just switching the flavors around and everything. The flavor was great, really fresh and bright, […]

    Pingback by stuffed cornbread + blueberry scones « rocket ship go! — December 20, 2007 @ 4:30 pm |Reply

  28. God… it sounds amazing, i love chocolate too! And i live in Barcelona, one of the most important cities in chocolate business :p

    Alba Martin

    Comment by recetas de cocina — December 23, 2007 @ 9:38 am |Reply

  29. Wow..They look amazing. Thanks for posting!

    Comment by Chocolate Covered Gifts — April 29, 2008 @ 1:23 pm |Reply

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    Comment by Snoop Babes — May 7, 2008 @ 4:13 am |Reply

  31. wow, thanks for advertising here… Anyway, someone made these for a potluck I was just at, and I decided to find the recipe, they were amazing! I’m just going vegetarian (possibly vegan) and this site will definitely help

    Comment by BUD — May 16, 2008 @ 9:23 pm |Reply

  32. Note to self – “You have your wits about you now enough to grab a 1/4 measuring cup or perhaps an ice cream scoop. ….scoop up that dough, however it falls, nice big sloppy scoops, and drop them out on your sheet.” does not mean “however it falls off the mixing spoon”. 1/2 C-plus measurements do not bake so well, and sadly I am not well-enough versed in baking land to know the correct alterations to make. Ah well. We’ll see what we can fix with slightly over-doughy scone-age.

    I used a bit over 1/4 C chopped crystallized ginger, and rice milk, and left the rest of the recipe as it was. If/when I make this again (according to the recipe, and not surrendering to the siren call of the turkish dried apricots in my pantry), I will probably soak the ginger in the rice milk for some time before to make them -more- gingery. A day or two of aging may help the flavor though.

    And I must say I’m so thrilled to find a non-dairy recipe for scones. Mainly that it doesn’t involve pastry tricks like cutting in butter, which is a hard thing to alter for non-dairy-ness.

    Anyway, off to eat scones!

    Comment by Maeve — June 2, 2008 @ 10:27 pm |Reply

  33. Holy crap! It’s good to know that I’m not the only one who craves Ginger, Chocolate, and punching people.

    I’m going to have to try this recipe out!

    Comment by Wicked — July 18, 2008 @ 12:04 pm |Reply

  34. Oh forgot to put this in my previous post. Try adding real ginger into it. Specifically Crystallized Candied Ginger, or even better UnCrystallized Candied Ginger. (It’s hard to find Uncrystallized Candied Ginger, but it’s damn good when you.)

    That would just make these scones even more perfect methinks!

    Comment by Wicked — July 18, 2008 @ 12:06 pm |Reply

  35. Nice Recipe Thanks!!!!!

    Comment by Diseño Web — September 12, 2008 @ 2:04 pm |Reply

  36. lovely recipe, my mouth’s watering just looking at your pictures!

    Comment by recetas directorio — October 7, 2008 @ 6:11 am |Reply

  37. […] before you even finish the sentence. Hence, triple ginger scones. The recipe is based off of Isa’s bikram baking ginger chocolate scones from the VCTOTW blog of yesteryear. Even if you make these with the changes I made you still need […]

    Pingback by Sla…cker « Cornfields and Cookies — February 20, 2009 @ 10:34 pm |Reply

  38. Hi Isa,

    I made the 2nd batch yesterday and I must say they’re DELICIOUS!!
    and ridiculously easy to bake!
    I really like scones, I eat them as a quick snack or a light dessert, but sometimes some recipes take time to prepare. The thing that I like most in this recipe is that it calls for vegetable oil instead of the traditional vegan margarine.

    Thanks for sharing this with us!

    Oh, before I go, I have a question that I would like to make:
    I’m new to baking in the US (I’m not a US native) so I still get confused about the terms shortening vs margarine. I have 2 of your books and some recipes call for both. Do you know of any brand for vegan shortening, non-hydrogenated? Can I substitute it, like, using vegetable oil, for instance?

    Many Thanks in advance!
    Susana (Portugal).

    Comment by Susana M. — March 20, 2009 @ 7:49 pm |Reply

  39. holy sh!t! i just made these and almost wet myself. they are so frigggin good. i swear. i don’t know why i don’t make scones more often. they are god’s gift to us. srsly.

    Comment by thehungrypanda — April 2, 2009 @ 6:03 pm |Reply

  40. […] ginger chocolate chip scones. recipe from here […]

    Pingback by scone love. « The Hungry Panda — April 2, 2009 @ 7:19 pm |Reply

  41. Sorry if I sound like a half wit, I only just stumbled upon your blog so I’m a noob.

    Are all your recipes vegan?

    I’m having trouble understanding how some of your recipes contain chocolate if they’re vegan recipes. By chocolate do you mean Carob ?

    Comment by violenceviolence — July 7, 2009 @ 4:51 am |Reply

  42. Se vé rica la receta, lastima la introduccion

    Comment by Recetas — October 1, 2009 @ 8:37 pm |Reply

  43. Sees the recipe is rich, hurts the introduction

    Comment by Recetas — October 1, 2009 @ 8:38 pm |Reply

  44. Да уж, это на самом деле нелегко. 🙂

    Comment by Давыд — October 19, 2009 @ 4:28 am |Reply

  45. I can’t wait to make these scones. They sound absolutely delicious!

    Comment by Rachelle — November 19, 2009 @ 7:21 am |Reply

  46. Dark chocolate is my favorite kind of chocolate. Chocolates have some natural antioxidants too.,~.

    Comment by Jeremiah Ramirez — May 25, 2010 @ 3:51 pm |Reply

  47. Question…have you or do you think one could substitute the flour for either a gluten free mix flour or a mix of gluten free flours and would you need to change up the amount of baking powder due to the mix of gluten free flours: usually rice, tapioca and potato are most commonly used. Thanks…really get a kick out of reading your blog!

    Comment by Lisa Collette — June 14, 2010 @ 3:28 am |Reply

  48. my favorite is always Dark Chocolate, i do not like Milk Chocolate coz it is too sweet for my taste–~

    Comment by Ella Walker — October 7, 2010 @ 3:45 pm |Reply

  49. Devouring a scone that I made last night, and looking up the definition of “mise en place”…. Yummy yummy! I love you for giving us so many rad recipes! I use your choc chip cookie and your cupcake recipes all the time, and the chefs at my work (The Wild Cow in Nashville, TN) make specials from the Veganomicon and VwaV on the regular… thank you!

    Comment by Linda — August 9, 2011 @ 12:55 pm |Reply

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