Tender, melt-in-your-mouth Vegan Chocolate Chip Scones are surprisingly easy to make and an absolutely delicious dessert or breakfast loaded with chocolate.
- 400g (roughly 2–1/2 cups) all purpose flour (see note 1)
- 1/3 cup organic cane sugar (see note 2)
- 1 tbsp baking powder
- 1/4 tsp sea salt, optional
- 3/4 cup chopped cold coconut milk/cream solids or vegan butter
- 1/2 cup + 1 tbsp unsweetened non-dairy milk
- 1.5 tsp vanilla extract
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 1 cup dairy-free chocolate chips
- Preheat your oven to 400 degrees F (or 205 degrees C) and line a baking tray with a silicone baking mat or parchment paper. Also mix your flaxseed and water in a small bowl and set aside (I like to refrigerate mine so it sets faster).
- Add flour, sugar, baking powder, and salt (if using) to a large bowl (if using a stand mixer, add them directly to the mixing bowl) and whisk them together. Next, cut in the coconut cream or butter. Instructions on how to do this are in the article above.
- Now create a small well in the center of your dry / coconut cream or butter mixture. Add in the non-dairy milk, set flax egg, and vanilla extract. Stir with a strong wooden spoon or your hands until you have a somewhat sticky dough. Fold in your chocolate chips gently.
- Next, turn out your dough onto a lightly floured work surface. You may need a spatula to help you get all the dough out of the bowl. Turn over the dough gently so both sides are very lightly dusted with flour. We’re not trying to dry out the dough more, but this makes it easier to work with. Flatten the dough with the palms of your hands until it’s a uniform circle about 1 inch thick. Mine was about 10 inches in diameter and 1 inch thick.
- Cut the dough into 8 even pieces. Cut the circle down the middle, then cut each of those sides down the middle. Now you should have 4 quadrants. Cut each quadrant down the center and you will have 8 even pieces! You can use a knife, pizza cutter, or pastry cutter for this step. I recommend using a toothpick or (carefully) your knife to draw lines where you plan to cut, if getting the pieces even is important to you.
- Place each scone about 2 inches apart on your lined baking sheet. If you used vegan butter instead of coconut cream, you may choose to spread them out more (to possibly a second sheet) or refrigerate them for 15 minutes before baking them, as any kind of butter will spread more than coconut cream.
- Bake the scones for about 15-20 minutes, depending on how you like them. For soft scones, bake about 14-15 minutes. Your scones may or may not change in color. For a crispy edge but still a soft scone, bake for between 16 and as long as 20 minutes. The longer you bake, the crispier edge you will get as well as some light brown color on the edges, but be aware that this will make your scone overall less soft.
- Store scones in an airtight container for up to 7 days, or freeze in a freezer safe container for up to 3 months.
- Note 1: Any all purpose flour will work for this recipe. Similarly, if you are avoiding gluten, this recipe should work with a good all purpose gluten-free flour. One of my favorites is King Arthur Measure for Measure Gluten-Free Flour.
- Note 2: I used organic cane sugar (organic to keep it vegan, as non-organic sugar can be filtered with animal bone char), but coconut sugar would also work and be less refined. You can actually omit the sugar in this recipe. If you do, just use a little less liquid when mixing the dough.
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American, UK
Keywords: Vegan, Oil-Free, Nut-Free, Soy-Free, Vegan Chocolate Chip Scones