Last updated on April 30th, 2024 at 09:05 pm
If you’re on the hunt for a delicious vegan treat that’s perfect for breakfast or a cozy afternoon snack, you’re in for a treat! Today, I’m sharing my favorite super easy recipe for vegan chocolate chip scones that are absolutely irresistible. These scones are wonderfully tender, loaded with melty chocolate chips, and have a hint of vanilla that makes them simply divine. Whether you’re vegan or just looking to try something new, these scones are sure to become a staple in your baking repertoire.
Jump to Recipe
Ingredients
– 2 cups all-purpose flour
– 1/3 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup coconut oil, room temperature
– 1/2 cup dairy-free milk (I like coconut milk from a can)
– 1 teaspoon vanilla extract
– 1/2 cup dairy-free chocolate chips
– Additional dairy-free chocolate chips and coconut oil for chocolate drizzle
Video on How to Make Vegan Chocolate Chip Scones:
How to Make Vegan Chocolate Chip Scones
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. I actually wait until my scone dough is chilling to preheat my oven so it’s not on as long!
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the coconut oil to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. You just want to break up the coconut oil pretty well so that there are no large chunks and it’s well blended in with the dry ingredients.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the dairy-free chocolate chips until evenly distributed throughout the dough. Be careful not to overmix.
6. Turn the dough out onto a lightly floured surface and pat it into a rectangle that’s about 1 inch thick. I use a cookie sheet lined with parchment paper for this. Some people also pat their scone dough into a circle, which is fine, too!
7. Chill your scone dough in the freezer for 15-30 minutes or in the fridge for about an hour. I like to preheat my oven while the scone dough is chilling.
8. Cut your scone dough into triangular wedges. Transfer the scones to the prepared baking sheet (with clean parchment paper or a silicone baking mat!), leaving some space between each one.
9. Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown on the bottom and around the edges. Don’t wait until they’re golden brown on top, because they will be burnt!
10. Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11. Optional: Melt about ⅓ cup of dairy-free chocolate chips and teaspoon of coconut oil in the microwave. Microwave in 30 second spurts, and stir in between until you have a smooth melted chocolate. Drizzle melted chocolate over the top of your scones.
Serve the scones warm or at room temperature. Enjoy!
These vegan chocolate chip scones are deliciously tender and perfect for breakfast or a snack. Store any leftovers in an airtight container at room temperature for up to 2 days. You can also freeze the baked scones for up to 1 month. Simply thaw them at room temperature or reheat them in the oven before serving.
Pro Tips
Who knew that combining vegan baking tricks with a bit of pastry chef magic could lead to the most delightful vegan chocolate chip scones? Well, I’m here to spread the joy with some pro tips that will elevate your scone game to the next level.
- Keeping it Flaky: For those dreamy, flaky vegan scones, I’ve learned to handle the dough as little as possible. The warmth of your hands can melt the coconut oil, which we don’t want! You definitely want to mix your coconut oil into those dry ingredients well, because you want it to be spread out throughout your dough. But also, I wouldn’t worry about making your dough perfectly consistent, because then you’ll over work it.
- Chocolate Choices Matter: Not all chocolate chips are created equal, especially when you’re diving into dairy-free and egg-free baking. Opt for high-quality dairy-free chocolate chips that promise not just a guilt-free munch but a melt-in-your-mouth experience with every bite.
- Storage Savvy: If you manage to have any leftover scones—not that it happens often in my house—they store beautifully in an airtight container for up to 3 days. To recapture that just-baked warmth, a quick 10-second zap in the microwave does wonders, bringing back that perfect scone texture and melted chocolate bliss.
With these tips up your sleeve, your foray into the world of vegan chocolate recipes, specifically these homemade scones, will surely be a delightful journey.
FAQs
Can I use gluten-free flour for these vegan chocolate chip scones? Absolutely! Just swap out the all-purpose flour for your preferred gluten-free blend. I’ve found that a 1:1 gluten-free baking flour works best so you get the same results.
Are there alternatives for coconut oil in this recipe? Yes, you can. If you’re out of coconut oil or prefer something different, vegan butter is a fantastic substitute. Just make sure it’s solid, similar to the consistency of regular butter, to achieve that perfect scone texture.
How should I store these dairy-free scones to keep them fresh? Store them in an airtight container at room temperature for up to three days. For longer freshness, pop them in the fridge where they’ll keep for up to a week (I suggest microwaving for about 10 seconds before you eat them if they’ve been in the fridge). They’re so delicious, though, I doubt they’ll last that long!
If you like these vegan chocolate chip scones check out:
Vegan Blackberry Lemon Scones
Vegan Lemon Poppy Seed Scones
Vegan Blueberry Scones
Vegan Maple Scones
Vegan Chocolate Chip Scones
Ingredients
- 2 cups flour
- 1/3 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut oil room temperature
- 1/2 cup dairy-free milk I like coconut milk from a can
- 1 tsp vanilla
- 1/2 cup dairy-free chocolate chips
- 1/3 cup extra dairy-free chocolate chips optional, for chocolate drizzle
- 1 tsp coconut oil optional, for chocolate drizzle
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. I actually wait until my scone dough is chilling to preheat my oven so it’s not on as long!
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the coconut oil to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. You just want to break up the coconut oil pretty well so that there are no large chunks and it’s well blended in with the dry ingredients.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the dairy-free chocolate chips until evenly distributed throughout the dough. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and pat it into a rectangle that’s about 1 inch thick. I use a cookie sheet lined with parchment paper for this. Some people also pat their scone dough into a circle, which is fine, too!
- Chill your scone dough in the freezer for 15-30 minutes or in the fridge for about an hour. I like to preheat my oven while the scone dough is chilling.
- Cut your scone dough into triangular wedges. Transfer the scones to the prepared baking sheet (with clean parchment paper or a silicone baking mat!), leaving some space between each one.
- Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown on the bottom and around the edges. Don’t wait until they’re golden brown on top, because they will be burnt.
- Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Optional: Melt about ⅓ cup of dairy-free chocolate chips and teaspoon of coconut oil in the microwave. Microwave in 30 second spurts, and stir in between until you have a smooth melted chocolate. Drizzle melted chocolate over the top of your scones.
