Vegan Chocolate Chip Scones
Indulge in these delectable vegan chocolate chip scones, bursting with melty chocolate chips and a hint of vanilla. These tender and flavorful scones are perfect for breakfast or a delightful afternoon treat.
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.