These vegan chocolate chip scones are moist, flaky, and tender. These scones are the perfect breakfast treat, with crispy bottoms and soft, fluffy middles.
Ingredients to Make Vegan Chocolate Chip Scones:
- All-Purpose Flour: provides the structure of the scones.
- Dairy-Free Heavy Whipping Cream: will give the scones richness and moisture to help make them soft.
- Unsalted Vegan Butter: will help the scones form their flaky layers.
- Sugar: for sweetness, otherwise we’ll have more of a biscuit.
- Baking Powder: for rise and fluff.
- Vanilla Extract: for warm flavor.
- Salt: to balance the sweetness and enhance the vanilla flavor.
- Chocolate Chips: I like to use semi-sweet dark chocolate chips for this recipe.
How to Make Vegan Chocolate Chip Scones:
- Preheat the oven to 375 ℉.
- Cut the vegan butter into small cubes and store it in the freezer while you measure and set aside the rest of the ingredients.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- In your measuring cup of whipping cream, add vanilla and stir to combine.
- Add the cubed butter to the dry mixture, and with your hands, pinch the butter into the flour until it resembles a pebble-like texture.
- Add the whipping cream and vanilla mixture and stir until just barely combined.
- Add the chocolate chips and continue stirring or kneading with your hands until they are well distributed.
- Transfer the dough to a sheet of parchment paper that fits your baking tray.
- Form the dough into a ball and, using a rolling pin, roll the dough out into a 1-inch thick circle and then cut out 8 triangles.
- Transfer the cut dough circle to a baking sheet and separate the triangles, leaving about 2 inches of space between them.
- Brush the tops with a thin layer of whipping cream, then place the tray in the freezer for 10 minutes before baking.
- Bake for 20-25 minutes or until golden brown.
- Allow the scones to cool before serving.
Important Tip:
- Use cold ingredients: this will ensure that the scones are flaky and moist. The contrast between the cold butter and the hot oven will cause steam in the scones to help them rise and form flaky pockets. So I will often store my cubed butter in the freezer or grate a frozen block of butter and return it to the freezer until I’m ready to use it. So, to keep my butter cold, I will also keep my heavy whipping cream chilled until it is time to add it to the mixing bowl.
How to Store:
These chocolate chip scones can be stored in an airtight container in the fridge for up to 5 days and heated for a few seconds in the microwave when ready to enjoy. They can also be stored in the freezer for up to 3 months. Just pop them in the oven for about 10 minutes or thaw them and heat for a few seconds in the microwave.
More Sweet Vegan Recipes You’ll Love:
Print
Vegan Chocolate Chip Scones
- Yield: 8 Scones 1x
Description
These vegan chocolate chip scones are moist, flaky, and tender. These scones are the perfect breakfast treat, with crispy bottoms and soft, fluffy middles.
Ingredients
- 2 ½ cups All-Purpose Flour
- 1 cup Unsalted Vegan Butter (cubed & chilled)
- ¾ cup Dairy-Free Heavy Whipping Cream (and 2 tablespoons for brushing)
- ¼ cup Granulated Sugar
- 3 tsp Baking Powder
- 1 tsp Vanilla Extract
- 1 tsp Salt
- 1 cup Chocolate Chips
Get Recipe Ingredients
Instructions
- Preheat the oven to 375℉.
- Cut the vegan butter into small cubes and store it in the freezer while you measure and set aside the rest of the ingredients.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- In your measuring cup of whipping cream, add vanilla and stir to combine.
- Add the cubed butter to the dry mixture, and with your hands, pinch the butter into the flour until it resembles a pebble-like texture.
- Add the whipping cream and vanilla mixture and stir until just barely combined.
- Add the chocolate chips and continue stirring or kneading with your hands until the chocolate chips are well distributed.
- Transfer the dough to a sheet of parchment paper that fits your baking tray.
- Form the dough into a ball and, using a rolling pin, roll the dough out into a 1-inch thick circle and then cut out 8 triangles.
- Transfer the cut dough circle to a baking sheet and separate the triangles, leaving about 2 inches of space between them.
- Brush the tops with a thin layer of whipping cream, then place the tray in the freezer for 10 minutes before baking.
- Bake for 20-25 minutes or until golden brown.
- Allow the scones to cool before serving.
Notes
Use cold ingredients: this will ensure that the scones are flaky and moist. The contrast between the cold butter and the hot oven will cause steam in the scones to help them rise and form flaky pockets.
- Category: Breakfast
