Vegan Chocolate Chip Scones

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These vegan chocolate chip scones are a super-yummy breakfast. Easy for Christmas morning or any day, really. Soft, fluffy, dotted with chocolate, dairy-free and eggless, they're perfect in every way.

I think I might have fallen in love a little the other morning. Now, my poor, poor husband is going to have some competition–against a scone. And how sad, because, there’s really no way to compete with fluffy biscuit-y goodness and chocolate mixed together. What exactly did I fall in love with? Oh, well, Vegan Chocolate Chip Scones, of course. I mean, it was inevitable that I make something so fabulous for breakfast. And inevitable that love would find it’s way into my tastebuds. My poor, poor husband. Heh.

Eggless and dairy-free, I’d love to just make a batch of these for myself, but, sadly, I had to share with the family. Then they were gone. Apparently love is fleeting. I guess I need to make another batch.

chocolate chip scone without dairy feature

Ingredients for Vegan Chocolate Chip Scones

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 1/4 cup coconut cream (so this is the thick, creamy stuff off the top of the can of coconut milk, to help the can separate, I recommend refrigerating the can overnight or at least for a couple of hours)
  • 1/2 cup vegan chocolate chips (or more if you like yours super-chocolatey)

egg-free and dairy-free chocolate chip scones recipe fb

How to Make Vegan Chocolate Chip Scones

  1. Preheat oven to 425 degrees.
  2. Grease a round baking pan. Set aside.
  3. Mix dry ingredients together in a medium bowl until thoroughly combined.
  4. Add coconut cream to dry ingredients in 1/3 increments (haha, we all know I just dumped it all together at once and made a mess).
  5. Add chocolate chips and mix a few times (like maybe 10 times–you don’t want to over mix).
  6. Turn-out the dough on a piece of wax paper.
  7. Knead for 1 minute (again, you don’t want to over mix, so just knead it a little).
  8. Place dough in your greased, round baking pan and form it to the sides and kind of flatten the top a little.
  9. Sprinkle some more sugar on top (because that’s awesome). A tablespoon or two should work.
  10. Bake for 15-17 minutes or until the top starts to turn a soft, golden brown.
  11. Remove from oven and allow to cool until you can handle them.
  12. Cut the scones into pie-shaped wedges you can angle to fill your mouth in one bite, if you’re talented (and lucky).

easy eggless scone recipe with chocolate chips sq

chocolate chip scone without dairy feature
Yield: 8

Vegan Chocolate Chip Scones

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

What exactly did I fall in love with? Oh, well, Vegan Chocolate Chip Scones, of course. I mean, it was inevitable that I make something so fabulous for breakfast.

Ingredients

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 1/4 cup coconut cream, so this is the thick, creamy stuff off the top of the can of coconut milk, to help the can separate, I recommend refrigerating the can overnight or at least for a couple of hours
  • 1/2 cup vegan chocolate chips, or more if you like yours super-chocolatey

Instructions

  1. Preheat oven to 425 degrees.
  2. Grease a round baking pan. Set aside.
  3. Mix dry ingredients together in a medium bowl until thoroughly combined.
  4. Add coconut cream to dry ingredients in 1/3 increments (haha, we all know I just dumped it all together at once and made a mess).
  5. Add chocolate chips and mix a few times (like maybe 10 times–you don’t want to over mix).
  6. Turn-out the dough on a piece of wax paper.
  7. Knead for 1 minute (again, you don’t want to over mix, so just knead it a little).
  8. Place dough in your greased, round baking pan and form it to the sides and kind of flatten the top a little.
  9. Sprinkle some more sugar on top (because that’s awesome). A tablespoon or two should work.
  10. Bake for 15-17 minutes or until the top starts to turn a soft, golden brown.
  11. Remove from oven and allow to cool until you can handle them.
  12. Cut the scones into pie-shaped wedges you can angle to fill your mouth in one bite, if you’re talented (and lucky).

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