These vegan chocolate chip scones are soft, flaky, and filled with sweet chocolate chips for a comforting breakfast or snack. I love how they come together quickly with simple pantry ingredients, yet taste bakery-worthy every time.

Why You’ll Love This Recipe

I like this recipe because it gives me classic buttery scones without any dairy or eggs. I can use either coconut oil or vegan butter depending on what I have at home, and the texture always comes out perfect—crispy on the outside and tender inside. I also love that I can enjoy them plain or with a spread like jam or vegan cream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• cornstarch

• salt

• coconut sugar (or any sugar I have on hand)

• baking powder

• cold vegan butter or solid coconut oil

• soy milk (or another plant-based milk)

• vanilla extract

• dairy-free dark chocolate chips

• optional: orange zest for a citrus twist

• extra soy milk for brushing the tops

Directions

1. I start by sifting the flour and cornstarch in a large bowl.

2. I whisk in the salt, sugar, and baking powder.

3. I rub in the cold vegan butter or coconut oil until the mixture looks like pea-sized crumbles.

4. I drizzle soy milk and vanilla over the mixture and stir until a rough dough forms.

5. I fold in the chocolate chips (and orange zest if I want a citrus note).

6. I gently knead, then shape the dough into a ball and chill it for 15 minutes.

7. I press the dough into an 8-inch disc, cut into 8 wedges, and chill again for another 15 minutes.

8. I place the scones on a lined baking sheet, brush with soy milk, and bake at 400°F (200°C) for 20–30 minutes until golden.

9. I let them cool slightly before serving warm.

Servings And Timing

This recipe makes 8 large scones. It takes about 15 minutes to prep, 15 minutes to chill, and 20–30 minutes to bake, so I can have them ready in around 1 hour.

Variations

I like swapping the chocolate chips with:

• blueberries and lemon zest for a fresh fruity version

• dried fruits like cranberries or chopped apricots

• nuts such as pecans or walnuts for extra crunch

• spices like cinnamon or cardamom for warmth

Storage/Reheating

I keep the scones at room temperature wrapped in a towel for 2 days, or in the fridge for up to 5 days. For longer storage, I freeze them in an airtight container and thaw overnight at room temperature. To reheat, I warm them in the oven for a few minutes until soft again.

FAQs

1. Can I make these scones gluten-free?

Yes, I can swap the flour for a gluten-free blend and the recipe still works well.

2. Can I use almond or oat milk instead of soy milk?

Yes, I’ve tried different plant-based milks. Soy milk gives the fluffiest result, but almond and oat milk also work.

3. Do I need to chill the dough?

Yes, I find chilling makes the scones rise better and keeps them flaky.

4. Can I make them smaller?

Yes, I sometimes cut the dough into 12 smaller wedges instead of 8. I just reduce the baking time slightly.

5. How do I serve these scones?

I like serving them warm with vegan butter, jam, or whipped coconut cream. They’re also delicious just plain with a cup of tea or coffee.

Conclusion

These vegan chocolate chip scones are a simple yet indulgent treat that I love making for breakfast or an afternoon snack. They’re easy to customize, store well, and taste just as good as traditional scones—without the dairy or eggs.