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Vegan Chocolate Chip Scones

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Flaky, tender vegan scones loaded with dairy-free chocolate chips. Crispy on the outside, soft inside, and perfect for breakfast, brunch, or an afternoon snack.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour (including chilling)
  • Yield: 8 scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: British
  • Diet: Vegan

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 cup coconut sugar (or regular sugar)
  • 1 tablespoon baking powder
  • 6 tablespoons cold vegan butter or solid coconut oil
  • 3/4 cup soy milk (or other plant-based milk)
  • 1 teaspoon vanilla extract
  • 1/2 cup dairy-free dark chocolate chips
  • Optional: 1 teaspoon orange zest
  • Extra soy milk for brushing tops

Instructions

  1. In a large bowl, sift flour and cornstarch. Whisk in salt, sugar, and baking powder.
  2. Cut in vegan butter or coconut oil until mixture resembles pea-sized crumbs.
  3. Add soy milk and vanilla. Stir until a rough dough forms.
  4. Fold in chocolate chips and optional orange zest.
  5. Gently knead dough, shape into a ball, and chill for 15 minutes.
  6. Press dough into an 8-inch disc, cut into 8 wedges, and chill another 15 minutes.
  7. Arrange scones on a lined baking sheet. Brush tops with soy milk.
  8. Bake at 400°F (200°C) for 20–30 minutes, until golden brown. Cool slightly before serving.

Notes

  • Chilling the dough helps scones rise better and keeps them flaky.
  • Use blueberries + lemon zest, dried fruits, or nuts instead of chocolate chips for variations.
  • For gluten-free scones, replace flour with a gluten-free baking blend.
  • Cut into 12 smaller wedges and reduce bake time for mini scones.
  • Best served warm with vegan butter, jam, or whipped coconut cream.

Nutrition

Find it online: https://savorymomskitchen.com/vegan-chocolate-chip-scones/