Vegan chocolate chip scones are vegan-friendly take on scones that are easy to make and delicious. They are the perfect morning breakfast or mid afternoon snack. Flaky, buttery, and delicious!
Disclosure: This post may contain affiliate links.
For years I worked in commercial bakeries.
My favorite bakery of all was a small mom and pop shop in Western Michigan. The bakery sold all sorts of delicious and decadent treats and one of the most popular items on the menu was walnut chocolate chip scones. Unfortunately, they weren’t vegan so I never tried them and was never able to understand what all the hype was about.
Flash forward to now. I have veganized that popular item at the bakery with this chocolate chip scone recipe by making some simple adjustments. I finally get why everyone loved them so much! These vegan scones are so flaky and buttery. They are delicately sweet and a great companion when relaxing with tea or coffee first thing in the morning.
If you follow a vegan diet and think you can’t indulge in delicious vegan pastries, you’ll be blown away by this mouthwatering recipe.
Ingredients & Substitutions
The key to a perfect scone is finding that perfect buttery and flaky texture without making it too dry. To do this, we must choose our vegan ingredients carefully.
Here is everything you’ll need.
Ingredient Notes
- All-Purpose Flour – I have also made these scones with 1:1 Gluten-Free Flour Baking Blend with great success.
- Granulated Sugar – Check out my guide to vegan sugars and healthy sugar alternatives. For a healthier alternative, I suggest coconut sugar.
- Vegan Butter – Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
- Canned Light Coconut Milk – Most traditional scone recipes use cream to give the scone its rich flavor. Non-dairy milk simply won’t replace the fat and creaminess in the same way. For that reason, I use canned lite coconut milk. It is thick, rich, and adds a nice subtle flavor. If you don’t like coconut, I recommend using a quality unsweetened non-dairy creamer rather than milk.
- Chickpea Flour – This is used as an egg replacer. Because of its high protein content, chickpea flour gives the scones structure without being too crumbly. It also is completely flavorless meaning it won’t affect the taste of the scones itself (unlike some other vegan egg replacers). If you can’t find it at your local grocery store, you can buy chickpea flour online. (<<affiliate link)
- Vanilla Extract – I like using 100 pure vanilla extract for a mild flavor, but you could use almond or orange extracts to change the flavor of the scone to match your preference.
- Toasted Walnuts – You could also use pecans, hazelnuts, or omit them altogether. Whatever you choose, make sure to toast your nuts to bring out their full flavor.
Step-By-Step Procedures
Step One – Mix the Ingredients
In a small bowl, combine the flour, sugar, baking powder, and salt. Cut the butter into small pieces and add it to the dry ingredients. Use either a pastry cutter or your fingers, mix the butter in until it forms fine crumbs.
In a different bowl or a liquid measuring cup, combine 3/4 cups of non-dairy milk and chickpea flour. Mix vigorously until the chickpea flour is completely dissolved in the water then stir in the vanilla.
Finally, pour the wet ingredients into the dry ingredients and stir until just combined. The dough will be kind of dry. This is necessary for getting a flaky pastry. Work the dough with your fingers until it is evenly hydrated. Only add more liquid if it feels like it’s not sticking together when pressed between your fingers.
Use a wooden spoon or spatula to fold in the chocolate chips and walnuts into the batter.
Step Two – Shape the Scones
Use some additional flour to dust the bottom of an 8 inch cake pan if you have one. Press the dough evenly into the pan to shape the scones. Flip the flattened dough onto a floured countertop and cut it into 8 equal pieces.
Pro Tip: I learned this in my many years as a baker. By pressing it into a cake pan you ensure a perfect circle. More importantly, this step allows you to press the dough together so that it holds together better in the oven.
Place the scones either on a silicone baking sheet or parchment lined cookie sheet. Brush with some of the remaining milk and sprinkle with sugar. Place the scones in the freezer for at least 30 minutes.
Step Three – Bake the Scones
Place the prepared scones into the oven and back for 20 to 25 minutes. The tops will start to turn golden brown when they are ready for you to remove them from the oven.
Once you remove the scones from the oven, allow them to cool for 10 minutes before serving.
Serving and Storing
Serving – Serve these scones immediately with some vegan butter and a Chai Tea Latte.
Storing – Store leftover scones in an airtight container at room temperature for up to 5 days.
Tips and Tricks
- Don’t over mix the batter it can become too dense and lose it’s flakiness if it is overly mixed.
- Use cool vegan butter that is not at room temperature when mixing the batter. This prevents the butter from melting too much in the oven, allowing the scones their signature flakiness.
- Press the scone dough into an 8″ cake pan to ensure a perfect circle. More importantly, this step allows you to press the dough together so that it holds together better in the oven.
- Chill scones in the freezer for at least 20 minutes before baking to allow scones to keep their shape in the oven.
Frequently Asked Questions
If you want to make this recipe in advance, you can store unbaked scones in the freezer for up to 2 months. Place them on a parchment-lined baking sheet and let them freeze all the way through. Once they are frozen, transfer them to a large Ziplock bag. When ready to bake, you can bake them straight from the freezer following the instructions below. They may need a few extra minutes in the oven since they will be frozen.
No, you can leave them out of the recipe and it will still work. You could also cacao nibs instead or add more nuts if you prefer.
I recommend coconut milk because it is thick, rich, and adds a nice subtle flavor. If you don’t like coconut, I recommend using a quality unsweetened non-dairy creamer rather than milk.
Unfortunately, no. Chickpea flour is uniquely dense in protein and works as an egg replacer in a way that all-purpose flour cannot. You should be able to find chickpea flour at your grocery store – look in the bulk or alternative flours section.
They won’t be as sweet, but yes feel free to skip this step.
More Vegan Scone Recipes
- Oatmeal Date Scones
- Cranberry Orange Scones
- Chai Spiced Scones with Cinnamon Glaze
- Lemon Blueberry Scones
Walnut Chocolate Chip Scones
Ingredients
- 2 cup all-purpose flour + more for dusting
- 1/2 cup granulated sugar, + more for sprinkling on top
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup vegan butter, chilled
- 1 cup light coconut milk divided
- 3 tbsp. chickpea flour
- 1 tsp. vanilla extract
- 1/2 cup vegan chocolate chips
- 1/3 cup walnuts, toasted and chopped
Instructions
- Preheat the oven to 425. Line a baking sheet with parchment paper or silicone baking mat and set aside.
- In a medium size bowl combine flour, sugar, baking powder, and salt. Cut butter into small pieces and add it to the dry ingredients. Mix in with a pastry cutter or your fingers until a fine crumb has formed.
- In a small bowl or liquid measuring cup combine 3/4 cup coconut milk and chickpea flour, stirring vigorously until chickpea flour has completely dissolved. Stir in vanilla extract. Add wet ingredients to the dry ingredients, stirring to combine.Fold in chocolate chips and walnuts.
- Flour the bottom of an 8" cake pan and press dough evenly into the pan to shape. Flip onto a floured surface and cut into 8 equal pieces. Place scones on the prepared baking sheet. Brush with a light layer of remaining milk, sprinkle with sugar. Place in the freezer for 30 minutes to harden before baking. This ensures the scones keep their shape in the oven.
- Bake for 20-25 minutes until tops are golden brown. Remove scones from the oven, let cool for 10 minutes before serving.
Notes
- Don’t over mix the batter it can become too dense and lose it’s flakiness if it is overly mixed.
- Use cool vegan butter that is not at room temperature when mixing the batter. This prevents the butter from melting too much in the oven, allowing the scones their signature flakiness.
- Chill scones in the freezer for at least 20 minutes before baking to allow scones to keep their shape in the oven.
- Do I have to use coconut milk? I recommend coconut milk because it is thick, rich, and adds a nice subtle flavor. If you don’t like coconut, I recommend using a quality unsweetened non-dairy creamer rather than milk.
- Can regular flour be swapped for chickpea flour? Unfortunately, no. Chickpea flour is uniquely dense in protein and works as an egg replacer in a way that all-purpose flour cannot. You should be able to find chickpea flour at your grocery store – look in the bulk or alternative flours section.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Sylvie says
I followed the recipe almost as written. I used all purpose flour instead of chickpea flour and grated frozen butter into the flour mixture. When adding wet ingredients I also added chocolate chips to avoid over mixing. These were some of the best scones I’ve baked to date. (Out of ten recipes) They rose nicely; the other crust was crispy and the inside moist and flaky! Thank you for a truly excellent recipe.
Sandy says
Absolutely delicious! I followed the recipe exactly as written and the result was a batch of melt in your mouth slices of heaven!
Louise says
I have to watch my intake of fat, due to gallbladder surgery.
Can these be made fat free or with
Half the amount of vegan butter?
Thank you
Louise
Julie says
Made these for Christmas morning with coffee. Followed recipe exactly- used a glass pie plate to shape the dough. These are some of the best scones I’ve ever had! Very flaky and buttery
Vanessa says
I made these the other day with no modifications other than not putting in the walnuts and they were good but didn’t rise much. I didn’t use all my liquid. My baking powder should be fine as I just bought it. Any idea what happened?
Sarah McMinn says
If your baking powder is fresh and you used the right amount, it might be an altitude issue or oven temperature problem.
Nancie Kohlenberger says
I find this recipe confusing. Where it gives the measurement for butter it says 1/2 cup 1 stick vegan butter such as Earth Balance. I’m not sure if this means 1/2 cup or 1 stick or both. And I am not aware that Earth Balance has sticks. It may have. I just never bought it this way.
If you could clarify this, I’d very much appreciate it.
Sarah McMinn says
I’m sorry. There should have been parathesis around (1 stick) to indicate that 1 cup = 1 stick. Earth Balance does have buttery sticks. Check them out here! They are much easier to use for baking.
jenny says
i just came across this blog looking for a dovetail scone recipe. I too lived literally next door to this place and actually went there when i was in labour(like 5 cms dilated at least) and got a scone, and went through contractions when we went to pay. The woman at the counter was a bit freaked out as when she lived in NYC and went into labor, the cab did not arrive in time and she had her baby at home. Lucky me i wouldn’t have my daughter for another 18 hours.
This was almost a daily trek for me with my newborn, i really miss their scones.
Jenn says
Hello,
I was wondering is it ok to substitute almond milk for soy milk?
Sarah says
yes, that would be fine.
Chang says
Hi,
I am making this scone right now, but notice that one stick of earth balance butter is 1/2 cup, not 1/4 cup.
So I use only half stick, we’ll see if it turns out ok 🙂
Sarah says
Ooops! My mistake. It should be 1/2 cup. I’m fixing it right now. Thanks for pointing that out, and I’m sorry if this batch of scones turns out a bit under-buttery.
crystal says
hello!
any idea how these would turn out using non-vegan milk and butter? i’m attempting to make this recipe with what i have on-hand — just curious if and how i should adjust measurements?
thanks! either way, can’t wait to try this out!
Sarah says
they should work fine at a 1:1 ratio
Willow says
Could I substitute milk for the nondairy creamer?
Sarah says
If you are talking about regular milk (non-vegan) I would work fine although I would suggest using half and half over milk. If you are talking about non-dairy milk your best options would be something rich and creamy like soy or hazelnut milk.
Emma says
That must have been a sad day indeed! At least that’s a perk of living somewhere were vegan dining options are scarce, I don’t have to deal with the grief of them going!
I love this kind of buttery scone for a treat breakfast, and choc chip and walnuts are made to be together 🙂
Lisa says
I never thought of using a cheesecake pan to get a perfect round circle for scones. Great idea! I love your photos–and am glad you found a replacement of sorts for your lost vegan bakery…