Chocolate Chip Scones

There’s something incredibly satisfying about baking your own scones, especially when they come out soft, buttery, and full of chocolatey goodness. If you’re vegan or just looking for a plant-based treat, these vegan chocolate chip scones are the perfect answer.

The secret to their tender crumb and creamy texture? Thick, canned coconut milk and cold vegan butter. Let’s get started on this delightful baking adventure!

Gather Your Ingredients

Here’s what you’ll need to create these irresistibly soft vegan scones:

• 2 1/3 cups all-purpose flour (280 g)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup granulated sugar (67 g)
• 1/2 cup cold unsalted vegan butter (115 g, cut into cubes)
• 3/4 cup thick canned coconut milk
• 2 teaspoons vanilla extract
• 3/4 cup chocolate chips (plus more for topping)
• Sugar for sprinkling on top (raw turbinado sugar recommended)

Key Tips Before You Begin

• Chill the Butter: Make sure the vegan butter is very cold before you start. For the best results, place it in the freezer for about an hour prior to baking. This will help create flaky layers in your scones as the butter melts during baking.

Step-by-Step Baking Instructions

1. Prepare Your Dry Ingredients

In a large mixing bowl, combine the flour, baking powder, salt, and granulated sugar. Stir them together until they are well mixed. This step ensures that the baking powder is evenly distributed, which is crucial for getting a nice rise in your scones.

2. Incorporate the Cold Vegan Butter

Add the cubed, cold vegan butter to the flour mixture. Using your fingers or a pastry cutter, blend the butter into the flour until the mixture resembles coarse crumbs. It’s okay to have some larger pieces of butter; these will create pockets of flakiness as the scones bake.

3. Add Wet Ingredients and Chocolate Chips

Pour in the coconut milk and vanilla extract, then sprinkle in the chocolate chips. Gently stir the mixture until it just comes together to form a shaggy dough. Be careful not to overmix; you want to keep the dough as light as possible to ensure a tender scone.

4. Shape the Dough

Lightly flour your work surface and turn out the dough. Pat it into a circle about 2 inches thick. Don’t worry about making it perfect—a rustic look is part of the charm!

5. Cut and Arrange

Using a sharp knife, cut the dough circle into 8 equal wedges. Place each piece onto a parchment-lined baking sheet, leaving a little space between each scone.

6. Brush and Sprinkle

Brush the tops of the scones with a bit more coconut milk. If you like, sprinkle some raw turbinado sugar over the tops for an extra crunch and a hint of sweetness.

7. Bake to Perfection

Preheat your oven to 400°F (200°C) and bake the scones for 18-20 minutes. You’ll know they’re ready when the bottoms are golden brown and the tops are lightly golden.

Serving Suggestions

Serve these scones warm, perhaps with a little more vegan butter or a dollop of coconut yogurt on the side. They’re also delicious with a cup of hot tea or coffee for a cozy afternoon treat.

Storage Tips

These scones are best enjoyed fresh but will keep well in an airtight container for up to 3 days. You can also freeze them for up to a month; just reheat in the oven to enjoy a freshly baked taste.

Chocolate Chip Scones

Indulge in these deliciously soft and buttery Vegan Chocolate Chip Scones! Made with creamy coconut milk and cold vegan butter, these scones have a tender, flaky texture and are perfect for breakfast, brunch, or a sweet snack. With every bite, you'll enjoy a delightful mix of chocolate chips and a touch of vanilla. Simple to make and absolutely irresistible!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast, Snack, Dessert

Cuisine Vegan, British

Servings 8 scones

Calories 270 kcal

Equipment

• Mixing bowl
• Baking sheet
• Parchment paper
• Knife

Ingredients

  

• 2 ⅓ cups all-purpose flour 280 g
• 1 tbsp baking powder
• ½ tsp salt
• ⅓ cup granulated sugar 67 g
• ½ cup cold unsalted vegan butter 115 g, cut into cubes*
• ¾ cup canned coconut milk thick and creamy variety
• 2 tsp vanilla extract
• ¾ cup chocolate chips + more for topping
• Sugar to sprinkle on top optional; raw turbinado sugar recommended

Instructions

 

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar.
• Add the cold, cubed vegan butter to the dry mixture. Use your fingers to gently mix the butter into the flour, leaving some small clumps for a flaky texture.
• Pour in the chocolate chips and coconut milk. Add the vanilla extract and mix until just combined to form a shaggy dough.
• Lightly flour a surface and turn out the dough. Shape it into a circle approximately 2 inches thick.
• Cut the circle into 8 equal pieces and place them on the prepared baking sheet.
• Brush the tops of the scones with coconut milk and sprinkle with sugar if desired.
• Bake in the preheated oven for 18-20 minutes or until the bottoms are golden brown.
• Remove from the oven and let cool slightly before serving. Enjoy!

Notes

*Ensure that the vegan butter is very cold. You may freeze it for about an hour before starting the recipe to keep it firm.
Feel free to customize the scones with your favorite add-ins, such as nuts or dried fruits.

Keyword Vegan scones, chocolate chip scones, dairy-free scones, coconut milk scones, vegan breakfast

Final Thoughts

Baking these vegan chocolate chip scones is not just about enjoying a delicious treat—it’s also about the joy of creating something comforting and special. Whether you’re enjoying them with friends or savoring a quiet moment alone, these scones are sure to bring a smile to your face. So, roll up your sleeves and start baking—your perfect vegan scone experience awaits!