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!
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.
Feel free to customize the scones with your favorite add-ins, such as nuts or dried fruits.