Vegan Chocolate Chip Scones
These easy Vegan Chocolate Chip Scones are light, satisfying, and delicious for breakfast or dessert. Whip up a batch to serve with afternoon tea or a hot mug of coffee for a comforting treat both kids and adults will enjoy.
Servings: 8 scones
Ingredients
- 2 1/4 cup all purpose flour
- 1/2 cup cane sugar
- 2 tbsp baking powder
- 1 tsp salt
- 8 tbsp vegan butter unsalted, cold
- 2/3 cup almond milk
- 1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water)
- 2 tsp vanilla
- 1 cup chocolate chips
Instructions
- Preheat oven to 375°. Make the flax egg by combining 1 tbsp flaxseed meal and 2 1/2 tbsp water together, then let it sit for 5 minutes.
- In a large bowl, stir the flour, sugar, baking powder, and salt together. Then, use a knife to cut the butter into that same bowl (or use a cheese grater) and use your hands to mix the butter into the dry ingredients until it's incorporated (this will take about 3 minutes).
- In a separate bowl, stir the milk, flax egg and vanilla together; then, pour the wet ingredients into the dry ingredients and use a rubber spatula to stir until combined. Last, stir in the chocolate chips.
- Flour a work surface or silpat mat, then use your hands to form the dough into a ball. Press down, and form the ball into a round disc about 1" thick with a 7-8" circumference. Use s sharp knife to cut the disc into 8 scones, then transfer them to a lined or greased baking sheet.
- Sprinkle the scones with a little extra cane sugar (optional), then bake them for 23-28 minutes, until slightly golden around the edges.
- Wait a few minutes, then transfer the scones to a cooling rack. Enjoy!
Notes
*Calories are for 1 scone and are an estimation
*Store scones at room temperature for up to 3 days
Nutrition
Calories: 385kcal | Carbohydrates: 56g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 743mg | Potassium: 54mg | Fiber: 2g | Sugar: 27g | Vitamin A: 585IU | Vitamin C: 1mg | Calcium: 236mg | Iron: 2mg
