Vegan Chocolate Chip Scones Recipes

VEGAN CHOCOLATE CHIP SCONES

Steps:

• Preheat your oven to 400 degrees F (or 205 degrees C) and line a baking tray with a silicone baking mat or parchment paper. Also mix your flaxseed and water in a small bowl and set aside (I like to refrigerate mine so it sets faster).
• Add flour, sugar, baking powder, and salt (if using) to a large bowl (if using a stand mixer, add them directly to the mixing bowl) and whisk them together. Next, cut in the coconut cream or butter. Instructions on how to do this are in the article above.
• Now create a small well in the center of your dry / coconut cream or butter mixture. Add in the non-dairy milk, set flax egg, and vanilla extract. Stir with a strong wooden spoon or your hands until you have a somewhat sticky dough. Fold in your chocolate chips gently.
• Next, turn out your dough onto a lightly floured work surface. You may need a spatula to help you get all the dough out of the bowl. Turn over the dough gently so both sides are very lightly dusted with flour. We're not trying to dry out the dough more, but this makes it easier to work with. Flatten the dough with the palms of your hands until it's a uniform circle about 1 inch thick. Mine was about 10 inches in diameter and 1 inch thick.
• Cut the dough into 8 even pieces. Cut the circle down the middle, then cut each of those sides down the middle. Now you should have 4 quadrants. Cut each quadrant down the center and you will have 8 even pieces! You can use a knife, pizza cutter, or pastry cutter for this step. I recommend using a toothpick or (carefully) your knife to draw lines where you plan to cut, if getting the pieces even is important to you.
• Place each scone about 2 inches apart on your lined baking sheet. If you used vegan butter instead of coconut cream, you may choose to spread them out more (to possibly a second sheet) or refrigerate them for 15 minutes before baking them, as any kind of butter will spread more than coconut cream.
• Bake the scones for about 15-20 minutes, depending on how you like them. For soft scones, bake about 14-15 minutes. Your scones may or may not change in color. For a crispy edge but still a soft scone, bake for between 16 and as long as 20 minutes. The longer you bake, the crispier edge you will get as well as some light brown color on the edges, but be aware that this will make your scone overall less soft.
• Store scones in an airtight container for up to 7 days, or freeze in a freezer safe container for up to 3 months.

VEGAN CHOCOLATE CHIP SCONES RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F.
• In a large bowl, combine the flour, 3 tablespoons of the sugar, baking powder and the salt.
• Cut in the vegan margarine .
• Stir in the chocolate chips.
• In a separate bowl, whisk together the soy milk and egg replacer.
• Combine with dry ingredients, and stir until dough forms.
• Place on a floured surface and knead a few times, then roll out into a circle about 2 inches thick. Slice like a pizza or a pie into 8 triangles.
• Place the triangles on a baking sheet and sprinkle with the remaining sugar.
• Bake 20 to 25 minutes until lightly golden.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream coconut oil and brown sugar together in a bowl with an electric mixer until thoroughly mixed, about 5 minutes. Mix in almond milk and vanilla until incorporated, 1 to 2 minutes.
• Whisk flour, baking powder, baking soda, and salt together in a bowl. Add the flour mixture to the almond milk mixture, stirring until combined; dough will be crumbly. Fold in chocolate chips.
• Roll the dough into tablespoon-sized balls and place on ungreased or parchment-lined baking sheets. Flatten each ball out a bit with your palm, pressing any crumbs back together.
• Bake in the preheated oven until the edges are golden brown and set, about 8 minutes.

VEGAN CHOCOLATE CHIP SCONES

Steps:

• Preheat the oven to 425°F Grease a large baking sheet and set it aside.
• In a large bowl, combine the flour and sugar. Using a pastry blender or two forks, cut in the vegetable shortening until the mixture forms coarse crumbs.
• In a small bowl, whisk together the soy milk, tofu, and vanilla.
• Add the contents of the small bowl and the chocolate chips to the crumb mixture and blend with a fork until the mixture forms a soft dough.
• Place the dough onto a lightly floured surface and gently knead it 5 or 6 times.
• With a lightly floured rolling pin, roll the dough into a 7-inch circle. Cut it into 8 wedges and place them about an inch apart on the prepared baking sheet.
• Pierce the top of each with a fork. Bake for 18 to 20 minutes or until the scones are golden brown.
• Serve hot.

VEGAN CHOCOLATE CHIP SCONES

Steps:

• 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!

VEGAN CHOCOLATE CHIP SCONES RECIPE (GLUTEN FREE)

Steps:

• Measure out all ingredients before beginning. Preheat the oven to 400F.
• In a large bowl, whisk together the oat flour, arrowroot, baking powder, baking soda, and sugar. Prep the vegan buttermilk.
• Add the cubed frozen vegan butter to the dry mixture, and use a fork, pastry cutter, or your hands to cut the butter into the flour until it resembles a pea-sized sandy texture.
• Add in the vegan buttermilk and vanilla extract, and use a spoon to mix the dough just before the dry ingredients are completely integrated.
• chips: Stir in the chocolate chips until evenly distributed. The dough will be sticky.
• Use oat flour to flour a piece of parchment paper. Spoon the dough into the middle, and sprinkle flour on top of the dough. Gently shape the dough into a flat disk that's about 7″ in diameter. Then fold the dough in half and then quarter. Press the dough down (flouring your hands once more) and shape into a flat disk again, about 7″ in diameter. This will help to laminate the dough. Use a bench scraper to divide the scones into 8 equal scones.
• Place the piece of parchment paper onto a baking sheet, and gently separate the scones to be spaced apart. Sprinkle extra chocolate chips and granulated sugar on top if desired. Place the baking sheet into the freezer to chill for 5-10 minutes. Then place the scones into the oven to bake for 20-22 minutes.
• Remove the scones from the oven. They will be lightly golden on top, and still soft. They will solidify more as they cool. Allow the scones to cool for 10-15 minutes before enjoying. Store any leftovers in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.