Fluffy Chocolate Chip Scones
  • Raven

Fluffy Chocolate Chip Scones

Gone are the days of dense, dry and bland vegan scones. Breakfast has never been easier than whipping up these soft, fluffy and buttery chocolate chip scones. All while using plant based ingredients. They have the perfect hint of sweetness and the chocolate chips make them a little special. Start to finish should take less than 30 minutes and clean up will be a breeze as this can be made in 1 bowl.

To start this recipe, preheat the oven to 400 degrees Fahrenheit and make the flax egg by combining the flax seed and water. Set aside and mix the flour, sugar, baking powder and salt in a large bowl. Cut the vegan butter in with a fork until you get the texture of slightly wet sand.

Next add the milk, vanilla, and flax seed. Stir until almost combined. Add the chocolate chips and mix until just combined.

Turn out onto a lightly floured surface and sprinkle a small amount of flour on top. Shape into a large circle and flatten until the dough is about an inch thick. Cut into 6 or 8 triangles depending on how large you want the scones to be. Brush with a little bit of nondairy milk and optionally sprinkle with a dash of granulated sugar.

Transfer each scone to a non-stick or greased pan about an inch apart. Cook for about 16-18 minutes or until the tops are very lightly golden. Let cool for 5 minutes and enjoy! These scones are great while still warm with a glass of cold soy milk.



2 tbsp ground flax seed

4 tbsp water

2 ½ cups flour

⅛-¼ granulated sugar

1 tbsp baking powder

Pinch of salt

½ cup plant based butter

1 cup unsweetened plant milk(I used soy)

1 tsp vanilla

¼-½ cups mini or roughly chopped semi sweet chocolate chips

Additional 2 tbsp plant milk for brushing on top

Additional pinch of sugar to sprinkle on tops

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