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Soft and fluffy vegan chocolate chip scones with crisp golden edges, and plenty of chocolate chips in every bite! A touch of cinnamon adds warmth, and vegan buttermilk gives them a tender texture.
Dairy-free and egg-free, with a gluten-free option included, these are perfect when you’re craving something easy, sweet, and chocolaty to have with coffee or tea.
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This is the vegan chocolate chip scones recipe you make when you're either:
- craving something sweet and chocolaty...
- bringing something to a gathering that will impress everyone with its flavour and texture...
- wanting a simple treat to enjoy with your coffee or tea break.
No matter the reason, you really can’t go wrong with this recipe. These vegan scones have a perfectly crisp exterior and soft, fluffy centers, and they’re easy to make, too. And the flavour? A hint of cinnamon with plenty of chocolate chips in each bite!
Ready to make them? Let's go.
Grab These Ingredients
Key Ingredient Info + Swaps
(NOTE: Only ingredients with special notes are listed below. The full ingredient list can be found in the recipe card.)
Flour - This recipe is made with all-purpose white flour. I haven’t tested it with other types, except for the specific gluten-free blend mentioned below.
For vegan gluten-free chocolate chip scones: I tested with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour in the BLUE bag (NOT their gf flour in the red bag!), and the scones were wonderful. See the recipe notes for details.
Dairy-Free Milk - This is one of the ingredients you'll need to make homemade vegan buttermilk, along with lemon juice. I like to use vegan buttermilk in my scones because it helps create a soft, fluffy texture. Unsweetened, unflavoured soy milk works best, but if you don't have any, you can use another dairy-free milk instead.
Vegan Butter - Use firm vegan butter that comes in sticks or blocks, and keep it cold in the fridge until you're ready to use it. Avoid soft, spreadable vegan margarine from a tub, as it contains more water and will affect the texture of the scones.
Mini Chocolate Chips - I like to use mini chocolate chips in this recipe, but you can use regular-sized chips instead, if that's all you have. I prefer the minis because they distribute better (more chocolate in each bite!).
Lemon Juice - Fresh lemon juice is best, but if you don't have it, white or apple cider vinegar can be used instead.
Now, Let's Make Them!
(Note: I’ve outlined the step-by-step here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
Combine the dry ingredients in a large mixing bowl, then add the cold cubed vegan butter.
Use a pastry blender to cut the butter into the dry ingredients until evenly distributed.
If You Don't Have a Pastry Blender
Use a fork to cut the butter into the dry ingredients. You can also freeze the butter first and grate it in for an easy shortcut.
Stop once the butter has broken down into pea-sized pieces. It's okay if there are some pieces that are a little smaller or a little bigger than pea-sized.
Mix the chocolate chips in.
Add the wet ingredients and stir until a dough comes together and no dry patches remain.
Keep Things Moving
Try to work quickly whenever you're handling the dough so the warmth from your hands doesn't soften and melt the butter.
Transfer the dough to a piece of floured parchment paper. Shape and press into an 8-inch circle. Refrigerate the dough to chill.
After the dough has chilled, remove it from the fridge and slice it into 8 equal wedges.
Why Chilling the Dough Matters
Don’t skip this step. Chilling gives it time to firm back up after handling and keeps the butter cold, which helps create the best texture once baked.
Transfer wedges to the prepared baking sheet, then brush the tops with dairy-free milk or vegan heavy cream.
Sprinkle coarse sugar on top of each scone.
Give Them Space
Allow enough space around each scone since they will expand as they bake. If they're too close, they'll stick together. Proper spacing also allows them to develop deliciously crisp and golden edges.
Arrange the scones on the baking sheet, then bake.
Remove the finished scones from the oven, then transfer them to a cooling rack.
Keep an Eye On Them
These scones can dry out quickly if overbaked. Follow the baking time in the recipe, but also keep an eye on them as they bake. They’re ready when the tops and edges are golden.
Enjoy Every Bite!
Have them on their own with coffee, tea, or a homemade vegan drink. You can also spread with vegan butter when they're still a little warm or serve with a side of berries.
For an extra special treat, drizzle them with melted chocolate or top with dairy-free whipped cream.
A Few More Tips Before You Start
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Keep everything cold for the best texture. If the dough starts to get warm at any point, especially on a hot day, stop and chill it before continuing.
- Avoid overworking or kneading the dough since this can melt the small pieces of butter and prevent the scones from developing a light, fluffy texture inside.
- Read this post from top to bottom before you start. I’ve included a lot of tips and tricks. Also, read through the full recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
After You Make Them...
I’d love to hear how they turned out for you! Share your thoughts with a comment and rating below, and/or post a photo of your scones on Instagram and tag me so I can see it. (I'm @delightfuladventures on Instagram).
Soft and Fluffy Vegan Chocolate Chip Scones
Suggested Equipment:
Ingredients:
For Vegan Buttermilk:
- ½ cup (125ml) unsweetened dairy-free milk (unflavoured)
- 2 teaspoons lemon juice (or apple cider vinegar)
For the scones:
- 2 cups (250g) all-purpose flour
- ⅓ cup (67g) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (113g) unsalted vegan butter (cold, cubed)
- 1 teaspoon vanilla extract
- ½ cup (90g) mini vegan chocolate chips
For the tops of the scones:
- 1 tablespoon unsweetened dairy-free milk (or vegan heavy cream)
- 1 tablespoon coarse sugar
Instructions:
- Line a baking sheet with parchment paper and set aside.
Make Vegan Buttermilk:
- Pour the dairy-free milk into a measuring cup or bowl.
- Add the lemon juice to the milk and stir. Set aside for 10 minutes.
Make Scone Dough:
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- Add cubed butter to the bowl and, using a pastry blender, cut the butter into the flour mixture. Stop when the butter has broken down into pea-sized pieces. It's okay if some pieces are larger.
- Add the chocolate chips and mix with a spoon until combined.
- Add the vegan buttermilk and vanilla, then stir with a wooden spoon until the mixture comes together into a dough.
- Using your hands, work quickly to press any loose bits of the dough together and form it into a ball. Don't overwork the dough.
- Transfer the dough ball to a piece of floured parchment paper and form the dough into an even 8-inch circle.
- Transfer the parchment paper with the dough to a plate and refrigerate for 30 minutes.
- Preheat oven to 400°F (200°C).
- After the chilling time has ended, remove the plate from the fridge. Place the parchment paper on a flat surface and, using a knife, a pizza cutter, or a bench scraper, cut the dough into 8 equal wedges.
- Separate and transfer each wedge to the prepared baking sheet. Arrange them at least 2 inches apart.
- Brush the top of each scone with dairy-free milk and sprinkle with the coarse sugar.
Bake and Cool:
- Bake for 19 minutes until golden around the edges.
- Remove from the oven and transfer each scone to a cooling rack.
Recipe Notes:
- Please read all of the information above, as well as the notes below, before making this recipe.
- If you are making the vegan gluten-free version, use 2 cups (296g) of Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue bag, NOT the red bag. Different gluten-free flour blends use different ingredients and ratios, so results may not be the same if you substitute. I’ve only tested with this particular brand. This recipe will not work with coconut flour or any other single gluten-free flour.
- Storing Leftovers: Store scones in an airtight container at room temperature for up to 5 days.
- Freezing: Once fully cooled, individually wrap the scones tightly, place them in an airtight container or freezer bag, and freeze for up to two months. Thaw at room temperature before serving.
- The nutrition info listed below is based on one of 8 servings made as the recipe is written. The scones made with gluten-free flour have a rough calorie count of 334 per serving. Info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
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