Vegan Chocolate Chip Scones

These Vegan Chocolate Chip Scones are buttery, fluffy, and soft with the perfect crisp edges and sugar-coated tops!

5 from 9 votes

Print Pin

Course: Breakfast + Brunch, Dessert, Vegan Desserts

Cuisine: American

Prep Time: 20

Cook Time: 16

Chill time (in freezer): 10

Total Time: 46

Servings: scones

▢ 2 ¼ cups all-purpose flour
▢ ½ cup sugar
▢ 2 ½ teaspoons baking powder
▢ ½ teaspoon salt increase to 1 teaspoon if using frozen coconut oil in place of vegan butter
▢ ½ cup cold vegan butter cubed
▢ ½ cup oat milk
▢ 1 teaspoon vanilla bean paste or vanilla extract
▢ ½ cup chocolate chip add more if desired
▢ 2 Tablespoons sparkling sugar optional- as a topping, or turbinado sugar

Add the dry ingredients to a large mixing bowl including the flour, sugar, baking powder, and salt. Whisk together until well mixed.
Cut the cold vegan butter into chunks. Then, add it to the bowl of dry ingredients and use a pastry cutter to "cut" the butter into the dough until you have a crumbly mixture. You can also use a fork to do this step, though it will take longer.
Next, add in the oat milk and vanilla. Use the pastry cutter or your hands to combine into a shaggy dough. The shaggy dough will be somewhat flaky and crumbly, yet still stick together when pressed.
As a final step, fold in the chocolate chips. This is best done with a spatula or by hand so that the chocoalte chips actually stick in the dough.

Line a baking sheet with parchment paper and turn the dough out onto the baking sheet.
Next, form the dough into a large circle that is about 2 inches in height. It's okay if it's not a perfect circle!
Then, place the baking tray in the freezer for about 10 minutes before slicing. While the tray is in the freezer, preheat your oven to 400F.
Once the oven is preheated, remove the scones from the freezer and generously sprinkle the 2 Tablespoons of sanding/turbinado sugar on top.
Add the scones to the oven and bake for 16-18 minutes until cooked through. (*Please note if your scones are not as tall or thick as mine they will cook faster, so make sure to check at the 16-minute mark*)
Remove the scones from the oven and transfer to a wire rack to cool. Once cooled, serve & enjoy!

Please see blog post for recipe tips & substitution ideas.
Baked chocolate chip scones can be stored in a closed container at room temperature for 2-3 days, in the fridge for 3-4 days, or in the freezer for up to one month.

Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!