Can I use coconut oil instead of vegan butter in vegan scones?

Yes, you can substitute coconut oil for vegan butter in scone recipes. However, keep in mind that coconut oil has a distinct flavor/consistency that may affect the taste and texture of the scones. Make sure the coconut oil is solid and cold, similar to vegan butter.

How do I prevent my vegan scones from becoming too dry?

To prevent vegan scones from becoming dry, make sure not to over-mix the dough, as this can lead to tough scones. Additionally, be careful not to over-bake the scones, as they can dry out quickly. Keep an eye on them and remove them from the oven when they are just golden brown on top.

Can I make vegan scone dough ahead of time?

Yes, you can prepare the vegan scone dough ahead of time and store it in the refrigerator for up to 24 hours before baking. Simply wrap the dough tightly in plastic wrap or place it in an airtight container. When ready to bake, remove the dough from the refrigerator, shape it into scones, and bake as directed.

How do I achieve a tender texture in vegan chocolate chip scones?

o achieve a tender texture in vegan scones, handle the dough gently and avoid over-mixing. Use cold vegan butter and non-dairy milk, and make sure not to over-bake the scones. These steps will help ensure that the scones are light and fluffy with a delicate crumb.

Can I use gluten-free flour for vegan chocolate chip scones?

No. Unfortunately this recipe doesn't lend itself well to gluten-free flour. Scones really depend on the gluten and protein available in all purpose flour for rise and a tender crumb.

Vegan Chocolate Chip Scones (only 1 bowl!)

Vegan Chocolate Chip Scones

Vegan chocolate chip scone broken in half on baking sheet.

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These Vegan Chocolate Chip Scones are buttery, fluffy and soft with a perfectly crisp exterior. Gooey chocolate chips elevate them even further!

Author: Lyndsey Hiltner
Prep Time: 30 minutes
Bake Time: 15 minutes
Total Time: 45 minutes
Yield: 8 Scones 1x
Category: Scones
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

Scale

2 c all purpose flour

1/3 c sugar + extra for sprinkling

1 tbsp baking powder

1/2 tsp salt

1/2 c vegan butter, cold

1/4 c nondairy milk

1 tsp vanilla extract

2/3 c nondairy chocolate chips

vegan heavy cream (or nondairy milk) to brush

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Instructions

Make the Dough: In a large bowl whisk together the flour, sugar, baking powder and salt. Place the bowl in the freezer to chill for 15 minutes. Once time has elapsed, remove bowl from the freezer and cut in vegan butter using a pastry cutter. Work the mixture until the butter chunks are about the size of large peas. Create a well in the center and pour in the nondairy milk and vanilla extract. Stir to incorporate the ingredients and then fold in the chocolate chips. The mixture will appear dry but you should be able to pull it into a ball using your hands. Add a tablespoon of nondairy milk if necessary.
Chill: Shape the ball of dough into a flat disk and wrap tightly in plastic wrap. Place in the refrigerator to chill for 30 minutes or overnight.
Cut: Once dough has been properly chilled, place it on a sheet of parchment paper on a baking sheet. Shape it into a circle with an 8 inch diameter using a rolling pin or your hands. Cut into 8 equal-sized triangles. Space scones out as evenly as possible on the sheet using a spatula. Place the baking sheet in the refrigerator to chill for another 15 minutes.
Prep: Preheat oven to 375 degrees F (190 C) while the scones are chilling. Remove scones from refrigerator and brush the top of each one with vegan heavy cream or milk and sprinkle generously with coarse granulated sugar.
Bake: Place scones on center rack of preheated oven and bake for 15 minutes or until lightly golden.