Vegan Chocolate Chip Scones

Vegan chocolate chip scones

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Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 8 servings
Nutrition Facts (per serving)
328 Calories
19g Fat
42g Carbs
4g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 328
% Daily Value*
Total Fat 19g 24%
Saturated Fat 8g 38%
Cholesterol 7mg 2%
Sodium 340mg 15%
Total Carbohydrate 42g 15%
Dietary Fiber 2g 9%
Total Sugars 26g
Protein 4g
Vitamin C 0mg 0%
Calcium 128mg 10%
Iron 2mg 11%
Potassium 153mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The secret to making scones — whether vegan or not — is to use very cold butter, or, in this case, vegan margarine. Soy margarine works well in vegan scones, and make sure the chocolate chips you're using are dairy-free as well. Making homemade vegan scones is quite simple, as this recipe shows. Plus, they're homemade, egg-free, low-fat, and cholesterol-free.


  • 2 cups all-purpose flour

  • 5 tablespoons sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 6 tablespoons vegan margarine, cut into pieces

  • 1 1/2 cups chocolate chips

  • 1/3 cup soy milk

  • 3 teaspoons egg replacer, dissolved in 1/4 cup water

  • 1/4 cup water

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 400 F.

  3. In a large bowl, combine the flour, 3 tablespoons of the sugar, baking powder and the salt.

  4. Cut in the vegan margarine.

  5. Stir in the chocolate chips.

  6. In a separate bowl, whisk together the soy milk and egg replacer.

  7. Combine with dry ingredients, and stir until dough forms.

  8. 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.

  9. Place the triangles on a baking sheet and sprinkle with the remaining sugar.

  10. Bake 20 to 25 minutes until lightly golden.


  • Start with very cold butter. This will produce a better texture for the scone.

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