Vegan Chocolate Chip Scones

Vegan chocolate chip scones

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  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
385 Calories
19g Fat
53g Carbs
5g Protein
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 385
% Daily Value*
Total Fat 19g 24%
Saturated Fat 8g 38%
Cholesterol 7mg 2%
Sodium 327mg 14%
Total Carbohydrate 53g 19%
Dietary Fiber 3g 10%
Total Sugars 26g
Protein 5g
Vitamin C 0mg 0%
Calcium 130mg 10%
Iron 3mg 15%
Potassium 170mg 4%
*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.

Ingredients

  • 2 cups 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)

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.

Tip

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

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