Vegan Chocolate Chip Scones Recipe

Vegan chocolate chip scones

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Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 8 servings
Nutrition Facts (per serving)
383 Calories
19g Fat
53g Carbs
5g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 383
% Daily Value*
Total Fat 19g 24%
Saturated Fat 7g 37%
Cholesterol 0mg 0%
Sodium 328mg 14%
Total Carbohydrate 53g 19%
Dietary Fiber 3g 10%
Total Sugars 26g
Protein 5g
Vitamin C 0mg 0%
Calcium 131mg 10%
Iron 3mg 15%
Potassium 172mg 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.


  • 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 vegan chocolate chips

  • 1/3 cup soy milk

  • 3 teaspoons egg substitute, 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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