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  • Alison Elliott

Vegan Chocolate Chip Scones

Prep Time: 10 Minutes

Bake Time: 25 Minutes

Total Time: 35 Minutes


2 c. Flour

7 tbsp. Sugar

1 tbsp. Baking powder

1/2 tsp. Salt

6 tbsp. Vegan butter (melt for 30 seconds in the microwave) (sustainably sourced)

1 c. Mini chocolate chips

1/3 c. Plant milk (coconut, almond, hemp, oat, soy etc.)

3 tbsp. Bob's Red Mill Egg Replacer (+6 tbsp. water)


Preheat the oven to 400 degrees. In a bowl combine all of the dry ingredients: the flour, 5 tbsp. of sugar, baking powder, and salt. Stir the ingredients together well with a wooden spoon. Add the melted vegan butter and mix well.

In a separate bowl combine the water and egg replacer. Add the mixed egg replacer and plant milk to the bowl with all the dry ingredients. Once the ingredients are all combined and mixed together stir in the chocolate chips.

To form the scones rip off medium sized pieces of the dough (1/2 c. pieces). Roll the dough into a circle in your hands and place the dough on a greased baking sheet (or lined with compostable parchment paper). Sprinkle the additional 2 tbsp. of sugar onto all of the scones. Bake in the oven for 20-25 minutes. Enjoy for up to 1 week.

Serving Size: 10

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