Vegan Chocolate Chip Scones Recipe (Gluten Free)
These amazingly easy vegan chocolate chip scones are buttery, flaky, tender, and sweet! Made in one bowl with oat flour and just 6 other ingredients, simple vegan scones are the perfect breakfast treat, mid morning snack, or vegan dessert!
Why you’ll love these easy vegan scones:
If you’re looking for the perfect flaky, tender, and sweet vegan scone recipe that won’t completely dry out in your mouth, then look no further. This vegan chocolate chip scone recipe is absolutely delicious.
Not only is it super easy (just one bowl!), but these vegan scones honestly stand to compete with Starbucks (and if you really miss Starbucks, try these vegan blueberry scones!). You won’t even miss the dairy and eggs (trust me 😉 )!
Bursting with melty chocolate chips, these vegan scones are totally customizable (you can make them into raspberry scones too!), naturally gluten free (we’re using just oat flour!), and perfect for a vegan breakfast with a cup of coffee!
Ingredients for chocolate chip scones:
Here is all that you need to make these vegan gluten free scones:
- Oat flour: This vegan scone recipe is naturally gluten free using a combination of oat flour and arrowroot starch. That being said, if you are not gluten free, you can use all purpose flour, a combination of pastry flour, or even einkorn flour.
- Granulated sugar: To ensure that your granulated sugar is vegan, use organic sugar. I use Florida Crystals. You can also use raw cane sugar or coconut sugar.
- Leavening agents: This is your baking powder and baking soda.
- Frozen vegan butter: I used Miyoko’s here- my favorite! However, Miyoko’s isn’t nut free, so if you’d like a nut-free vegan butter, I recommend Flora Plant Butter. You could also use frozen coconut oil if you’d like instead!
- Vegan buttermilk: This is a combination of dairy free milk (soy milk, almond milk, oat milk, or your favorite!) combined with apple cider vinegar. You could also use Forager Project cashew milk drinkable yogurt- it acts just like buttermilk!
- Vanilla extract: For extra flavor!
- Vegan chocolate chips: I used Enjoy Life here, but often times will use Pascha Chocolate. Valrhona also has a wonderful new dairy free vegan “milk” chocolate, Amatika, that’s amazing!
Do scones need eggs?
Contrary to popular belief, scones actually do not need eggs, if you’re making vegan scones 😉 We’re not even really using an egg replacement in this recipe.
While eggs do add structure and lift to more conventional baking recipes, we’ve developed this recipe to not need an egg replacement when compared to the classic scones recipe.
The result? Absolutely perfect. Still fluffy, light, and
How to make vegan chocolate chip scones (overview)
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
Here’s a quick step by step with photos on how to make these amazing vegan gluten free scones:
- Start by whisking together the dry ingredients.
In this instance, we are including the sugar in the dry ingredients! Whisk together the oat flour, sugar, arrowroot starch, baking powder, and baking soda.
- Cut in the vegan butter.
Your vegan butter should be frozen and cubed. You can either grate the vegan butter in, or use a pastry cutter or fork. Or you can simply use your hands!
- Add in the remaining ingredients.
Pour the vegan buttermilk (our replacement for cream found in traditional scones!) into the sandy mixture, along with the vanilla extract.
- Then add in the chocolate chips.
You’ll stop mixing the dough just before the dry ingredients have been fully incorporated. Then add in the chocolate chips (I used Enjoy life here, but often times, I’ll use Pascha Chocolate!), and mix until evenly distributed.
- Shape the scones:
You’ll press the scone dough into the form of a flat disk, about 7 inches in diameter.
- Cut the scones:
Slice the scones diagonally into 8 equal gluten free and vegan chocolate chip scones.
- Bake!
Sprinkle extra chocolate chips on top, or brush with soy milk (in Europe, soya cream), and bake separated from the circle. That means, after you’ve sliced your scones, separate them onto the baking sheet to ensure they don’t bake together!
Different vegan gluten free scones flavors:
Don’t want to make chocolate chip scones? Here are some other flavor add-ins instead:
- Freeze dried strawberries or raspberries
- Fresh blueberries
- Lemon juice + lemon zest
- Orange zest + vanilla
- Cinnamon
- Chopped walnuts, hazelnuts, peanuts, or pecans
- Raisins or cranberries!
You can also top this vegan scone recipe with a simple glaze, vegan butter, and/or jam!
Tips & tricks for making scones:
Traditionally, scones are made by grating frozen butter into the flour mixture. Alternatively, you can also use a pastry cutter. But if you don’t have either of those lying around, you can also use a fork or even just your hands to “cut” the vegan butter into the flour mixture!
Most recipes, we call for room temperature ingredients, but scones really do need cold ingredients. Make sure that your non-dairy milk (soy milk, cashew milk, almond milk, oat milk, etc.) is straight from the fridge, and that you’ve really frozen your vegan butter.
This is technically optional, but it really helps the vegan scones keep their shape while baking!
This is actually more common than you think. Many people go months without swapping out their baking powder (I go through baking powder so much with all my baking ha!). Try this method in testing whether or not your baking powder is still viable. 
You’re just going to absolutely love these easy vegan chocolate chip scones!! They’re the perfect mid-morning breakfast treat with a cup of coffee or tea, or even a fun snack or vegan dessert!
These chocolate chip scones are perfect for Mother’s Day, Valentine’s Day, or even a holiday morning, like Christmas. Everyone will absolutely love these scones, whether or not they’re vegan!
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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Vegan Chocolate Chip Scones Recipe (Gluten Free)
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Breakfast
- Method: Baking
- Cuisine: British
- Diet: Vegan
Description
These amazingly easy vegan chocolate chip scones are buttery, flaky, tender, and sweet! Made in one bowl with oat flour and just 6 other ingredients, simple vegan scones are the perfect breakfast treat, mid morning snack, or vegan dessert!
Ingredients
- 3 cups (300 g) oat flour
- 1 tbsp arrowroot starch
- 2 tsp baking powder
- 1 tsp baking soda
- 1/3 cup (70 g) granulated sugar or coconut sugar
- 10 tbsp vegan butter, cubed and frozen
- 2/3 cup (170 g) vegan buttermilk, cold
- 1 tsp vanilla extract
- 1 cup vegan chocolate chips, plus more for garnish
Instructions
- Please read through all instructions before beginning.
- Prep: Measure out all ingredients before beginning. Preheat the oven to 400F.
- Whisk together the dry ingredients: In a large bowl, whisk together the oat flour, arrowroot, baking powder, baking soda, and sugar. Prep the vegan buttermilk.
- Cut in the butter: Add the cubed frozen vegan butter to the dry mixture, and use a fork, pastry cutter, or your hands to cut the butter into the flour until it resembles a pea-sized sandy texture.
- Finish the scone dough: Add in the vegan buttermilk and vanilla extract, and use a spoon to mix the dough just before the dry ingredients are completely integrated.
- Add in the chocolate chips: Stir in the chocolate chips until evenly distributed. The dough will be sticky.
- Form the vegan scones: Use oat flour to flour a piece of parchment paper. Spoon the dough into the middle, and sprinkle flour on top of the dough. Gently shape the dough into a flat disk that’s about 7″ in diameter. Then fold the dough in half and then quarter. Press the dough down (flouring your hands once more) and shape into a flat disk again, about 7″ in diameter. This will help to laminate the dough. Use a bench scraper to divide the scones into 8 equal scones.
- Bake the scones: Place the piece of parchment paper onto a baking sheet, and gently separate the scones to be spaced apart. Sprinkle extra chocolate chips and granulated sugar on top if desired. Place the baking sheet into the freezer to chill for 5-10 minutes. Then place the scones into the oven to bake for 20-22 minutes.
- Serve and enjoy! Remove the scones from the oven. They will be lightly golden on top, and still soft. They will solidify more as they cool. Allow the scones to cool for 10-15 minutes before enjoying. Store any leftovers in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
Oat flour: If you don’t want to use oat flour/don’t need these scones to be gluten free, you can also use all purpose flour instead. For an oat flour swap, you can also use gluten-free 1:1 baking flour.
Gorgeous scones! So quick and easy to make, my go to recipe, never buying scones again! Soft and buttery, crumbly but not too crumbly. I use raisins as a Brit for a more classic scone and it’s amazing! All my non vegan family love them, and I make them every week for them now! Thank you so much!!