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
Scale
- 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.