Vegan Chocolate Chip Scones Recipes

VEGAN CHOCOLATE CHIP SCONES

Steps:

• Preheat your oven to 400 degrees F (or 205 degrees C) and line a baking tray with a silicone baking mat or parchment paper. Also mix your flaxseed and water in a small bowl and set aside (I like to refrigerate mine so it sets faster).
• Add flour, sugar, baking powder, and salt (if using) to a large bowl (if using a stand mixer, add them directly to the mixing bowl) and whisk them together. Next, cut in the coconut cream or butter. Instructions on how to do this are in the article above.
• Now create a small well in the center of your dry / coconut cream or butter mixture. Add in the non-dairy milk, set flax egg, and vanilla extract. Stir with a strong wooden spoon or your hands until you have a somewhat sticky dough. Fold in your chocolate chips gently.
• Next, turn out your dough onto a lightly floured work surface. You may need a spatula to help you get all the dough out of the bowl. Turn over the dough gently so both sides are very lightly dusted with flour. We're not trying to dry out the dough more, but this makes it easier to work with. Flatten the dough with the palms of your hands until it's a uniform circle about 1 inch thick. Mine was about 10 inches in diameter and 1 inch thick.
• Cut the dough into 8 even pieces. Cut the circle down the middle, then cut each of those sides down the middle. Now you should have 4 quadrants. Cut each quadrant down the center and you will have 8 even pieces! You can use a knife, pizza cutter, or pastry cutter for this step. I recommend using a toothpick or (carefully) your knife to draw lines where you plan to cut, if getting the pieces even is important to you.
• Place each scone about 2 inches apart on your lined baking sheet. If you used vegan butter instead of coconut cream, you may choose to spread them out more (to possibly a second sheet) or refrigerate them for 15 minutes before baking them, as any kind of butter will spread more than coconut cream.
• Bake the scones for about 15-20 minutes, depending on how you like them. For soft scones, bake about 14-15 minutes. Your scones may or may not change in color. For a crispy edge but still a soft scone, bake for between 16 and as long as 20 minutes. The longer you bake, the crispier edge you will get as well as some light brown color on the edges, but be aware that this will make your scone overall less soft.
• Store scones in an airtight container for up to 7 days, or freeze in a freezer safe container for up to 3 months.

VEGAN CHOCOLATE CHIP SCONES

Steps:

• Preheat the oven to 425°F Grease a large baking sheet and set it aside.
• In a large bowl, combine the flour and sugar. Using a pastry blender or two forks, cut in the vegetable shortening until the mixture forms coarse crumbs.
• In a small bowl, whisk together the soy milk, tofu, and vanilla.
• Add the contents of the small bowl and the chocolate chips to the crumb mixture and blend with a fork until the mixture forms a soft dough.
• Place the dough onto a lightly floured surface and gently knead it 5 or 6 times.
• With a lightly floured rolling pin, roll the dough into a 7-inch circle. Cut it into 8 wedges and place them about an inch apart on the prepared baking sheet.
• Pierce the top of each with a fork. Bake for 18 to 20 minutes or until the scones are golden brown.
• Serve hot.