Fluffy Vegan Chocolate Chip Scone Recipe

I’ve always loved eating scones growing up. Even when there were some I came across that I didn’t like, I’d pretend I did. Why? Because I thought they were “fancy” treats from England!

I’ve always found London England alluring, though I’ve yet to visit. There’s always been something about the city that translated so vividly in big motion pictures and TV programs I would watch as a kid. And somehow, when my family and I would go for high tea, with every tuck into a scone, I felt more and more English!

PS, I originally wrote this blog post for my European friends at Tea and The Gang, located in Oslo, Norway! You can find my post on their site here.

Even though today I know there isn’t much fanciness to scones, they still remind me of how much I used to dream of visiting England & Great Britain. This is why I like to make them at home from time to time.

Today’s recipe is for Traditional Vegan Chocolate Chip Scones

The trick to getting a good vegan scone: using a flax egg or a chia egg (I went with chia)! For those unfamiliar, a chia egg is simply chia seeds mixed with water. Once mixed and settled, the chia and the water begin to form a gel-like consistency, similar to that of an egg!

Here are all the ingredients you’ll need to get started on your vegan chocolate chip scones!

1 chia egg (1 tbsp chia seeds + 2 ½ tbsp water)
3/4 cup almond milk (I used unsweetened vanilla flavour)
3/4 cup of all purpose flour
4 heaping tbsp Earth Balance vegan butter
1 tbsp baking powder
1/4 cup of agave nectar
1/2 cup of dark chocolate chips (ensure no milk ingredients are on the label for vegan option.
2 tsp cocoa powder
1/4 tsp coarse sea salt

Instructions

Preheat oven to 400 degrees F

Prepare your chia egg in a small mixing bowl and once the gel texture begins to form (3-5 minutes or so), add your almond milk.

In a separate medium sized mixing bowl, combine your flour, baking powder, agave nectar, cocoa powder and salt. Whisk together for 2-3 minutes or so.

Add your vegan butter (room temperature) to the mix and whisk together with a fork.

Quickly mix your chia seed and almond milk mixture again and slowly add to your bowl of dry ingredients, using a fork to mix together. Fold in your chocolate chips and mix until your chocolate chips are evenly dispersed.

Line baking sheet with parchment paper, lightly flour, and using your hands, begin to form triangular shaped scones, about 1 inch to 1.5 inches in height.

Let them bake for about 15-20 minutes or so. You will see them begin to turn golden brown. Once nice, golden and fluffy, pull them out and let them cool for about 2 minutes or so before enjoying!