Easiest Vegan Chocolate Chip Scone Recipe

Hockey pucks, door-stoppers, giant balls of flour… These are the things I typically hear when referring to scones. Fortunately, none of these are true of a scone… At least, not a well-prepared scone.

These vegan chocolate chip scones are guaranteed to knock your socks off. We’re talkin’ buttery, crispy-on-the-outside, yet oh-so-moist on the inside realness here.



First, I have a confession to make:

I’ve royally angered the scone gods.

Not too long ago, I published a vegan “scone” recipe that was.. Well, wrong.

No, really. I’m not even linking to the posts because they’re that offensive.

Now, don’t get me wrong: the recipes were delicious.. They just weren’t scones; they were cookie recipes.

So What Should a Vegan Chocolate Chip Scone Taste Like!?

After the blunder, I did what any obsessive person would do: I thoroughly researched the topic of scones.

Now, despite their terrible, dry reputation; scones shouldn’t be either too dry or too moist.

In the past, my only introduction to scones were these terribly dense, crumbly messes served at a cafe.. So you can’t really blame me for not having a proper reference.

“Not for me!” I thought to myself as I nearly choked on crumbs (as I’m sure others did as well).

Other times, fearing their dry reputation, people have a tendency to under-bake scones.. resulting in a chewy, soggy mess.

No thank you.

Instead?

Scones should be slightly browned on the outside, with a bit of crispiness.. All while maintaining inner softness without any under-baking occurring.

It sounds more difficult than it is, but what this comes down to is the dough consistency. The best change I made was learning how to “undermix” the dough, maintaining small pockets of flour.

Any over-mixing, on the contrary, will result in a stereotypical tough scone.. And honestly, a tough scone is better suited for hand-to-hand combat than eating.

Easiest Vegan Chocolate Chip Scone Recipe in Existence!

Beside these scones being unbelievably delicious, I can’t believe how easy they are to throw together.

I am happy to say that (other than rolling and cutting), these vegan scones are made almost entirely in a stand mixer! I know I’m not the only one appreciating the simplicity.

(Can I get an amen!?)

Here’s the Video Recipe for Vegan Chocolate Chip Scones

Nick @ ServingRealness.com Serves 8 Vegan Chocolate Chip Scones 385 Easiest Vegan Chocolate Chip Scone Recipe These vegan chocolate chip scones are guaranteed to knock your socks off. We're talkin' buttery, crispy-on-the-outside, yet oh-so-moist on the inside realness here. 20 minPrep Time 25 minCook Time 45 minTotal Time Save Recipe Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients 2 flax eggs (1 Tablespoon ground flaxseed + 3 Tablespoons water per "egg")

1 1/2 sticks vegan butter

2 cups all-purpose flour (+ more for dusting)

1 Tablespoon sugar

1 Tablespoon baking powder

1/2 cup soy milk

1 cup non-dairy chocolate chips Instructions Preheat oven to 400°F Start by putting the butter in the freezer, this is especially important if your home is warm Otherwise, prepare your flax eggs by whisking ground flaxseeds with water. Let sit for approximately 15 minutes, or until thickened In a stand mixer, incorporate the flour, sugar, and baking powder together on a low speed Next, cube the butter, pour into flour mixture, and mix on low until butter has become pea-sized Add the eggs and milk now, and again mix on low for just a moment (until the mixture has barely come together) Finally, add the chocolate chips and mix very quickly once again, the goal being to mix the dough as lightly as possible On a floured surface, pour out the mixture into a small mound With your hands, lightly push the outside edges together to begin forming a large ball Turn onto its side a couple of times to get a semi-uniform shape Now, with a rolling pin, roll the dough out to 3/4" - 1 inch thick.. Reshaping the outer edges as needed to keep round Now flour a sharp knife and separate dough into 8 equal triangle-shaped pieces Transfer to a baking tray and bake for 20-24 minutes Remove from oven once slightly golden and let cool on tray for 5 minutes Try not to burn yourself as you devour the deliciousness Notes Store these babes in a sealed container at room-temperature. That being said, they are best eaten within 48 hours, so some suggest freezing unused dough after it's cut (and obviously rather than baking). Simply toss in the oven when you're ready for it and add an extra 5 minutes or so to compensate for them being frozen. Nutrition Calories 385 cal Fat 24 g Carbs 40 g Protein 5 g Click Here For Full Nutrition, Exchanges, and My Plate Info 7.8.1.2 90 Nick Abell

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