Vegan Chocolate Scones

Scones but with chocolate. The combo you didn't know you needed!

These Vegan Chocolate Scones are crusty on the outside, with a tender, cocoa-enhanced crumb which is studded with rich chocolate chunks. And as if that wasn't enough there's an over-the-top drizzle of chocolate!

Here are the ingredients you need to make Vegan Chocolate Scones:

And a few ingredient notes:

• Cocoa powder - This needs to be unsweetened and Dutch-processed cocoa powder, not natural cocoa powder. I use Fry's cocoa powder.
• Chocolate chips - Or you can use chunks. Many semi-sweet and dark chocolate chips are naturally vegan/dairy-free and are easy to find in pretty much all grocery stores. I tend to use the Kirkland Signature Semi-Sweet Chips from Costco because they are great value and with lots of recipe testing I go through a lot.
• Sugar - You can use pretty much any type of sugar for this recipe. White, cane, brown or coconut.
• Flour - This recipe has only been tested with all-purpose flour. If you are in the UK use plain flour.
• Vegan butter - I always use Earth Balance (from the tub) for all of my recipe testing. You can also use coconut oil, although unless you want an obvious coconut flavour, I recommend using the refined variety.
• Milk - Any non-dairy milk will do, such as almond milk, cashew milk, soy milk or oat milk. I do recommend you use an unsweetened one if possible though.

Vegan Chocolate Scones can be ready in just a few easy steps:

1. Mix the dry ingredients together in a large bowl, then cut/rub in the vegan butter so that it looks almost like coarse bread crumbs.
2. Add the chocolate chips and wet ingredients to the dry ingredients. Mix with a knife until pretty much combined then use your hands to bring it together.
3. Turn out, shape into a disc, then cut into wedges with a sharp knife.
4. Transfer to a lined baking sheet, then pop in the fridge for 15 minutes before baking.
5. Mix the chocolate glaze and drizzle it on the cooked scones.

Make this scone recipe your own with these variations:

• Replace the cocoa powder with the same amount of flour to make vegan chocolate chip scones, instead of double chocolate scones.
• Add a handful of dried fruit like sour cherries or cranberries for pops of chewy fruit, and sweetness.
• Add some fresh raspberries.

Vegan Chocolate Scones are best served on the day they are made but will keep for up to 3 days in an airtight container or for 3 months in the freezer.

You can enjoy them at room temperature or warm them before serving to refresh them. Reheat in a microwave. About 10 to 15 seconds for one scone or pop them on a tray in the oven and bake at 320°F (160°C) for 7 minutes. If you plan on reheating them it's best to not glaze them until after reheating.

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