Vegan Chocolate Scones with rich, dark, cocoa-infused crumb, chocolate chunks, and an over-the-top chocolate drizzle!
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!
Enjoy just as they are or split and spread with a generous spread of vegan butter, nut butter, or chocolate spread.
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.
How To Make Vegan Chocolate Scones
Vegan Chocolate Scones can be ready in just a few easy steps:
- 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.
- 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.
- Turn out, shape into a disc, then cut into wedges with a sharp knife.
- Transfer to a lined baking sheet, then pop in the fridge for 15 minutes before baking.
- Mix the chocolate glaze and drizzle it on the cooked scones.
Success Tip - Try not to handle the dough too much and don't skip the refrigeration step. Scone dough needs to be kept as cold as possible to bake up perfectly with the correct texture.
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.
Tips For Storing
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.
Dutch Process cocoa powder is washed in an alkaline solution of potassium carbonate. This makes it PH-neutral and mellow in flavour. Because of this it does not react with baking soda and is usually (but not always) used with baking powder (like in this recipe). Natural cocoa powder is much darker and stronger in flavour than Dutch process cocoa powder. It is also acidic because it isn't neutralized in the same way as the Dutch-processed variety. That is why it is often used in recipes that call for baking soda.
I have not tested this recipe with gluten-free flour.
More Vegan Scones
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Vegan Chocolate SconesAuthor:
- 2½ cups (312 grams) all purpose flour
- ½ cup (58 grams) cocoa powder , Dutch processed not natural
- ¼ cup (50 grams) cane, white, brown or coconut sugar , plus a little more for sprinkling
- ¾ teaspoon fine sea salt
- 4¼ teaspoons baking powder
- ½ cup (112 grams) vegan butter , or coconut oil (it needs to be cold & hard)
- 1 cup (200 grams) dairy free chocolate chips , or chunks
- 1 teaspoon vanilla extract
- about ¾ cup (180 ml) plant milk
For the drizzle (optional)
- ¼ cup (50 grams) dairy free chocolate chips
- 2 tablespoons plant milk
- Line a large baking tray with parchment paper or a silicone baking mat.
- To a large mixing bowl add the flour, cocoa powder, sugar, salt, and baking powder. Whisk them together.
- Cut the cold butter into small chunks and add to the flour mixture. Cut it into the flour with a pastry cutter, or rub it in with your fingertips until all of the big lumps are rubbed in and the flour looks like very coarse bread crumbs. Be as quick as you can. The trick to great scones is to keep everything cold.
- Add the chocolate chips, then pour in the vanilla and about ¾ of the milk and stir with a dinner knife to bring it together. Add the rest of the milk gradually (you might not need it all, or you might need a tiny bit more), and keep stirring to form a very rough dough.
- Pour out and onto a lightly floured counter and with floured hands, work the dough into a ball as best you can. It will be a bit sticky. If it’s too sticky, add a little more flour (not too much). If it seems too dry, you can add a tiny drop more milk.
- Press into a disc that's about 1 inch high and with a sharp knife or bench scraper cut it into 8 wedges. Transfer each wedge to the prepared baking tray then pop the tray in the fridge.
- Preheat your oven to 400°F (200°C) while the dough chills.
- Sprinkle the scones with a little sugar then bake in the oven for 23 to 25 minutes or until puffy and cooked through (if you aren't sure you can insert a toothpick or skewer and it should come out mostly clean).
- Transfer to a wire rack to cool.
For the optional chocolate drizzle
- Put the chocolate and milk into a small bowl and either melt very carefully and slowly in a microwave or over a bowl of simmering water.
- Use a spoon to drizzle the melted chocolate mixture over the scones.