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Vegan Triple Chocolate Scones

Chocolate. Chocolate. And more chocolate! These Vegan Triple Chocolate Scones have it all. They are filled with cocoa, espresso and non-dairy chocolate chips. This triple threat is the way to start your mornings.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Keyword: allergy-friendly, dairy free, egg free, nut free, scones, vegan cookies, vegan scones
Servings: 8 servings
Author: Jeanne Fitzgibbons

Ingredients

Scones

  • 2 c all-purpose flour
  • 1/3 c granulated sugar
  • ¼ c cocoa powder
  • 1 tbsp espresso powder
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • 1 egg replacer replacement
  • 1/2 c plus 2T non-dairy buttermilk
  • 8 tbsp non-dairy margarine
  • 1 tsp vanilla extract
  • 1 c mini non-dairy chocolate chips

Topping

  • 1 tbsp melted non-dairy margarine
  • 1-2 tbsp raw turbinado sugar

Instructions

  • Preheat oven to 375 degrees. Follow directions to make the egg replacer and set aside. Make the non-dairy buttermilk by adding ½ tablespoon of vinegar to the non-dairy milk.
  • Line a baking sheet with parchment paper and set aside.
  • In a large bowl, mix the flour, sugar, cocoa, espresso, baking powder and sea salt. Grate the frozen non-dairy margarine and add it to the flour mixture. Using a fork, pastry cutter or your hands, mix together until the mixture resembles coarse crumbs.
  • Add the egg replacer and the non-dairy buttermilk and vanilla and mix until combined. The dough should look crumbly but will clump together. Add the non-dairy chocolate chips and stir until evenly mixed.
  • Dust a surface with flour and add the dough mixture. Form a 10-inch circle and cut into 8 different scones. I like to place them in the refrigerator for 30 minutes to firm them up but you can cook them right away if you want.
  • Remove and transfer to the baking sheet. Melt the non-dairy margarine and brush the tops of the scones. Sprinkle with the turbinado sugar. Bake for 20 minutes. Transfer to a baking sheet to cool. Serve cool or warm.

Notes

NOTE: Gluten-free flour can be substituted for all-purpose flour.