These Vegan Chocolate Chip Cinnamon Scones are quick, easy and delicious. This recipe use simple ingredients and yields tender and fluffy scones. And best of all, they are ready from start to finish in just over 30 minutes!
Its no secret that I love a scone. From Vegan Vanilla Bean Scones, to Vegan Lemon Strawberry Scones and even Gluten-Free Blackberry Scones, I love them all!
And these Vegan Cinnamon Chocolate Chip Scones are one of my favorites. They are filled with chocolate chips and topped with a cinnamon sugar topping which gives them a lightly crisp top. They are truly out of this world!
Why You'll Love This Recipe
This is one of my all-time favorite scones recipes! Here is why:
- This recipe requires simple ingredients.
- And the scones are ready from start to finish in about 30 minutes.
- The combination of chocolate chips and cinnamon in these vegan scones is absolutely delicious.
- And this recipe is easy, so its great for beginners!
- The scones are topped with cinnamon sugar which gives them a delicious crisp top.
Ingredients
Flour: Regular all-purpose flour for these scones. I always recommend King Arthur Brand.
Cinnamon: I love the combination of cinnamon and chocolate so much! And its incredible in these scones.
Leaveners: A combination of baking powder and baking soda keeps these scones light and fluffy.
Non-Dairy Milk: I used oat milk but any non-dairy milk will work.
Vegan Butter: I always recommend Soy Free Earth Balance Buttery Sticks.
Mini Chocolate Chips: Chocolate chips aren't just for Vegan Chocolate Chip Cookies! I like mini chocolate chips better than regular-sized chocolate chips for this recipe. They distribute more evenly through the scone dough.
Substitutions
Instead of cinnamon, use pumpkin spice blend or a chai masala blend.
Step-by-Step Instructions
Step 1. First, combine flour, sugar, baking powder, cinnamon and baking soda in a large bowl.
Step 2. Then, add the vegan butter. Use your fingers to work the butter into the dry ingredients until the mixture looks like a coarse meal.
Step 3. It should look like this.
Step 4. Next, add the mini chocolate chips.
Step 5. Now, add the non-dairy milk, lemon juice and vanilla and gently mix until a shaggy dough is formed.
Step 6. Then, turn the dough onto a work surface and fold it a few times to help it fully come together. Next, gently press the scone dough into a rectangle.
Step 7. Cut the vegan cinnamon chocolate chip scone dough into 8 scones and transfer them to a baking sheet.
Step 8. Brush the top of each scone with non-dairy milk and top with cinnamon sugar, then bake until golden!
Recipe FAQs
To store, transfer the scones into an airtight container and keep at room temperature for 1 day.
Or freeze for up to a month.
Keep the ingredients cold! And once the liquid ingredients are added into the dry ingredients, do not over mix. Gently toss the ingredients together until the dry ingredients are moist.
When you turn the dough out onto a work surface, only gently fold it, do not knead it! Folding the dough will help create layers, kneading will create a tough scone.
Expert Recipe Tips
Keep the vegan buttermilk and cubed butter in the refrigerator until the last moment. Keeping the ingredients cold will help ensure you have fluffy and tender Vegan Chocolate Chip Cinnamon Scones.
And when you add the liquid ingredients, the mixture will look dry at first! Just keep gently tossing the dough and it will come together, I promise!
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📖 Recipe
Vegan Chocolate Chip Cinnamon Scones
Equipment
- 1 Mixing Bowl
- 1 Rubber Spatula
- 1 Chefs Knife or Bench Knife
- 1 Baking Sheet
- Parchment Paper
Ingredients
- 6 tablespoon Non Dairy Milk
- 1 teaspoon Lemon Juice or white vinegar
- 2 teaspoon Vanilla Extract
- 2 Cups All Purpose Flour
- ½ Cup Granulated Sugar
- 1 ½ teaspoon Cinnamon
- 2 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- 8 tablespoon Vegan Butter, cut into ¼" cubes, cold
- ⅔ Cup Mini Chocolate Chips
To Top the Scones
- 1 tablespoon Non-Dairy Milk
- 1 tablespoon Granulated Sugar
- ½ teaspoon Cinnamon
Instructions
- Preheat oven to 400* F. Line a baking sheet with parchment.
- In a small bowl, combine the granulated sugar and cinnamon for the topping. Set aside.½ teaspoon Cinnamon, 1 tablespoon Granulated Sugar
- In a medium bowl or a large measuring cup, combine the non dairy milk, vinegar and vanilla. Place in the refrigerator until ready to use.6 tablespoon Non Dairy Milk, 1 teaspoon Lemon Juice, 2 teaspoon Vanilla Extract
- In a large bowl, combine flour, granulated sugar, cinnamon, baking powder and baking soda. Stir to combine.2 Cups All Purpose Flour, ½ Cup Granulated Sugar, 1 ½ teaspoon Cinnamon, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda
- Add the cold cubed butter into the flour mixture and work the butter in with your fingers until the mixture resembles a coarse meal.8 tablespoon Vegan Butter, cut into ¼" cubes, cold
- Add the wet ingredients into the bowl and use your hands to gently toss the ingredients until a shaggy dough just barely comes together. (See note)
- Lightly flour a work surface and turn the dough out onto it. Fold the sough onto it self a couple of times to bring it all together. (See note)⅔ Cup Mini Chocolate Chips
- Press the dough into a 9"x5" rectangle, then cut once long ways and three times across the short way to create 8 scones.
- Transfer scones to a parchment lined baking sheet, leaving at least 2" of space between each scone, and brush with non-dairy milk and top with the cinnamon and turbinado sugar mixture.1 tablespoon Non-Dairy Milk
- Bake in a 400* oven for 19-21 minutes or until the scones are golden all the way across the bottom. Serve warm.
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