Vegan Chocolate Chip Cinnamon Scones

Hand holding a vegan chocolate chip cinnamon scone on a white cloth with scones in the background.

5 from 2 votes

Vegan Chocolate Chip Cinnamon Scones

These Vegan Chocolate Chip Cinnamon Scones are quick, easy and delicious. This recipe use simple ingredients and yields tender and fluffy scones.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Brunch

Cuisine: American, French

Diet: Vegan, Vegetarian

Servings: scones

Calories: 392kcal

Author: Megan Calipari

Cost: $4

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.

Notes

The dough will look dry at first after you add the wet ingredients. It will come together. Just keep gently tossing it until a shaggy dough forms.

When you are folding the dough on a work surface, just gently fold it, don't knead it! 2-3 folds should make the dough fully come together.

To store: place the scones into an airtight container and store at room temperature for up to 1 day. Or freeze for up to a month.

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