Dairy Free Scones with Chocolate Chips - Nourished with Natalie (2024)

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These dairy free scones are perfectly tender, flaky, and filled with chocolate chips. Paired with coffee they make a delicious breakfast treat. Plus, did I mention they’re also vegan and easily made gluten free?! I make these just about every Sunday, they’re that good!

My scone recipe is by FAR my most recreated recipe on the internet (and in my household)! So, I figured it finally deserved a spot on the blog.

This vegan scone recipe is not only super tasty, but it also comes together insanely quickly. If you want to bake something quick that will impress, scones are the answer. Paired with chocolate chips and an easy vanilla glaze, these scones are impossible to resist!

And, if you’re looking for scones that are dairy free but still manage to be delicious and flaky, you will love these. They are also ridiculously easy to customize.

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WHY YOU’LL LOVE THIS RECIPE

Ready in under 30 minutes – If you need a baked treat ready to go in under 30 minutes, these dairy-free scones are for you. They take 10 minutes to make (you can even probably make them in 5…they’re that easy!) and 20 minutes to bake.

No crazy ingredients – Chances are you have all the ingredients you need for these scones already. With only 9 ingredients, these vegan chocolate chip scones require just the basics to make.

Easy to make substitutions – These scones are super versatile! You can make a bunch of different variations and substitutions. Make sure to keep reading to see my recommendations, I’ve included a TON of options below.

Dairy Free Deliciousness – Plus, they are of course, so tasty! Just because they’re vegan doesn’t mean they sacrifice flavor! Flaky, tender scones with a hint of chocolate and an (optional) glaze to add a boost of sweetness. Need I say more?

INGREDIENTS NEEDED (AND SUBSTITUTIONS)

To make these vegan chocolate chip scones you will need the following ingredients:

All-Purpose Flour – Want to make gluten free and dairy free scones? I have seen multiple successful reviews from those using 1:1 Gluten Free flour blend. You can also sub up to 50% of the all purpose flour with oat flour, however the scones will be a bit more dense and you may need to add an extra teaspoon or two of liquid.

Sugar – Granulated sugar is my personal favorite in these scones, but you can also use coconut sugar or brown sugar.

Vegan Butter: I highly recommend Earth Balance butter sticks! They’re my favorite for baking recipes. I find that vegan butter scones taste significantly better than solidified coconut oil, so I personally wouldn’t sub, but in a pinch that switch should work. It’s also key to make sure to use cold butter to get the perfect flaky scone.

Non-Dairy Milk: A bit of dairy-free milk helps add creaminess. Any plant milk is fine…oat milk, almond milk, soy milk, coconut milk etc!

Apple Cider Vinegar: Apple cider vinegar is mixed with the milk to create a buttermilk. You can sub lemon juice, fresh or bottled. Don’t have on hand? You can omit and you won’t notice too much of a difference, just a slightly less fluffy scone.

Chocolate Chips: Chocolate chips are my favorite add-in to these scones. But if you’re not a big chocolate chip fan, fear not! Keep scrolling for other variations.

Salt, Baking Powder, Vanilla Extract – Essential scone ingredients for flavor and rise.

HOW TO MAKE VEGAN SCONES

Making these dairy free scones is incredibly easy. If you have 30 minutes, you can have fresh scones prepped and ready to enjoy! For full ingredients and instructions make sure to read the recipe card below.

Step 1: Preheat your oven to 400F. Additionally, take out a sheet pan and parchment paper. You can find my favorite reusable mat here.

Step 2: Whisk together the flour, sugar, baking powder, and salt in a medium sized mixing bowl.

Step 3: Either cube or grate the cold vegan butter and add it into the bowl. I prefer to grate it in, as I love the flaky texture it yields. But, you can also just add the butter in small/medium sized chunks to save time.

Step 4: Cut the butter into the flour using a pastry cutter. If you don’t have a pastry cutter, you can use a fork. Essentially, you’re just working the small chunks of butter into the flour mixture until roughly combined.

Avoid using your hands (too much) as the heat from them will start to melt the butter.

Step 5: In a smaller bowl, mix together the non-dairy milk, apple cider vinegar and vanilla. Pour the liquid mixture into the dough and work the two together using a spatula.

Step 6: Once roughly combined, fold in the chocolate chips. You can use your hands to form the dough into a non-sticky ball.

Step 7: Place your dough on to a lightly floured surface and flatten down until it’s about 1 inch thick. Cut into 8 pieces and space apart on a prepared baking sheet.

Step 8: Bake for 18-23 minutes or until golden brown.

Step 9: Whisk together powdered sugar, vanilla, and non-dairy milk to form a glaze. Once the scones are cool, drizzle the glaze on top of the scones.

DAIRY FREE SCONE VARIATIONS / ADD INS

Want to make scones but don’t have chocolate chips? Or, have leftover coffee? Try one of these variations below!

Blueberry Scones: Sub chocolate chips for frozen or fresh blueberries or white chocolate chips.

Coffee Scones: Sub half (or even all) the non-dairy milk for coffee. If using all coffee, add a tablespoon or two of extra sugar.

Vanilla Scones: Leave out the chocolate chips and add an additional tablespoon or two of sugar for vanilla scones. Add the glaze and they are just like Starbuck’s vanilla bean scones.

Lemon Scones: Swap out a tablespoon of dairy free milk for a tablespoon of fresh lemon juice. Additionally, add a teaspoon of lemon zest to the batter.

WHAT TO SERVE WITH SCONES

There’s so many options as to what you can serve with these scones. For breakfast, I recommend serving these scones with a side of fruit and/or jelly. I also highly encourage serving these scones with a tall cup of coffee or tea (or both!).

For dessert, dress these scones up by serving alongside a scoop of vanilla ice cream or frosting.

STORAGE & REHEATING

Scones are definitely best served fresh as they dry out quickly. But, if you do happen to have leftover scones you can store at room temperature in an airtight container for 1-2 days. After that, transfer to the fridge for an additional 2-3 days.

If you know you’ll have leftover scones, I highly recommend freezing them. To freeze scones, let cool to room temperature and then place in the freezer on a plate for 30 minutes. Once, the scones are frozen, place in an airtight container for up to 2-3 months. To reheat the scones, let thaw at room temperature or reheat in the microwave.

If you know you’re going to be freezing scones, I recommend leaving the icing off so that you can reheat the scone without the icing melting.

FREQUENTLY ASKED QUESTIONS (FAQ)

OTHER DELICIOUS SCONE RECIPES

Looking for other delicious breakfast recipes? Find some of my favorite ones below!

• Coffee Scones
• Blueberry Lemon Scones
• Pumpkin Scones

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