These Gluten-Free Vegan Chocolate Chip Scones are an easy recipe to make with clean ingredients. They are a healthier, plant-based version that is egg-free, dairy-free and grain-free making them perfect for breakfast or a dessert!
Gluten-Free Vegan Chocolate Chip Scones
Here's why this recipe works - my top 3 reasons:
- It's gluten-free and vegan
- Can be prepared in under 15 minutes
- Made with clean ingredients
It's Gluten-Free And Vegan
You could probably easily find a gluten-free scone recipe.
However, it would very likely contain non-vegan butter and eggs.
And, you could also probably easily find a vegan scone recipe, which would likely contain white flour.
You'll love how this recipe is both gluten-free and vegan!
Can Be Prepared In Under 15 Minutes
There are a few steps to make the scones, but they are all quick and easy.
You can have these ready to go in the oven in under 15 minutes!
Made With Clean Ingredients
These Gluten-Free Vegan Chocolate Chip Scones are a healthier version of traditional scones.
Traditional scones are typically made with unhealthy ingredients like these:
S.A.D. (Standard American Diet) Scone Typical Ingredients: White Flour, White Sugar, Butter, Cream, Eggs, Yogurt
This healthier version is vegan, gluten-free, dairy-free, egg-free, paleo-friendly and contains no refined sugar.
Want More Healthy Plant-Based Dessert Recipes?
Check out these:
- Flourless Vegan Snickerdoodle Cookies
- Vegan Chocolate Fudge Truffles
- No-Bake Chocolate Chip Cranberry Cheesecake
- or my CLEAN EATING Cookbook with 75+ plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Gluten-Free Vegan Chocolate Chip Scones
{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Egg-Free | Paleo-Friendly | No Refined Sugar }
Ingredients
For the dry ingredients:
- 2 ½ cups Bob's 1-to-1 Gluten-Free Baking Flour
- ½ cup organic unrefined granular sweetener
- 2 teaspoons aluminum-free baking powder
- ½ teaspoon Himalayan pink salt
For the wet ingredients:
- 1 ½ sticks Earth's Balance vegan butter (room temperature)
- ¾ cups homemade almond milk
For the flax egg:
- 1 tablespoon organic ground flax seeds
- 2 tablespoons water (filtered/purified)
For the add-in:
- 1 cup Enjoy Life semi-sweet mini chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a cookie sheet lined with parchment paper and set aside.
Prepare the flax egg:
- Add all the ingredients for the flax egg to a small bowl and whisk together well.
- Place the bowl in the refrigerator to thicken while you prepare the rest of the recipe.
Prepare the dry ingredients:
- Add all the dry ingredients to a large mixing bowl and stir until well combined. Set aside.
Prepare the wet ingredients:
- Cut the sticks of butter into small squares and add them to the bowl of dry ingredients. Massage the butter into the flour mixture by hand, continuing until the butter is evenly distributed and the flour mixture is a coarse "crumbly" texture.
- Remove the flax egg from the refrigerator and re-whisk it before adding it in the next step.
- Add the flax egg and milk to the mixing bowl and gently stir until all ingredients are well combined, taking care to not overmix.
Add the add-in:
- Add the chocolate chip add-in and gently stir until they are evenly distributed.
Assembly:
- Divide the dough mixture in half. Transfer each half of the dough mixture to a flat, well-floured surface and form the dough into (2) 6-inch round shapes. Cut each round into (8) equal triangle pieces.
- Sprinkle additional granulated sugar on top of the scones before baking.
- Add the scone pieces to the prepared cookie sheet about 3-inches apart.
- Bake at 350 degrees Fahrenheit for approximately 25-30 minutes, or until the top and edges are golden.
- All the scones to cool completely before removing from the cookie sheet and serving or they will be crumbly.
- Store in an air-tight BPA-free container at room temperature.
Recipe Notes
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
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