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!
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.
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 was adapted from and inspired by: "Let Them Eat Cake - Classic, Decadent Desserts with Vegan, Gluten-Free and Healthy Variations" by Gesine Bullock-Prado.