Published by Amy Snyder.

vegan_chocolate_chip_scones_2.jpgScones should be golden brown and firm on the outside, with a soft crumbly texture hidden inside—a little treasure, of sorts, for your mouth. They can be savory or sweet and served for breakfast or dinner. I know, this sounds like the most perfect little quick bread in the world.

Scones appeal not only to my palate but also to my fantasy-prone mind. Even though they are extremely easy to make, they somehow feel like a fancy treat that I—a character in a Jane Austen novel, maybe a long-lost Dashwood sister—am enjoying on a dreary day in the British countryside. When eating them, I am likely to bust out my best British accent, just as Jack does while on the phone with family. Both are quite amusing.

The recipe I used for my chocolate chip scones was adapted ever so slightly from one posted on, and the result was delicious. Crispy outside, soft inside, sweet, and accent-inspiring—perfect.

Chocolate Chip Scones
2 cups flour
5 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
6 Tbsp. margarine, cut into pieces
1 1/2 cups chocolate chips
1/3 cup soy milk
Egg replacer equivalent to 2 eggs
2 Tbsp. vegetable oil

  • Preheat the oven to 400°F.
  • In a large bowl, combine the flour, 3 tablespoons of the sugar, the baking powder, and the salt. Cut in the margarine. Stir in the chocolate chips.
  • In a separate bowl, whisk together the soy milk, egg replacer, and oil.
  • Combine with the dry ingredients, stirring until dough forms.
  • Place on a floured surface and knead a few times, then roll out into a circle about 2 inches thick. Slice like a pie into 8 triangles. Place the triangles on a baking sheet and sprinkle with the remaining sugar.
  • Bake for 20 to 25 minutes, until lightly golden.

Makes 8 servings

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