Vegan Chocolate Scones made with just six ingredients! Perfectly flaky and rich double chocolate scones made gluten-free and dairy-free. This easy scone recipe is perfect for the baking newbie, or those just looking to share the scone love!
Just when you thought I had enough scone recipes on this site, in walks CHOCOLATE SCONES. Have you ever?? The archive couldn’t possibly be complete without some sultry chocolate sconeness.
So here we are…back to the Vegan Scones with some double chocolate action this time.
If you’re a fan of chocolate, and/or just love a sweet treat, these scones are that. They are moist on the inside, crispy on the outside, and have that perfect level of sweetness.
Plus, as I mentioned in my Vegan Blueberry Scones post, this formula for vegan scones I have invented is so goof-proof that you need not have any baking experience whatsoever to make them turn out like a dream.
For me, this is a stark contrast to traditional scone recipes, as they tend to be much more temperamental – there is the cutting in of the butter, the kneading, the dough chill time, and the whole time you wonder (or at least I do) if your efforts will even work out when they see the likes of 350.
Vegan Chocolate Scone Ingredients:
All you need to make these delicious double chocolate scones is six basic ingredients – gluten-free all-purpose flour (I use Bob’s Red Mill gluten-free 1-to-1 Baking Flour), baking powder, raw cacao powder (or unsweetened cocoa powder), full-fat canned coconut milk, coconut sugar (or raw cane sugar), and your favorite chocolate chips. You also need sea salt to enhance all that great chocolate flavor!
Be sure to use full-fat canned coconut milk, as the fat content in the coconut milk is crucial to ensuring the scones turn out. It cannot be replaced with light coconut milk or any other non-dairy milk from a carton. 🙂
This combination of ingredients makes the scone dough come together perfectly! No kneading required, and no need to chill the dough before baking!
Let’s make them!
How to Make Vegan Chocolate Scones:
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper (or spray with cooking spray).
In a mixing bowl, stir together the gluten-free flour, raw cacao powder, coconut sugar, baking powder, sea salt, and chocolate chips until well-combined.
Pour the full-fat canned coconut milk into the mixing bowl and stir until a thick dough forms. Toward the end of stirring, you’ll need to use your hands to get the dough to come together.
Form the scone dough into a large ball then form it into a disc and place it on a cutting board.
Slice the dough into eight triangles. If the chocolate chips poke out of the dough, simply gently press them back in.
Place the triangles onto the parchment lined baking sheet. Bake for 18 to 22 minutes, or until the scones feel firm when pressed.
Allow scones to cool at least 10 minutes before serving.
Recipe Adaptations:
- Use unsweetened cocoa powder instead of raw cacao powder.
- Swap the coconut sugar for raw cane sugar or regular granulated cane sugar.
- Omit the chocolate chips or chop up your favorite chocolate bar for the chocolate chunk portion of the recipe.
- Add in 2 teaspoons of pure vanilla extract if you have it on hand.
And just when you thought there were enough scone recipes in the world, I have one more coming at ya this brunch season 😉 Stay tuned!!
More Chocolate Recipes:
- Gluten-Free Chocolate Banana Muffins
- Flourless Chocolate Cake
- Paleo Double Chocolate Banana Bread
- Double Chocolate Vegan Black Bean Cookies
Vegan Chocolate Scones
Ingredients
- 2 cups gluten-free all-purpose flour
- ½ cup raw cacao powder
- ½ cup raw cane sugar or coconut sugar
- 1 Tbsp baking powder
- ½ tsp sea salt
- ¾ cup dairy-free chocolate chips optional
- 1 ¼ cups full-fat canned coconut milk
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper (or spray with cooking spray).
- In a mixing bowl, stir together the gluten-free flour, raw cacao powder, coconut sugar, baking powder, sea salt, and chocolate chips until well-combined.
- Pour the full-fat canned coconut milk into the mixing bowl and stir until a thick dough forms. Toward the end of stirring, you’ll need to use your hands to get the dough to come together.
- Form the scone dough into a large ball then form it into a disc and place it on a cutting board.
- Slice the dough into eight triangles. If the chocolate chips poke out of the dough, simply gently press them back in. Place the triangles onto the parchment lined baking sheet. Bake for 18 to 22 minutes, or until the scones feel firm when pressed.
- Allow scones to cool at least 10 minutes before serving.
- Note: If you'd like, make a simple powdered sugar glaze for the scones, or melt 1/2 cup of coconut butter in the microwave for a tasty glaze without sugar.
Nutrition
So yummy! Made these over the weekend and got so excited I made another batch while the first was baking! Ever since making your blueberry scones I’ve been on a scone-making frenzy! Lol They’re so fun to make! I melted chocolate and drizzled it on top, but your pictures with powdered sugar glaze are beautiful!
Ooh, I love the idea of eating them with melted chocolate on top. Sounds divine! Thanks so much for the sweet words and for sharing your experience! xo
Could you just use regular all purpose flour?
Hi Pam!
I haven’t tested the recipe using regular all-purpose flour myself, but I’m betting it would work just fine. The gluten-free flour blend I use is supposed to be a perfect replacement for all-purpose flour, so you should be able to do all-purpose without making changes. Let me know how they turn out!
Sounds like a great recipe! Have you tried it with almond milk instead of coconut milk?
Hi Ashlyn!
I haven’t! The coconut milk is a crucial part of the recipe because it has plenty of fat to keep the scones properly moist. I believe almond milk would cause the scones to be very dry and not super tasty, so if it were me I would stick with the coconut milk 😉 xoxoxo