A chocolate scone base gets studded with dark chocolate chunks and drizzled with a rich chocolate glaze to make these decadent Triple Chocolate Vegan Scones!
I can't imagine a better baked good than a Triple Chocolate Vegan Scone, can you?!
Chocolate is my favorite flavor and scones are my favorite baked good, so this vegan chocolate scone recipe may be my favorite baked good of all time!
We are a scone loving family.
Especially vegan scones made without butter, milk or eggs.
And the good thing is, vegan scones are so easy to make!
I've shared so many vegan scone recipes on my blog over the years and the base for all of the them is practically the same.
The fun comes in with the different spices and flavors you choose to add.
But like I said, today's recipe for triple chocolate vegan scones may take the cake...or should I say, the scone!
Let me show you how to make them!
What's the Difference Between a Scone and a Biscuit?
Other than their shape, you may be wondering what the difference is between a scone and a biscuit.
In general, biscuits use more butter and acidity (such as buttermilk), making them more fluffy and flaky.
Scones on the other hand, thanks to rich ingredients such as cream and eggs, usually are denser in texture and are more sturdy, yet crumbly, like a pastry.
Ingredients for Vegan Chocolate Scones
Usually, scones call for cream, butter and eggs, but today we're making vegan scones, which means we won't be using either cream, eggs or butter!
To make these Vegan Chocolate Scones, you'll need the following ingredients:
- Cocoa powder
- Baking powder
- Baking soda
- Coconut oil
- Non-dairy milk
- Chocolate chunks
- Powdered Sugar (optional for a glaze)
How to Make Vegan Chocolate Scones
As you can see from the ingredients list in the section above, there are no cream, butter or eggs in this recipe.
Instead of cream, we'll be using non-dairy milk. Alternatively, you can use coconut cream for a richer scone!
Instead of butter, we'll be using solid coconut oil. Coconut oil is a great butter substitute in baking because, just like butter, it's solid when cold and liquid when warm.
As for eggs, this recipe doesn't call for eggs or even an egg replacement such as a flax egg. The coconut oil and non-dairy milk help to hold these scones together!
To make these Vegan Triple Chocolate Scones, you can follow these step-by-step instructions:
STEP 1: Preheat your oven to 400°F / 205°C and line a baking sheet with parchment paper or a silicone baking mat.
STEP 2: In a large mixing bowl, whisk together the dry ingredients.
STEP 3: Add in the solid coconut oil and, using your fingers or a pastry cutter, cut the oil into the dry ingredients until a crumbly, sand-like texture forms.
STEP 4: Add in the chocolate chunks and the non-dairy milk and stir until a moist dough forms.
STEP 5: Press the dough out into a 1-inch circle, using some flour to keep the dough from sticking.
STEP 6: Cut the dough into 8 triangles and spread them out on your baking sheet so that there is about 2 inches in between each scone.
STEP 7: Bake the scones for 18-20 minutes or until set and puffed up.
STEP 8: Allow the scones to cool before drizzling them with a chocolate glaze.
Enjoy these vegan chocolate scones as fresh as possible!
How to Store Leftover Scones
While these chocolate scones never last long in our house, because they are so rich, we often have a few leftover.
When that happens, I simply place the leftover, cooled scones into an airtight container and store them at room temperature for 1-2 days.
If I need them to last longer, I will store them in an airtight container in the fridge for 4-5 days. Then, I'll either enjoy one chilled or warm it up in the microwave for a few seconds before digging in!
Best Scone Flavors
If you want to try your hand at making more vegan scones, look through some of these scone flavors and try experimenting!
- Cranberry orange
- Lemon poppyseed
- Key lime
- Peaches and cream
- Strawberries and cream
- Strawberry Rhubarb
- Chai spice
- Chocolate orange
- Peanut butter, banana and oatmeal
I could keep writing out different flavor ideas, but I think this is a good starting point!
More Vegan Scone Recipes
If you don't want to create your own scone recipe, then try out some of the other vegan scone recipes I've already shared on the blog.
They are all amazing!
Triple Chocolate Vegan Scones
- 1 cup icing sugar
- 2 tablespoons cocoa powder
- Milk to thin
- Preheat the oven to 400 °F and line a baking sheet with parchment paper or a silicone baking mat. Set it aside.
- In a mixing bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add in the chilled coconut oil and, using a fork, pastry cutter or your hands, cut the coconut oil into the flour mixture until a coarse meal forms, similar to wet sand.
- Add in the chopped chocolate and the non-dairy milk and stir until a moist dough forms. If the dough is too dry, add in a touch more non-dairy milk. If it's too wet, add in a small handful of flour until your dough isn't sticky, but holds together.
- Lightly flour your silicone lined baking tray and pour the dough out onto it, kneading the dough briefly.
- Form the dough into a 1-inch-thick round. Cut it into 8 triangles and carefully pull them apart so that each wedge is about 2 inches apart.
- Bake the scones for 18-20 minutes or until puffy and set.
- While the scones are baking, prepare the chocolate glaze. In a bowl, combine the icing sugar and cocoa powder. Add in non-dairy milk 1-2 teaspoons at a time, whisking in between each addition, until a thick, but pourable glaze forms.
- Once baked, allow the scones for cool for a few minutes. Then glaze them with the chocolate glaze and sprinkle on some extra chopped dark chocolate if desired.