Fresh rosemary pairs beautifully with chunks of chocolate in these easy-to-make, bakery-worthy Vegan Rosemary Chocolate Chunk Scones. Inspired from a trip to a local bakery, this is one of my favorite recipes on the blog!
If I had to choose, scones would definitely be my favorite baked good.
I really am obsessed with scones.
Especially vegan scones...which taste as good as normal scones, if I do say so myself!
Scones always remind me of special occasions and anniversaries, which is probably why I love them so much and have so many vegan scone recipes on my blog.
Some of my all-time favorite scone recipes are these Easy Vegan Lemon Scones, Vegan Orange Chocolate Chip Scones and of course today's recipe for Rosemary Chocolate Chunk Scones!
I may even go as far to say that these vegan rosemary chocolate chunk scones are my favorite recipe ON THE BLOG.
Which means, you really need to make them.
Let me show you how!
Ingredients You'll Need for Vegan Scones
To make these Vegan Rosemary Chocolate Chunk Scones, you'll need the following ingredients:
- All-purpose flour
- Baking powder
- Baking soda
- Fresh rosemary
- Non-dairy milk
- Dairy-free chocolate bar
Obviously, for this flavor of scones, fresh rosemary and chocolate chunk are the stars of the show!
If you find this flavor combination odd, it's ah-mazing! Definitely try it out!
How to Make Vegan Rosemary Chocolate Chunk Scones
Vegan scones are just as easy to make as traditional scones, we are just replacing the butter and cream with coconut oil and non-dairy milk.
You can also use chilled vegan butter and thicker non-dairy milks such as coconut milk.
To make vegan scones,
- Start by preheating your oven to 400°F and line a baking tray with parchment paper or a silicone baking mat. Set aside.
- Next, in a mixing bowl, whisk together the dry ingredients
- Add in the chilled coconut oil and, using a fork, pastry cutter or your fingers, cut the oil into the flour mixture until a coarse meal forms.
- Pour in the non-dairy milk, starting with 1 cup. Add the vanilla and chocolate chunks, stirring until a moist dough forms. Add more non-dairy milk if necessary to get all the flour to combine into the dough. Pour the dough out onto a lightly floured work surface and knead the dough briefly.
- Form the dough into a 1-inch-thick round and then cut the round into 8 triangles. Alternatively, you can make 16 smaller scones. Carefully pull the wedges apart and place them on your prepared baking sheet 2 inches apart from each other.
- Bake the scones until the tops are slightly golden brown, about 18 to 20 minutes.
- Remove the scones from the oven and allow them to cool for a few minutes before serving.
What to Make with Rosemary and Chocolate
Of course, rosemary and chocolate work beautifully in this scone recipe, but you can also try this combination in so many other recipes.
Try the combination of fresh rosemary and chocolate in:
- Chocolate chip cookies
- Banana bread
- Chocolate bark
I feel like any baked good would taste amazing with rosemary and chocolate, so get creative!
Best Scone Flavors
Doesn't the combo of rosemary and chocolate make you want to try out even more amazing scone flavors?
If you're new to scones, there really are so many amazing flavors that you can try out.
I'll list out some of my favorites below!
- Vegan Lemon Scone
- Vegan Lemon Blueberry Scone
- Blueberry Cornmeal Scones
- Vegan Strawberries and Cream Scones
- Starbucks Vegan Pumpkin Scones
- Orange Chocolate Chip
I really have to stop myself from listing out any more, because the possibilities really are endless!
What to Eat with Scones
I usually think of scones as a breakfast or brunch item, so I often pair scones with other brunch dishes.
Some delicious foods to enjoy alongside of a scone are listed as follows:
- Cheesy Vegan Tofu Scramble
- Tempeh Bacon
- Fruit salad
- Crispy potatoes
- Indian Spiced Chai
Whatever you like to eat for breakfast would work with these vegan rosemary chocolate chip scones!
How to Store Vegan Scones
Scones never last long in our home.
In fact, scones taste best when they are enjoyed right out of the oven, in my opinion.
However, if you do happy to have leftovers, they'll still be amazing a day or two later.
We often place any leftovers in an airtight container and store them on the counter at room temperature for 2-3 days.
If you think you'll need them to last longer, you should store any leftovers in the fridge for up to 1 week or in the freezer for 2-3 months.
How to Reheat Scones
I love harder, flaky scones, so I usually don't reheat my scones but instead enjoy them cold.
If you prefer a warm scone, simply microwave one for 20-30 seconds or until warmed through.
Vegan Rosemary Chocolate Chunk Scones
- 3 cups flour
- ⅓ cup sugar
- 2 tablespoon fresh rosemary minced
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ cup coconut oil solid/chilled
- 1 - 1 ¼ cups non-dairy milk
- 1 teaspoon vanilla
- ½ cup chocolate chunks about 50 grams chocolate
- 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, sugar, fresh rosemary, baking powder, salt and baking soda.
- 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.
- Pour in the non-dairy milk, starting with 1 cup. Add in the vanilla and chocolate chunks and stir until a moist dough forms. If needed add in a touch more non-dairy milk. Pour the dough out onto a lightly floured work surface and knead 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 golden brown on the top and underneath.
- Allow the scones for cool for a few minutes before serving.
Faith VanderMolen says
I hope you enjoyed them!
I’ve been trying different scone recipes and this one beats them all! I’ve made them as is, and have also experimented to make them even healthier. My last batch had 2 cups whole wheat flour, 1 white flour, and I substituted the chocolate chunks for dried cranberries, then added 1/4 cup chocolate chunks as well. I also included 4 tsps of flax seed meal and the zest of one orange. Last, I brushed a little nut milk on the top and sprinkled raw sugar on top. They are light, moist and so very flavorful! Thanks for a wonderful recipe. It’s now my go-to!
Faith VanderMolen says
Yum yum yum! So glad you enjoyed this recipe! And I love swapping out some of the flour for whole wheat too. All those substitutions sound amazing!