Chocolate Chip Scones Recipe

Flour: The base of the scone, providing structure and texture.

Sugar: Adds sweetness to the scones.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Vegan butter: Provides richness and a tender crumb.

Vegan chocolate chips: Adds bursts of chocolatey goodness throughout the scones.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

Non-dairy milk: Binds the ingredients together and adds moisture.

When incorporating the cold vegan butter into the dry ingredients, make sure to work quickly to prevent the butter from melting. This ensures that the scones will have a flaky texture. Use a pastry cutter or your fingers to break the butter into pea-sized pieces, creating a mixture that resembles coarse crumbs. This step is crucial for achieving the right consistency in your dough.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the scones denser.

• sugar - Substitute with coconut sugar: Coconut sugar is less processed and has a lower glycemic index, providing a caramel-like flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can add a slightly different mineral flavor and is less processed.

• vegan butter - Substitute with coconut oil: Coconut oil provides a similar fat content and texture, though it may impart a slight coconut flavor.

• vegan chocolate chips - Substitute with carob chips: Carob chips are naturally sweet and caffeine-free, making them a good alternative to chocolate.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile to the scones.

• non-dairy milk - Substitute with oat milk: Oat milk has a creamy texture and mild flavor, making it a good substitute for other non-dairy milks.

• Allow the chocolate chip scones to cool completely on a wire rack before storing or freezing. This helps prevent condensation, which can make the scones soggy.

• For short-term storage, place the cooled scones in an airtight container. Line the container with a paper towel to absorb any excess moisture. Store at room temperature for up to 2 days.

• If you want to keep the scones fresh for a longer period, wrap each scone individually in plastic wrap or aluminum foil. Then, place them in a resealable plastic bag or airtight container. Store in the refrigerator for up to 5 days.

• To freeze the scones, first wrap each one tightly in plastic wrap or aluminum foil. Place the wrapped scones in a resealable plastic freezer bag, removing as much air as possible before sealing. Label the bag with the date and contents. Freeze for up to 3 months.

• When you're ready to enjoy a frozen scone, remove it from the freezer and let it thaw at room temperature for about 1-2 hours. For a quicker option, you can microwave the scone on a low setting for 20-30 seconds or until warmed through.

• To reheat stored or thawed scones, preheat your oven to 350°F (175°C). Place the scones on a baking sheet and warm them in the oven for 5-10 minutes, or until they are heated through and slightly crispy on the outside.

• For an extra touch, brush the tops of the reheated scones with a little non-dairy milk and sprinkle with sugar before warming in the oven. This will give them a fresh, bakery-like finish.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chocolate chip scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent excessive browning. Warm them for about 10-15 minutes, or until they are heated through. This method helps retain the scones' crispy exterior and soft interior.

• Microwave Method: Place a chocolate chip scone on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. This method is quick but may slightly alter the texture.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the chocolate chip scones directly on the rack or on a small baking tray. Heat for about 5-7 minutes. This method is great for achieving a crispy exterior similar to the oven method but in a shorter time.

• Stovetop Skillet Method: Heat a non-stick skillet over low heat. Place the chocolate chip scones in the skillet and cover with a lid. Warm them for about 2-3 minutes on each side. This method is unconventional but effective for a quick reheat while maintaining a nice texture.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the chocolate chip scones in the basket, making sure they are not touching. Heat for about 3-5 minutes. This method is excellent for achieving a crispy exterior while keeping the inside soft and warm.

• Oven: Preheat to 400°F (200°C) to bake the scones until golden brown.

• Baking sheet: Line with parchment paper to prevent the scones from sticking.

• Parchment paper: Used to line the baking sheet for easy cleanup and to prevent sticking.

• Large mixing bowl: To whisk together the dry ingredients and combine with the wet ingredients.

• Whisk: To mix the flour, sugar, baking powder, and salt evenly.

• Pastry cutter: To cut the cold vegan butter into the dry ingredients until the mixture resembles coarse crumbs.

• Small bowl: To mix the vanilla extract and non-dairy milk before adding to the dry ingredients.

• Spatula: To stir the wet and dry ingredients together until just combined.

• Floured surface: To turn out the dough and shape it into a circle.

• Knife: To cut the dough into 8 wedges.

• Pastry brush: To brush the tops of the scones with non-dairy milk before baking.

• Cooling rack: To let the scones cool slightly before serving.

Prepare ingredients ahead: Measure and cube the vegan butter in advance. Pre-measure the dry ingredients and store them in a sealed container.

Use a food processor: Quickly combine the flour mixture and vegan butter by pulsing in a food processor until it resembles coarse crumbs.

Chill the dough: Prepare the dough and chill it in the fridge for 10 minutes before shaping. This makes it easier to handle and cuts down on prep time.

Preheat the oven early: Turn on the oven before you start mixing ingredients to ensure it's ready when you are.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.