Vegan Chocolate Chip Scones - Small Batch

5 from 4 votes

Vegan Chocolate Chip Scones - Small Batch

Indulge in a quick afternoon treat with buttery homemade vegan chocolate chip scones. This recipe makes 4 Scottish style plant-based scones

Prep Time5

Cook Time15

Total Time20

Course: Easy Vegan Snacks, Snack

Cuisine: British, Scottish

Servings: scones

Calories: 363kcal

Author: Jacqueline Meldrum

Ingredients

250 g self-raising flour
2 tablespoons caster sugar
1 pinch salt
50 g chocolate chips
50 g vegan butter (or margarine)
125 ml oat milk (or your regular milk)

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Instructions

Preheat the oven to 220c/200c fan/425f/gas mark 7.
Line a baking tray with non-stick baking paper.
In a mixing bowl add the flour, sugar and salt and mix well.
Add the chocolate chips and mix well to coat in flour, which will stop them sinking to the bottom of the scones when baked.
Add the butter and rub in with your fingertips until it it is well mixed in and the miture is crumbly with little flakes of flour coated butter.
Add the milk a bit at a time, and use a knife to cut through the mixture until it starts sticking together.
Only add a little extra milk if there is dry mixture in the bottom of the bowl which is not absorbed. You may not need to use all the milk.
You are looking for a dough you can bring together with your hands but not a wet dough.
Don't knead the dough, just bring it together and place on a lightly floured worktop.
Press it down gently with the palm of your hand until it's about 1 inch (2 ½ cm) thick, maybe a little more.
Cut four scones with a cookie cutter, fluted scone cutter or a glass. my cutter is a smooth one which was 3 inches (7.5 cm) diameter (across the middle). If you have a smaller cutter, you will end up with more than 4 scone and they may bake a bit quicker.
Pull any scraps together to make another scone.
Place the scones gently on the lined tray and brush the tops with a little milk.
Bake in the preheated oven (or air fryer) for 12 to 15 minutes until golden. The air fryer bakes a little quicker, so keep an eye on them.
Move to a baking rack and allow them to cool before serving.
Enjoy!

Notes

Keep it cold - For light & fluffy scones, use cold butter & lightly rub it into the flour with fingertips only. If you have hot hands it'd be better to use a food processor to cut the butter into the flour.
Don't add too much milk - You only need enough to bring the dough together, it should not be a wet dough.
Don't overwork it- when making scone dough, don't overwork it, all you want to do is bring the mixture together, never knead it.
Keep it thick- there's no need to roll the dough, just pat it flat with the palm of your hand, but keep it thick (about 1 inch/2 ½ cm thick, or a bit more).
Don't twist it - try not to twist the cutter or glass as you lift it from the dough or it will rise all lopsided.
Serve them on the day they are made - For best results, serve them fresh.

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