Buttery egg free scones with crumbly corners and a flaky interior. Perfectly sweetened and full of flavor. These chocolate chip scones are anything but dry and boring! And they’re perfectly simple and easy to make!
I love chocolate chip cookies. Absolutely love them. My husband, knowing how much I love them, decided to make a more breakfast-acceptable chocolate chip treat for my birthday several years ago – chocolate chip scones! It was the first time I had ever had a scone and they were delicious! Nothing like the hard, dry rocks I had hear about.
Naturally, I had to come up with an allergy-friendly version. These egg free scones are perfect for everyone. Not only are they egg free but they are also free from wheat, gluten, dairy, and nuts!
These chocolate chip scones are perfect for any occasion. They make a great extra special addition to breakfast or brunch that is simply sweet and perfect if you are celebrating Mother’s Day, Valentine’s Day, or a birthday or anniversary! Even a simple Sunday brunch with family or friends is occasion enough to make scones.
Anywhere you would serve muffins or coffee cake, (like this blueberry crumb coffee cake) is the perfect place for these allergy friendly vegan scones!
What Are Scones?
Scones are a traditional English food, similar to an American biscuit. Now, I’ve never actually been anywhere so I can’t say how these scones compare to real traditional English scones. But for the American version – these are perfect!
English scones are traditionally served with clotted cream, butter, or jam for topping while in America scones may be topped with a drizzle of icing or a dusting of sugar. Either choice is delicious and I highly recommend both. If you want to go the extra mile, the (super easy) strawberry compote from this Chocolate Covered Strawberry Cake recipe is amazing on scones!
What You Need for These Egg Free Scones
- Baking sheet: Lined with parchment paper for an easier time!
- Blender: The oatmeal in this recipe is ground into a flour using a blender.
- Stand mixer or a large bowl: I use my stand mixer for this recipe but you can also mix by hand.
- Rolling pin
Ingredients for Egg Fee Scones
- Old fashioned oats: Dry old fashioned oats. Choose certified gluten-free oats if necessary. (Read more about certified gluten free foods here.)
- Baking powder: Scones are traditionally leavened with baking powder.
- Gluten free all purpose flour: Your favorite cup-for-cup flour replacement. Alternatively, you may use regular flour.
- Coconut cream: The canned version. Simply scoop the thick cream off the top, being careful not to get any of the liquid below that has separated from the cream.
- Cold vegan butter: If you only need this recipe to be egg free and not dairy free then feel free to use regular old butter.
- Flax egg: You’ll need one flax eggs for this recipe. You can make a flax egg by mixing 1 tablespoon of ground flax seed with 3 tablespoons of water. Stir to combine and then set aside for 5 minutes to let it gel.
- Plant milk: Once again, you can substitute with regular dairy milk if you don’t need dairy free scones.
- Vanilla extract
- Dairy free chocolate chips: I like mini chocolate chips for these scones but you can use regular ones too if that’s what you have!
How to Make Allergy-Friendly Egg Free Scones
- Make the flax eggs. Combine 1 tbsp of ground flax seeds with 3 tbsp of water. Stir and then set aside for about 5 minutes. The flax seeds and water will gel together and will end up the consistency of an egg.
- Add the oats to the blender. Grind the oats until smooth. The ground oats won’t be as smooth as if you were to buy oat flour already packaged at the store but that’s what we’re going for! The home-ground oats gives great texture to these egg free scones.
- Mix together the dry ingredients. That would be the ground oats, gluten free all purpose flour, baking powder, salt, and sugar.
- Cut the cold vegan butter into cubes. Work the butter cubes into the dry ingredients. This is a similar process to making my gluten free and vegan pie crust. Pro tip: the butter needs to worked in and broken down into little pieces! For pie crust you want the big chunks for a flaky pie crust. For scones you need little pieces or the scones will spread too much.
- Add in wet ingredients. That is the flax egg, vanilla extract, coconut cream and the plant milk. Slowly mix until everything is just incorporated. The scone dough well be a wet but it should hold together well.
- Fold in chocolate chips. Add the chocolate chips in and stir gently with a spoon.
- Divide the scone dough in half. Lightly dust a clean surface with gluten fee all purpose flour. Use a rolling pin to roll out each portion of dough into a circle. Cut each circle into 6 pieces. The scone dough is well moistened so work carefully.
- Chill the scones. Don’t skip this step! Chilling the scones will help firm up the butter again so that they end up nice and flaky when you bake them!
- Bake until golden. Place the scones on a prepared baking sheet and bake for about 18 minutes at 400 degrees. Cool for 2 minutes before removing from the pan.
Tips for Success
The key to deliciously flaky scones is keeping the scone dough as cold as possible! Just like with pie crust. If at any point you feel that the butter is getting too soft then stick the whole thing in the refrigerator to chill. Even if it’s already mixed with other ingredients. You need cold scone dough for flaky scones!
The easiest way to ensure that everything is cold enough is to start with cold ingredients. Use cold water for the flax eggs or stick the flax eggs in the fridge to thicken. Use cold coconut cream. Cold vegan butter – or even frozen! You can even stick your bowl of dry ingredients in the refrigerator before mixing with the wet ingredients.
Remember never to over-work the dough. Mix ingredients until they are just combined.Print
Chocolate Chip Egg Free Scones (Gluten Free)
These egg free scones are perfectly sweet with crispy corners and a tender, flaky interior.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Breakfast
- Diet: Vegan
- 2 cups old fashioned oats
- 3/4 cup gluten free all purpose flour
- 1/3 cup sugar
- 1 1/2 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup vegan butter
- 1/4 cup almond milk or other plant milk
- 1/4 cup canned coconut cream
- 1 tsp vanilla extract
- 1 flax eggs (1 tbsp ground flax seeds mixed with 3 tbsp water)
- 3/4 cup mini dairy free chocolate chips
- In a small bowl, mix together ground flax seed with water. Set aside for 5 minutes.
- Place old fashioned oats in a high-speed blender. Grind oats into a powder.
- In a large bowl mix together oat flour, arrowroot powder, sugar, baking powder, and salt. Add in vegan butter and mix until crumbly. The crumbles will remain uneven.
- Add almond milk, vanilla extract, and flax egg. Mix until just combined. It will be moistened and will hold together well. Stir in chocolate chips.
- Lightly dust wax paper with gluten free flour. Divide the dough into half. Press each half into a 6 inch circle. Cut each circle into 6 pieces. Chill in the refrigerator for 1 hour – don’t skip this step!
- Brush each piece with almond milk and dust with sugar if desired. Bake at 400 degrees for 18 minutes. Cool for 2 minutes on the pan. Serve warm.
To store, wrap completely cool scones in plastic wrap and store at room temperature.
- Serving Size: 1 scone
- Calories: 210 calories
- Fat: 11.4 grams
- Carbohydrates: 26 grams
- Protein: 3 grams
Keywords: vegan scone recipe, egg free scones, chocolate chip scones