I have a slight obsession with scones. They just feel so fancy, yet rustic all at the same time. They’re a cinch to whip up, especially using a food processor, and only require a few easy ingredients. Also, have I mentioned how easy they are to make gluten-free and vegan? While I’m not vegan, I do tend to bake vegan due to my dairy and egg intolerances. I’ve shared a few other scone recipes on the blog before, including these gluten-free vegan grapefruit scones and these vegan orange cranberry scones
These gluten-free vegan chocolate chip scones sure do not disappoint. Honestly, I’m not sure how it took me so long to add some chocolate to my favorite scone recipe! Now that I have, it’s going to be tough not to add chocolate to them ALL the time. Plus, any time I have an excuse to eat chocolate for breakfast is fine by me! I really like using Guittard extra dark chocolate chips in this recipe, because they’re gluten-free and dairy-free. A lot of dark chocolates have an almost bitter taste, but I feel like Guittard is just really deep and rich, which I absolutely love. You can use whatever type of chocolate you like, but if you want to keep the recipe dairy-free, look for a chocolate without milk in it.
You’ll love how simple it is to make these gluten-free vegan chocolate chip scones. They’re great for brunch with friends or just for a special treat!
Gluten-Free Vegan Chocolate Chip Scones
- ⅓ cup granulated sugar**
- 2 cups gluten-free all-purpose flour (I like Bob's Red Mill 1-to-1 Gluten-Free Baking Flour)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup butter (cold and solid, cut into small cubes (I used Earth Balance vegan butter))
- 1 teaspoon vanilla
- ⅛-1/4 cup unsweetened almond milk
- 1 1/4 cups dark chocolate chips (Guittard is gluten-free and dairy-free)
- Preheat oven to 400F.
- In a food processor, add the sugar, gluten-free flour, baking powder, and salt. Pulse to combine.
- Then, add in the very cold butter chunks and pulse until the butter is the size of small peas. If you don't have a food processor you can also do this in a bowl with a pastry blender or two knives. You just want the butter to remain cold and not melt into the flour mixture.
- Then, add in the vanilla and almond milk. Start with ⅛ cup of almond milk and keep adding more until the mixture is slightly wet and can be held together into a dough (I ended up using almost the full ½ cup of milk but it will depend on your brand of flour).
- Stir in 1 cup of the dark chocolate chips.
- Pat the dough into a circle (about 8 inch in diameter). Cut it into 8 wedges.
- Bake at 400F for 15-17 minutes, until they are a light golden brown.
- Remove the scones from the oven and allow to cool before glazing.
- Melt the remaining 1/4 cup of dark chocolate chips in a microwave safe bowl, in 30 second increments, until chocolate is melted.
- Drizzle or spoon the chocolate over the scones and allow to set completely before serving.