Chocolate Chip Scones with Vegan Instructions
Try this Chocolate Chip Scones recipe, or contribute your own.
Try this Chocolate Chip Scones recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Mix all dry ingredients except the chocolate chips.
- Dice cold butter and cut into the dry ingredients.
- Add milk and vanilla and then hand fold into the dry ingredients, just until it is combined.
- Add in the chocolate chips.
- Shape dough into a circle and add slice marks.
- Bake at 400 degrees for about 35 minutes. You don't want the scones to burn or get too brown, but they should be very well baked and a bit dry.
Scone texture relies entirely on keeping solid fat intact until the dough enters the oven. Cutting cold butter into flour creates discrete pockets of fat that melt during baking, releasing steam and forming flaky layers. Working quickly with chilled ingredients prevents the fat from softening prematurely from ambient kitchen heat.
The Impact of Plant-Based Substitutions
Swapping dairy butter for plant-based blocks requires monitoring moisture content carefully. Vegan butter often contains higher water percentages than traditional dairy, meaning dough can turn sticky faster. Soy milk behaves similarly to dairy milk in structural protein development, while thinner nut milks may require reducing the total liquid volume by two tablespoons to maintain proper dough cohesion. Sugar crystal size also dictates final crust crunch; coarse turbine sugar adds distinct exterior texture compared to standard granulated varieties.
Temperature Control and Baking Mechanics
Baking at 400 degrees Fahrenheit drives rapid steam expansion inside the fat pockets before they melt entirely into the surrounding flour. Pulling the pastries from the oven at 35 minutes requires watching for a pale golden exterior rather than deep browning, ensuring the interior loses excess moisture without scorching the chocolate chips. Cool finished pastries completely on a wire rack to set the internal crumb structure fully.
