These Vegan Whole Wheat Chocolate Chip Scones have the perfect combination of soft centers with crisp edges. Made with wholesome ingredients like coconut sugar, coconut oil, and whole wheat white flour, you can’t say no to these scones!
YOU GUYS. I didn’t even want to wait this long to share these with you but for the sake of my sanity and trying to stick with my blog schedule (not to mention continue packing…) these scones had to wait til today. I made these last weekend and oh my gossshhhhh I can’t even. I just can’t.
But before I begin, we all should probably thank Georgie for this chocolate chip scone rendition happening today. A while back now she made my Vegan Cranberry Orange Scones recipe but used chocolate chips instead. Word on the street is they passed her mother’s rigorous scone test, making them “legit”.
Nothing makes me happier than seeing you peeps make my recipes and enjoy them. I wouldn’t be sharing them here if I didn’t enjoy them, but knowing that you out there in the interwebs are enjoying them too, definitely makes my day 🙂
Clearly Georgie wasn’t messing around with these scones, because she has since made them again and I thought, “Okay, Ashley. You have to see what all this fuss is about…”
Vegan Whole Wheat Chocolate Chip Scones
Well let me tell you, the fussing and love is REAL, my friends.
Why the eff did I wait so long to put chocolate chips in these bad boys?! It’s basically like a cross between a chocolate chip muffin and a chocolate chip cookie. HELLO, amazing. With Drew finally coming back to me at the end of the week, I saved some in the freezer for him because I just know he’ll love them. He’s a sucker for anything chocolate chip, and these scones are loaded with lots of mini ones for chocolate in every bite 😀
here’s what you’ll need
- whole wheat white flour
- baking powder
- coconut sugar (or dry sweetener of choice)
- frozen coconut oil
- canned coconut milk
- vanilla extract
- mini chocolate chips
- coarse sugar for sprinkling
(^okay that’s optional but it makes for a magnificent bakery-style crunch you just can’t resist!)
For those wondering if it’s hard to make scones, stop wondering! 🙂 It’s SO EASY. The batter comes together a lot like muffins after blending in the frozen coconut oil.
note: if you’re not vegan, you can certainly use butter if you wish.
I had to practice some serious self control and stop at just one of these bad boys… Of course you could also cut each scone in half again and have 16 smaller servings, heh. 😉
But let’s be real, you’re going to want to eat two little ones…
- 2 cups whole wheat white flour1
- 1/4 cup coconut sugar (or dry sweetener of choice)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup frozen coconut oil, grated
- 1 cup canned coconut milk (lite or full-fat both work)
- 1 tsp vanilla extract
- 1/2 cup dairy-free mini chocolate chips
- turbinado/coarse sugar for sprinkling, optional but love the crunch it brings!
- Preheat oven to 350F and line a large baking sheet with parchment paper.
- In a large bowl add flour, sugar, baking powder, & salt. Whisk until well combined and set aside.
- Grate frozen coconut oil into large bowl of dry ingredients. Using dough blender, work coconut oil into flour mixture until a grainy, meal texture forms. (You may also use two forks to blend the frozen oil into the dough. OR feel free to use food processor to cut in the frozen coconut oil. Remove blade before moving on to the next steps.)
- Gently stir in the coconut milk and vanilla extract to bowl of dry ingredients, careful not to over work the dough. Gently fold in chocolate chips The dough should be thick and slightly sticky.
- Shape dough into large circle, about 8″ in diameter, on prepared baking sheet. Using a large, sharp knife, make 8 triangle slices into dough.
- Bake for 17-20 minutes, then remove from oven to re-cut slices and pull apart triangles slightly. Bake for another 5 minutes, until edges and tops are lightly browned.
- Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
- Scones will stay fresh in airtight container up to 3 days, if they last that long… (You can also double wrap scones with plastic wrap and store in freezer up to 1 month. Thaw at room temperature or in microwave.)
1half unbleached all-purpose, half whole wheat flour may be subbed. If using ALL whole wheat flour, your scones will probably be more dense and possibly dry. I would add a few more tablespoons of milk if you go this route. Whole wheat pastry flour may be subbed, but I would add 2-4 more TBS of flour if using pastry flour instead of whole wheat white.
My vegan scones recipes are adapted from my Whole Wheat Coconut Scones, which originally calls for 1 egg. If not worried about keeping vegan, you can also go this route and use only 2/3 cup coconut milk (other milk will also work, but I personally prefer the texture with canned coconut milk as it has a higher fat content).
(total time does not include freezing coconut oil)
- Serving Size: 1/8th
- Calories: 338
- Sugar: 14g
- Sodium: 307mg
- Fat: 19g
- Saturated Fat: 15g
- Unsaturated Fat: 1g
- Trans Fat: 0
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
RECOMMENDED ITEMS USED
OXO dough blender
17″ flat cookie sheet
Please please pleaseeeeeee tell me you’ll make these?!
(special thanks again to Georgie for getting my butt moving on bringing this chocolate chip version of my scones to you all!)
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