Chocolate Chip Eggless Scone Recipe
These bite-sized Eggless Chocolate Chip Scones are a less sweet take on classic chocolate chip cookies. With simple ingredients like butter, flour, sugar, and chocolate chips, it’s easy to see why they’re so delicious.
This quick and easy recipe takes less than 30 minutes to make, making them ideal for a snack, dessert, or a sweet addition to breakfast. I love pairing these scones with a hot cup of coffee in the morning!
Why You Will Love This Recipe
Many traditional scones call for eggs, but these tasty eggless scones are perfect for those with egg allergies. They’re so delicious that the whole family will enjoy them, whether or not they have dietary restrictions!
The Ingredients in This Easy Scone Recipe
You only need 8 simple ingredients to make these delicious scones:
- Flour: I use bread flour for a chewier texture, but all-purpose flour works perfectly too.
- Sugar: Cane sugar or coconut sugar adds a subtle sweetness, but white sugar is a great alternative.
- Baking Powder: This is the leavening agent that helps give the scones a light, fluffy texture.
- Kosher Salt: For balanced flavor.
- Cold Butter: Slice the butter and pop it in the freezer to keep it cold. You can also use vegan butter if needed.
- Pure Vanilla Extract: Adds a warm, sweet note that complements the chocolate. You can also try almond extract or a touch of maple syrup as alternatives.
- Milk: Whether it’s 2% milk, whole milk, or plant-based milk, all work great in this recipe.
- Chocolate Chips: Any dark or semi-sweet chocolate chips will do, so choose your favorite brand.
Step-By-Step Instructions
Step 1: Preheat Oven Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: Add Butter Slice the butter into 10 slices and pop it in the freezer for at least 5 minutes. Using a pastry cutter, food processor, or your hands, mix the frozen butter into the flour mixture until it resembles coarse crumbs. This will make for tender scones.
Step 4: Stir in Wet Ingredients In a small bowl, mix the milk and vanilla extract. Pour the wet mixture into the dry ingredients, stirring until just combined.
Step 5 Add Chocolate Chips Gently fold in the chocolate chips until evenly distributed.
Step 6: Drop the Scones On a prepared baking sheet, plop on the scone dough scoops using a spoon or ice cream scoop. Each scoop should be about 1 inch in diameter.
Step 7: Bake & Serve Transfer the scones to the prepared baking sheet and bake for 12-15 minutes, or until the edges are golden brown. Let the scones cool slightly before enjoying them with your favorite morning coffee or tea!
Fluffy Scones Different Ways
You can easily switch up these eggless scones by swapping out the chocolate chips and creating endless flavor variations:
- Fresh Fruit: Add fresh blueberries, raspberries, or chopped strawberries for a fruity twist.
- Lemon Scones: Mix in fresh lemon juice, lemon zest, and top with a lemon glaze for a refreshing citrus flavor.
- Plain Scones: Bake them plain, then slather the sweet scones with homemade strawberry jam or drizzle with a simple glaze for extra sweetness.
- Savory Scones: Add chopped chives and cheddar cheese for a delicious savory option.
- Vegan Scones: Substitute unsalted butter with vegan butter and use a non-dairy milk alternative like almond or oat milk to make the recipe fully vegan.
How To Store Leftover Scones
You can store scones at room temperature for about 1 to 2 days. To keep them fresh, place them in an airtight container or wrap them in plastic wrap.
For longer storage, you can refrigerate them for up to 5 days or freeze them for up to 3 months.
To reheat biscuits, pop one or all in a preheated oven at 400 degrees F with a bake time of 5 to 7 min. Enjoy!
Like this recipe?
Below are a few others you may enjoy.
Almond Flour Thumbprint Cookies
Strawberry Cornbread Drop Biscuits
Chocolate Chip Eggless Scone Recipe
Equipment
- 1 Mixing Bowl
- 1 baking sheet pan
- 1 Measuring Spoons and Cups
Ingredients
Dry Ingredients
- 2 cups bread flour
- ⅓ cup cane sugar
- 1 tbsp baking powder
- 1 tsp kosher salt
- ½ cup butter, chilled and cut into 10 uniform pieces see recipe note
Wet Ingredients
- ¾ cup 2% milk whole, or plant based milk will work as well
- 1 tbsp vanilla extract
Add-ins
- ½ cup semi-sweet chocolate chips and more for topping
Instructions
Step 1: Preheat Oven
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: Add Butter
- Slice the butter into 10 slices and pop it in the freezer for at least 5 minutes. Using a pastry cutter, food processor, or your hands, mix the frozen butter into the flour mixture until it resembles coarse crumbs. This will make for tender scones.
Step 4: Stir in Wet Ingredients
- In a small bowl, mix the milk and vanilla extract. Pour the wet mixture into the dry ingredients, stirring until just combined.
Step 5 Add Chocolate Chips
- Gently fold in the chocolate chips until evenly distributed.
Step 6: Drop the Scones
- On a prepared baking sheet, plop on the scone dough scoops using a spoon or ice cream scoop. Each scoop should be about 1 inch in diameter.
Step 7: Bake & Serve
- Transfer the scones to the prepared baking sheet and bake for 12-15 minutes, or until the edges are golden brown. Let the scones cool slightly before enjoying them with your favorite morning coffee or tea!
Notes
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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