A Plant-Based, Nut and Dairy Allergy Friendly
Chocolate Chip Scone
Recipe
We’re going to start things off with the recipe, because I know scrolling through a life story is one of the most exacerbating things you can put a home-cook through while their hands are covered in flour and what not, so here’s the list of what you’ll need and how to do it!
A quick disclaimer: I’ve had a lot of trial and errors finding a good base recipe for my scones. Years ago, my mom and I had a vegan home-bakery business and these were a hit! The best recipe hands-down was from the Short Girl Tall Order food blog, so while I’ve changed some things to my preference, I still consider this recipe to belong to Megan Horowitch. You should check her out!
Ingredients:
- 2 ¼ cups all-purpose flour
- 2/3 cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup COLD vegan butter
- ½ cup oat milk
- 1 teaspoon vanilla extract
- 2/3 cup chocolate chips
INSTRUCTIONS:
- Preheat the oven to 400° F. Line a baking tray with parchment paper and set it aside.
- In a large bowl, combine the dry ingredients and mix well. (Flour, sugar, baking powder, and salt)
- ‘Cut’ in the cold vegan butter. To cut butter into a dough, whether for pastries, biscuits, or scones, you’re going to want to use a pastry cutter or a large fork. You can either plop heaps at a time onto the dough or cut it into cubes. Press the butter into the dough, mixing as you go, until you have a flaky, dry mix in there.
- Add the oat milk and vanilla and stir. You can use a wooden spoon like I did, your hands, a spatula, whatever you prefer.
- Fold in the chocolate chips! You’re almost done.
- I dusted the parchment paper with a pinch of flour and folded it into the dough a bit. My recipe can have a bit of a wetter dough than most scone recipes as I prefer these to border on Giant Chocolate Chip cookie. I found this helped me with the next step.
- Mold the dough into a large circle, about 1 ½-2 inches thick. I will say that mine being on the thicker side tends to have a soft chocolate-chip cookie texture in the very middle. If you prefer your scones to be more traditional and firmer, I’d flatten it out more.
- Take the baking tray and stick it in the freezer for about 10 minutes.
- You can try slicing it like a pizza before putting it in the oven, however with the modifications I made to the recipe it’s going to try to stick to your knife and mostly stick back together while baking. That’s okay, I just cut it again after it’s cooled for a few minutes but before it’s fully set.
- Bake for about 20-22 minutes, add a couple more minutes at a time if the middle is stubborn. The bottom edges will start to turn gold. When you take it out, it’ll continue cooking for a bit so keep a close eye on them and try to avoid over-baking.
I make sure all my ingredients are allergy-friendly for my daughter (Peanut and Sesame). My favorite chocolate chips for this are the Enjoy Life semi-sweet ones and the Toll House Organic Allergen Free Semi-Sweet Morsels, which we used today.
There’s just something about these Chocolate Chip Scones that makes me feel so cozy! They’re the perfect “it’s still summer but Fall is on the way” treat. This pastry requires minimal work, most of the ingredients are always handy, and they’re lovely to have with an iced drink or a warm mug of deliciousness. I personally think they go well with Earl Grey tea or a Pumpkin Spice Chai like the Kit and I had today (hers was mostly oat milk lol). They’re sweet but not too sweet, and great for the back-to-school season as a pick-me-up.
I used to love having tea and a little treat with my own mother while we watched Jane Austen movies. Now that we have started to share this tradition with the Kit, it’s been so much fun finding easy recipes she can take part in as well! This time of year just makes you want to fan yourself as you take a turn about the room, or run across a rain-soaked field with dramatic piano music in the background… or is that just me? Anyway, the transition from Summer to Fall can be easy to wish away as someone who was never a fan of the hotter months, so I try to find little ways to savor that slow surrender into autumn. I hope this recipe brings you some joy and coziness as we wait out the heat for spookier times together.
- Sara Fox
