Hate getting dry, hard scones at the café? Make your own fresh vegan scones that only need 20 minutes in the oven!
Typically, I’m not one to ask for a scone whenever I got to a bakery or café. It’s because they’re usually dry and hard as a rock unless they’re super fresh. I wanted to try to make my own and enjoy them as fresh as possible. With us still being in the fall season, I knew I wanted this recipe to have cozy warm spices. This is when I decided that it had to be vegan chai scones.
This recipe comes together very easily. If you don’t already have one, I highly recommend purchasing a pastry mat. They’re very convenient to have when when measuring out length and diameter of your dough.
Please note that scones do need to be consumed rather quickly. They stayed fresh all day after making them in the morning. On the second day, they did have a slight dryness to them. After the third day, they were rock-hard and you could probably use them as a weapon if you’re in a pinch.
Let me know in the comments what you think about this recipe! Looking for another vegan breakfast treat? Try our The Best Vegan Apple BreadLarge Silicone Pastry Mat Extra Thick Non Stick Baking Mat with Measurement Fondant Mat, Counter Mat, Dough Rolling Mat, Oven Liner, Pie Crust Mat (L-16”(W)24”(L), Red)
Vegan Chai Scones
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp chai spice
- 1/2 tsp salt
- 1/2 cup vegan butter
- 1/4 cup organic brown sugar
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1/4 cup milk substitute
- 1/2 tsp coconut oil
- 1/4 cup vegan chocolate chips
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- In a medium sized bowl, whisk together flour, salt, baking powder, baking soda, and chai spice. Set aside.
- In a small bowl, whisk together milk substitute, applesauce, vanilla, and brown sugar. Add wet ingredients to bowl of dry ingredients. Combine with a spatula. If dough feels too sticky, add a tablespoon of flour at a time. I ended up adding 2 tablespoons. In that same bowl, form dough into a ball.
- Place ball of dough onto a floured surface and roll out into a disk-like shape. I used a pastry mat that had measurements on it. I rolled my dough out to a diameter of 7 inches.
- Cut dough into 8 triangular slices. Place these slices on your baking sheet. Keep slices about an inch or two apart so that they do not stick together when baking. Optional: sprinkle scones with turbinado sugar before placing in the oven. Bake at 350°F for 20 minutes.
- In a small bowl, melt coconut oil and chocolate chips. Microwave in 15 second intervals. Stir after each interval. Drizzle over scones once they have cooled down.