These easy-to-make, flaky, and buttery Eggless Chocolate Chip Scones are sure to become a favorite family treat. Perfect for breakfast, brunch, or anytime! The recipe includes step-by-step instructions and lots of tips.
Eggless Chocolate Chip Scones Recipe Highlights
I fell in love with scones when I came to the United States more than 18 years ago. But I got to thinking…
Apparently no. Scones are more like quick bread, usually a little sweet. Scones have way too much liquid (milk or heavy cream) in them compared to cookies and have a lot more leavening. Some people say that they are more similar to a biscuit but sweeter.
Ultimately… they are delicious!!! And perfect for a bunch or a tea party, or any occasion you can think of. Really.
These decadent Eggless Chocolate Chips Scones are unbelievably easy to make. It’s practically impossible to mess up.
They are rich, flakey, and buttery. The glaze is optional– trust me, these scones are amazingly tasty.
Eggless Chocolate Chip Scones Ingredients
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
You’ll need:
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
- Sugar: I use and recommend light brown sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the scones.
- Baking powder: Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Spices: The spices are added for an extra layer of flavor. However, you can skip them if you prefer. I added ground cinnamon and ground nutmeg.
- Chocolate: You can use dark or semi-sweet chocolate (chunks or chips – I used chunks).
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Heavy cream: Make sure it has at least 35% of fat content.
- Vanilla extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
- For the Glaze (optional): Powdered sugar and milk.
How to make Eggless Chocolate Chip Scones Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
- Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- Add Chilled Butter
Add the cold diced butter, and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Toss in the chocolate and mix gently with your hands to combine.
- Mix Wet Ingredients
In a separate small bowl, whisk with a fork the heavy cream and vanilla until combined.
- Combine Dry & Wet Ingredients
Mix dry and wet ingredients with a fork until the dough comes together. Toss in the pecans and mix gently to incorporate.
- Form Into a Disk & Refrigerate
Turn the dough out onto a floured surface. Form the dough into a disk about 1” (2.5cm) thick by 6” (15cm) round. Cover with plastic wrap and refrigerate for 30 minutes.
- Cut Scones
Cut into 8 wedges by pressing straight down with a large sharp knife. Important: do not saw through the dough, which can cause the scones to collapse while they bake. Transfer to a parchment-lined cookie sheet and pop your tray into your fridge for 15 minutes while you preheat the oven.
- Brush & Bake
Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen and golden brown. Remove from oven and allow to cool down completely on a wire rack.
Recipe Tips
Butter. For best results, toss your butter in the freezer for 15 minutes to an hour before you begin making this recipe. When you cut the frozen butter into the dry ingredients, you will create crumbs. These crumbs are essential to have scones with a flaky center while keeping the edges crumbly and crisp.
Don’t overwork scone dough. It’s important not to overwork the dough and never roll it too thin. Doing so will make the scone lose the flaky, moist, and delicious crumbly texture.
Refrigerate before baking. Keeping scone dough as cold as possible prevents over-spreading, so don’t skip this step, please.
Do not Overbake them. Overbaked scones will be dry and hard, so pay attention to them while they’re in the oven.
How To Serve Scones
Scones are best enjoyed fresh, even better warm! So if possible, bake the scones right before you want to serve them. Serve these scones warm from the oven with a giant mug of steamy coffee, tea, or hot chocolate. Enjoy!
Storing & Freezing Instructions
Leftover scones keep well at room temperature for 3 days. I don’t recommend refrigerating, but you may freeze completely cooled scones tightly wrapped in an airtight container for up to 2 months.
Freeze
Yes, you can! Just follow these simple steps:
- Freeze scone dough wedges or rounds on a plate or baking sheet for 1 hour or until relatively frozen,
- Place them in a single layer in a freezer-friendly bag or container. Freeze for up 2 months.
Ready to eat them? Bake from frozen, adding a few minutes to the bake time in the recipe below.
Frequently Asked Questions
Apparently no. Scones are more like quick bread, usually a little sweet. Scones have way too much liquid (milk or heavy cream) in them compared to cookies and have a lot more leavening. Some people say that they are more similar to a biscuit but sweeter.
Absolutely! These scones taste great with or without the glaze.
Yes! You can prepare the dough in advance, form into a disc, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 3 – 4 days before cutting and baking.
The most common reasons are butter or cream that’s too warm, overworking the dough, or bad baking powder.
More Egg-Free Scone Recipes You’ll Love!
- Eggless Pumpkin Scones
- Eggless Prune-Pistachio Scones
- Honey Bacon Cheddar Scones
- Eggless Gingerbread Scones
- Browse more recipes…
Recipe Card 📖
Eggless Chocolate Chip Scones
Ingredients
- 2 cups (280 g) all-purpose flour
- 1/4 cup (44 g) light brown sugar
- 1 tablespoon + 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg (optional)
- 10 tablespoons (150 g) unsalted butter, cold and diced
- 3 oz (90 g) dark or semi-sweet chocolate, (chunks or chips – I used chunks)
- 3/4 cup (180 ml) heavy cream, plus more for brushing
- 1 teaspoon pure vanilla extract
Glaze:
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 ml) milk (see notes)
Instructions
- In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Toss in the chocolate and mix gently with your hands to combine.
- In a separate small bowl whisk with a fork the heavy cream and vanilla until combined.
- Create a small well in the center of the flour mixture. Pour the cream mixture into the well, and stir with a fork until the dough comes together.
- Turn the dough out onto a floured surface. Form the dough into a disk about 1” (2.5cm) thick by 6” (15cm) round. Cover with plastic wrap and refrigerate for 30 minutes.
- After 30 minutes, cut into 8 wedges by pressing straight down with a large sharp knife. Important: do not saw through the dough, which can cause the scones to collapse while they bake. Transfer to a parchment-lined cookie sheet and pop your tray into your fridge for 15 minutes while you preheat the oven.
- Preheat oven to 375º F (190º C).
- Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen and golden brown. Remove from oven and allow to cool down completely on a wire rack.
- Prepare the vanilla glaze (optional): Mix the ingredients in a small bowl until smooth.
- Drizzle glaze over scones, if using, and serve.
- Butter. For best results, toss your butter in the freezer for 15 minutes to an hour before you begin making this recipe. When you cut the frozen butter into the dry ingredients, you will create crumbs. These crumbs are essential to have scones with a flaky center while keeping the edges crumbly and crisp.
- Don’t overwork scone dough. It’s important not to overwork the dough and never roll it too thin. Doing so will make the scone lose the flaky, moist, and delicious crumbly texture.
- Refrigerate before baking. Keeping scone dough as cold as possible prevents over-spreading, so don’t skip this step, please.
- Do not Overbake them. Overbaked scones will be dry and hard, so pay attention to them while they’re in the oven.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally published in April 2015. The recipe remains the same, but more notes, tips, photos, and information were added to the post in January 2023 to make it as helpful as possible!
