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.
Oriana’s Thoughts On The Recipe
I fell in love with scones over 18 years ago when I moved to the U.S., and I’ve been obsessed ever since! But are scones cookies? Not quite—think of them as a cross between quick bread and biscuits, just a little sweeter.
These Eggless Chocolate Chip Scones are buttery, chocolatey, and unbelievably easy to make. Whether for brunch, a tea party, or just because—you can’t go wrong with these delicious treats!
What I Love About This Recipe
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 for in the recipe.
- Heavy cream: Make sure it has at least 35% 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.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Heavy Cream: You can use a non-dairy cream, such as Silk , Country Crock Plant Cream, or Califia Farms.
- Chocolate Chips: Use your favorite dairy-free chocolate, here you can find the brands I mostly like and use.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
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).
- Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- Cut in the Butter & Add Chocolate
Add the cold diced butter and rub it into the flour mixture with your fingertips until it resembles coarse crumbs. Toss in the chocolate and mix gently to combine.
- Mix the Wet Ingredients
In a small bowl, whisk together the heavy cream and vanilla until well combined.
- Combine Wet & Dry Ingredients
Create a well in the center of the flour mixture. Pour in the cream mixture and stir with a fork until the dough comes together.
- Shape & Chill the Dough
Turn the dough out onto a floured surface and form it into a 1” (2.5 cm) thick, 6” (15 cm) round disk. Cover with plastic wrap and refrigerate for 30 minutes.
- Cut & Chill Again
After chilling, cut the dough into 8 wedges using a sharp knife (press straight down without sawing). Transfer to a parchment-lined baking sheet and refrigerate for another 15 minutes while preheating the oven.
- Bake the Scones
Preheat the oven to 375°F (190°C). Brush the scones with heavy cream and bake for 18–20 minutes, until golden brown. Let cool completely on a wire rack.
- Prepare & Drizzle Glaze (Optional)
Mix glaze ingredients in a small bowl until smooth. Drizzle over cooled scones if desired, then serve.
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 scones lose their 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, and 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!
Storage & 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 it 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 Chocolate Chip Cookie Cake
- 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
- 4 teaspoons (16 g) baking powder
- 1/2 teaspoon (2 g)salt
- 1/2 teaspoon ground cinnamon (optional)
- 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)
- 3/4 cup (180 ml) heavy cream, plus more for brushing
- 1 teaspoon (5 ml) pure vanilla extract
Glaze:
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 ml) milk (see notes)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
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” (2.5 cm) thick by 6” (15 cm) 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.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Heavy Cream: You can use a non-dairy cream, such as Silk , Country Crock Plant Cream, or Califia Farms.
- Chocolate Chips: Use your favorite dairy-free chocolate, here you can find the brands I mostly like and use.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- 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.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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 March 2025 to make it as helpful as possible!
Am I missing where the step by step pictures are? It says above the instructions for the recipe to look at the step by step process. Do I just go off if the blueberry scones pictures as a reference?
Hi Grace! Thank you for pointing that out. This is an older recipe and, unfortunately, it doesn’t have step-by-step photos yet. I’ve included a reference to a similar recipe (https://mommyshomecooking.com/simple-banana-scones/#process_overview_step-by-step_photos) so you can use those pictures as a guide for the process. I hope this helps! If you have any specific questions while making the recipe, feel free to ask—I’m here to help.
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