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Eggless Chocolate Chip Scones with glaze and chopped nuts over a cooling rack.
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Eggless Chocolate Chip Scones

These easy to make, flaky, and buttery Eggless Chocolate Chip Scones are sure to become a family favorite treat. Perfect for breakfast, brunch or anytime!
Course Dessert
Cuisine European
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 16 scones
Calories 258kcal

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.

Notes

 
STORE: 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: Freeze scone dough wedges or rounds on a plate or baking sheet for 1 hour or until relatively frozen. Then, place them in a single layer in a freezer-friendly bag or container. Freeze for up to 2 months. Ready to eat them? Bake from frozen, adding a few minutes to the bake time in the recipe below.
For Substitutions, check my " Ingredients Section" above. 
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.
 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, and frequently asked questions. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.
 
 Did you make this recipe? Don't forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 258kcal | Carbohydrates: 27g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Sugar: 13g