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Eggless Chocolate Chip Scones | Mommyhood's Diary

Eggless Chocolate Chip Scones

Course Dessert
Cuisine European
Keyword chocolate, easy, eggfree, Eggless, scones
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 16
Calories 258kcal


  • 2 cups (280 gr) all-purpose flour
  • 1/4 cup (44 gr)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)
  • 3 oz (90 gr)semi-sweet chocolate chopped (chunks or chips – I used chunks)
  • 10 tablespoons (150 gr)unsalted butter, cold and diced
  • 3/4 cup (180 ml) heavy cream plus more for brushing
  • 1 teaspoon pure vanilla extract
  • 1/2 cup walnuts chopped (optional)


  • 1 cup powdered sugar
  • 2 tablespoons milk (see notes)


  • 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 into a disk, cover with plastic wrap and refrigerate for 30 minutes. Roll dough into a square, about 1/2 to 3/4 of an inch thick. Cut in half vertically, then horizontally to form 4 equal size squares. Then cut each little square diagonally to create smaller triangles. Transfer to a parchment-lined cookie sheet and pop your tray into your fridge for 15 minutes.
  • Preheat oven to 350º F.
  • 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: Mix the ingredients in a small bowl until smooth.
  • Drizzle glaze over scones, sprinkle with chopped walnuts, if using, and serve.


STORE: Leftover scones keep well at room temperature for 3 days or in the refrigerator for 5 days.
FREEZE: 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 to a month. 
Ready to eat them? Bake from frozen, adding a few minutes to the bake time in the recipe below. Or thaw overnight, then bake as directed.
Avoid overworking the dough or you will end up with hard scones.
To add a little more flavor to the glaze I added 3 tablespoons of Coffee-Mate natural bliss® Vanilla.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


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