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…
Are scones cookies?
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.
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.
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.
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.
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 📖
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!
