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Finished scone on a white plate

Walnut Chocolate Chip Scones

Vegan chocolate chip scones are vegan-friendly take on scones that are easy to make and delicious. They are the perfect morning breakfast or mid afternoon snack. Flaky, buttery, and delicious!
4.75 from 4 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Freeze Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 8 scones
Calories: 378kcal
Author: Sarah McMinn


  • 2 cup all-purpose flour + more for dusting
  • 1/2 cup granulated sugar, + more for sprinkling on top
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup vegan butter, chilled
  • 1 cup light coconut milk divided
  • 3 tbsp. chickpea flour
  • 1 tsp. vanilla extract
  • 1/2 cup vegan chocolate chips
  • 1/3 cup walnuts, toasted and chopped


  • Preheat the oven to 425. Line a baking sheet with parchment paper or silicone baking mat and set aside.
  • In a medium size bowl combine flour, sugar, baking powder, and salt. Cut butter into small pieces and add it to the dry ingredients. Mix in with a pastry cutter or your fingers until a fine crumb has formed.
  • In a small bowl or liquid measuring cup combine 3/4 cup coconut milk and chickpea flour, stirring vigorously until chickpea flour has completely dissolved. Stir in vanilla extract. Add wet ingredients to the dry ingredients, stirring to combine.
    Fold in chocolate chips and walnuts.
  • Flour the bottom of an 8" cake pan and press dough evenly into the pan to shape. Flip onto a floured surface and cut into 8 equal pieces. Place scones on the prepared baking sheet. Brush with a light layer of remaining milk, sprinkle with sugar. Place in the freezer for 30 minutes to harden before baking. This ensures the scones keep their shape in the oven.
  • Bake for 20-25 minutes until tops are golden brown. Remove scones from the oven, let cool for 10 minutes before serving.


Serving and Storing - Serve these scones immediately with some vegan butter and a Chai Tea Latte. Store leftover scones in an airtight container at room temperature for up to 5 days.
Make in Advance: If you want to make this recipe in advance, you can store unbaked scones in the freezer for up to 2 months. Place them on a parchment-lined baking sheet and let them freeze all the way through. Once they are frozen, transfer them to a large Ziplock bag. When ready to bake, you can bake them straight from the freezer following the instructions below. They may need a few extra minutes in the oven since they will be frozen.
Recipe Tips
  1. Don’t over mix the batter it can become too dense and lose it's flakiness if it is overly mixed.
  2. Use cool vegan butter that is not at room temperature when mixing the batter. This prevents the butter from melting too much in the oven, allowing the scones their signature flakiness.
  3. Chill scones in the freezer for at least 20 minutes before baking to allow scones to keep their shape in the oven.
Frequently Asked Questions
  • Do I have to use coconut milk? I recommend coconut milk because it is thick, rich, and adds a nice subtle flavor. If you don’t like coconut, I recommend using a quality unsweetened non-dairy creamer rather than milk.
  • Can regular flour be swapped for chickpea flour? Unfortunately, no. Chickpea flour is uniquely dense in protein and works as an egg replacer in a way that all-purpose flour cannot. You should be able to find chickpea flour at your grocery store – look in the bulk or alternative flours section.


Calories: 378kcal | Carbohydrates: 49g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Monounsaturated Fat: 1g | Sodium: 263mg | Potassium: 253mg | Fiber: 3g | Sugar: 19g | Vitamin A: 539IU | Calcium: 92mg | Iron: 3mg