Vegan Scones Recipe with Ginger and Chocolate

Vegan scones recipe with ginger and chocolate

Breakfast, Recipes, Sweets | August 28, 2016 | By

Whether you’re an afternoon-tea, or a late-night smeared in almond butter kind of person, this Vegan Scones Recipe is perfect! These dairy-free scones are deliciously light and airy, with hints of ginger and chocolate in every bite!

ginger chocolate vegan scone recipe

A Vegan Scones Recipe for Everyone!

I know it sounds British of me, but I love a good tea-time. Include a scone (let’s be honest, any vegan pastry..) and I am set! 

Instantly, my head is filled with delicious thoughts of coffee shops. The aroma, the atmosphere, and the food all come together to deliver a very specific experience. But what happens when you want to recreate that feeling at home? I have the tea, I have the coffee, but.. scones?

It was time to visit the test kitchen!


dough for ginger vegan scones recipe

scooped vegan scones dough

Traditional Scones Are Much Different Than You Think…

First I had to ask myself; What is a scone!?

The definition is pretty vague:

[A scone is] a small unsweetened or lightly sweetened biscuitlike cake made from flour, fat, and milk.

I then looked to my distant European roots, researching the traditional way to make scones. (After all, they are the tea-time professionals!)
Come to find out, I have never had a scone prepared the traditional way (thank god!). They look like round (Pillsbury-esque) dinner rolls, coated with layers of egg on top to promote browning.

Not only are eggs disgusting, but the scones themselves did not even remotely look appetizing. No thank you!

Of course, I’m not assuming everyone in Europe makes scones this nasty way! The beautiful thing about scones is they are fully customizable.. I will just stick to my favorite crumbly, lumpy, scone-cakes I’m used to. 🙂

I did learn, however, that the secret to a perfect scone is mixing the oil with the dry ingredients first. Specifically cold coconut oil! Just toss it in the fridge if it’s too melted, it’ll only take 5 minutes!


baked vegan scones recipe

The Result?

Perfectly delicious, crumbly, not-too-sweet scones. I chose ginger and chocolate to jazz things up because I’m obsessed with both.. why not pair them together!?

The flavor combination is oh-so-perfect. I can’t even explain the combination, you just have to try!

I used 1.5 Tbsp of fresh grated ginger and it was perfect. I was a little worried about them turning out spicy, but the result is a beautiful vegan scones recipe with a hint of chocolate and a mild ginger aftertaste. Absolutely divine!

I also didn’t want any of this dense-brick-scone nonsense, so I used a blend of whole wheat and pastry flours!

I was bragging so much about these babies at work, my coworkers even requested I bring some in to share. I totally would have if Cameron and I hadn’t eaten them already, haha!

grated ginger for vegan scones recipe

broken-open vegan scone recipe

Serves 16 Scones

Vegan Scones Recipe with Ginger and Chocolate

Whether you’re an afternoon-tea, or a late-night smeared in almond butter kind of person, this Vegan Scones Recipe is perfect! These dairy-free scones are deliciously light and airy, with hints of ginger and chocolate in every bite!

15 minPrep Time

15 minCook Time

30 minTotal Time

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Recipe Image


  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
  • 1 1/2 cups whole-wheat flour
  • 1 1/2 cups whole wheat pastry flour (or all-purpose)
  • 2 tablespoons baking powder
  • 1-2 tablespoons fresh grated ginger, about 1.5 inch piece, peeled first
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup + 2 tablespoons coconut oil
  • 1 1/4 cup soymilk
  • 1 teaspoon vanilla extract
  • 1/2 cup vegan chocolate chips


  1. Preheat oven to 400°F
  2. Mix flax egg, set aside
  3. Combine the dry ingredients with the ginger in a large bowl, mix together with whisk
  4. Add the coconut oil, and mix with spatula until evenly dampened
  5. Add the flax egg, milk, and vanilla
  6. Mix until barely combined, don’t over-do it!
  7. Fold in the chocolate chips, last minute
  8. Scoop out with ice-cream scoop onto a baking sheet
  9. Bake for 15-20 minutes until golden
  10. Remove from pan and let cool completely before devouring!
Recipe Type: Breakfast


Store sealed at room temperature for up to a week

61 cal
2 g
10 g
2 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

What are you waiting for!? Get your tea-time on!

(Get more breakfast recipes here!)


  1. Two City Vegans

    August 29, 2016 at 8:13 am I've been wanting to make scones and you might have just given me a reason to! Reply
    • Nick

      August 29, 2016 at 9:39 pm They were seriously so heavenly, I highly recommend! 😉 Reply

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