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Vegan Chocolate Chip Scones


In honor of the London Marathon, I wanted to bake a treat to celebrate the United Kingdom. What better way to do this than to make scones? Being true to my constant goal of making healthier adaptations of beloved recipes, I created a vegan scone recipe.

I used almond milk and coconut oil instead of eggs and butter to keep this recipe on the healthier side. However, I still kept them a little decadent by adding dark chocolate chips instead of the traditional currents, raisins or dates, mostly because of recent reminders that life is short and we should take time to eat chocolate for breakfast, or tea.

These scones are only lightly sweet, not nearly as sugary as those you might find in a Starbucks pastry display. But I prefer the breadier texture, perfect for dunking in a big mug of black tea as an afternoon snack.

If you’d rather skip the chocolate, I also made a version with blueberries this week as well, just substitute the half cup of chocolate chips for 1 cup of fresh or frozen blueberries. Just one note, the blueberry juice turned my scones a shade of green that wasn’t very appetizing in the pictures but tasted amazing.

Best of luck to all you runners out there, we are all cheering you on from Boston!

Vegan Chocolate Chip Scones

  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/3 cup melted coconut oil +2 tablespoons to glaze scones after baking
  • 1/4 cup maple syrup
  • 3 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup vegan chocolate chips
  • 3/4 cup unsweetened almond milk
  1. Preheat the oven to 350 degrees.
  2. Mix flour, baking powder, baking soda and salt in a large bowl.
  3. Mix coconut oil, maple syrup, brown sugar, vanilla extract and chocolate chips together in a separate bowl.
  4. Combine wet ingredients with dry ingredients until dough is crumbly.
  5. Lastly, slowly add the almond milk just until dough holds together.
  6. Place some flour on a clean surface. Roll dough into a square about ¾ of an inch thick.
  7. Cut dough into triangles and place on a greased cookie sheet.
  8. Bake for 20-22 minutes.
  9. While scones are still hot brush them with the extra coconut oil.

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