Vegan Chocolate Chip Scones
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, whole wheat chocolate chip scones with crisp edges made with coconut oil and coconut milk. They're lightly sweet with coconut sugar and studded with chocolate chips. Enjoy them warm for breakfast or as an afternoon treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups whole wheat white flour*
- 1/4 cup coconut sugar (or dry sweetener of choice)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup frozen coconut oil (grated)
- 1 cup canned coconut milk (lite or full-fat both work)
- 1 tsp vanilla extract
- 1/2 cup dairy-free mini chocolate chips
- turbinado/coarse sugar for sprinkling (optional but love the crunch it brings!)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 149mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 173mg
- Calcium
- 5mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 149MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.