Scones! Light and fluffy, chocolate chippy, melt in your mouth scones. Mmmmmmmm….
What’s better on a Sunday morning?
The best thing about these scones is that’s they’re completely dairy-free, egg-free, peanut-free and tree nut-free! WOOHOOOOOO!!!!!!
My mom has been making this recipe for vegan scones for several years now, and I’ve basically always just sat back and enjoyed the finished product.
I finally tried my hand at them for the first time, though, and MAN are they easy!!!
They’re actually very similar to making biscuits. Shortening and flour, a few other ingredients, not much sugar. They’re just a hint of sweet. You sprinkle a little extra sugar on top before you bake these, but they’re *just right* for breakfast…
Or any time of day, really. Who are we kidding?
Pair them with coffee if you’re a coffee drinker, or OJ if you’re like me, and you’d rather have juice.
And like I said, these bad boys aren’t just for breakfast! My kiddos LOVE them as a yummy after school snack. But I love that they can be made ahead of time and they’re a great grab-and-go breakfast. I’m so not a morning-breakfast-cooking person!
Try other flavors!
You can easily swap out the chocolate chips for fruit (fresh or frozen), raisins, nuts (if you’re not allergic), or anything else you can think of. My mom’s favorite spin on these scones is to use raisins in place of chocolate chips, and add a pinch of cinnamon and nutmeg. YUM!
So try them out! They’ll take you all of 10 minutes to whip up and 20 minutes to bake. You’ll have the perfect breakfast, snack, even dessert in just half an hour!
- 1 1/4 cups non-dairy milk
- 2 tsp apple cider vinegar
- 3 cups flour
- 2 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar, plus extra for sprinkling
- 1/2 cup vegetable shortening
- 2 Tbsp canola oil
- 2 tsp vanilla
- 1 cup of allergy-friendly chocolate chips (we use Enjoy Life Foods Mini Chips)