These soft and just a little crispy Cinnamon Chocolate Chip Scones are melt-in-your-mouth good. The scone recipe is quick and simple. It takes just 10 minutes to prep and 15 minutes to bake!
The other day, I was craving scones. You know, the kind you slather with jam or glaze and eat by the dozen? But my son was in the mood for some fluffy, gooey vegan cinnamon rolls. And that’s how I ended up making cinnamon scones with chocolate chips: two birds, one stone.
These are possibly the tastiest scones I have ever eaten. And I’ve had many in my day. They’re the perfect crossover between a chocolate chip cookie and a cinnamon roll. And the coffee glaze makes them even better.
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Why You’ll Love This Recipe?
- Wonderful for dessert, breakfast, snacking, and, of course, with tea.
- Wonderfully soft and crispy at once.
- Plenty of chocolate in every bite.
- The warmth from the cinnamon tastes good and smells divine.
Recipe Ingredients
| Baking powder | Cinnamon powder | Flour | Vanilla extract |
| Baking soda | Psyllium husk | Sugar | Chocolate |
| Vinegar | Coconut oil | Coconut milk |
Coffee Glaze
| Instant coffee powder | Icing sugar | Water |
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Flour: I used a mix of whole wheat flour and oat flour. I ground oats in my coffee grinder to make the flour. All-purpose flour is great too. I used it in my buttermilk scones with chocolate chips, and they were delicious!
Oil: I wanted vegan cinnamon chocolate chip scones. So, I used chilled coconut oil. You can swap it with cold butter. Just cut into small cubes.
Milk: You can use any of your choice, not just coconut milk.
Psyllium husk: This acts as a binding agent as we don't have eggs in this recipe. You can use chia seeds or flaxseed powder instead.
Chocolate chips: Add as many or as few as you want. I used dairy-free, 70% dark chocolate.
How To Make Cinnamon Chocolate Chip Scones
Step 1: Set the oven to preheat and line your tray with baking paper or Silpat.
Step 2: Make the vegan buttermilk by mixing vinegar with coconut milk and letting it rest for 5 minutes.
Step 3: Sift together flour, cinnamon powder, baking powder, baking soda, salt, sugar, and psyllium husk.
Step 4: Using your fingertips, rub chilled coconut oil into the dry ingredients till you have a mixture that feels and looks like coarse crumbs.
Step 5: Add buttermilk and homemade vanilla extract to the scone mixture. Mix with a fork until the dry ingredients are just moistened.
Step 6: Fold the chocolate chips into the cinnamon scone dough.
Step 7: Turn the dough out onto a well-floured surface and press together gently till it forms a ball.
Step 8: Press into a 9" circle and cut into 15 scones using a 1.5" cookie cutter.
Step 9: Gently place on the prepared tray. Brush lightly with coconut milk.
Step 10: Bake for 20–25 minutes, or until lightly golden and cooked through.
Step 11: Make the coffee glaze while the cinnamon chocolate chip scones cool.
Step 12: Spoon the thick glaze over each scone. Let it set—5 to 10 minutes.
Final step: Serve and savor!
Pro Tips
- The dough should not have too much liquid. It needs to be just moistened enough to bring everything together.
- Don’t knead the cinnamon chocolate chip scones dough or mix it vigorously. Simply combine with a gentle hand.
- When cutting the scones, you may need to pull together the scraps and form them into a circle again.
Recipe FAQs
First, the oil or butter has to be chilled. A trick I use with butter is to cut it into cubes, then pop it in the freezer for a few minutes before I begin rubbing it in the flour.
Second, work fast. The quicker you make the dough, the lesser the chance of the oil or butter melting.
Scones are a staple teatime snack in the UK. They have more sugar than biscuits. So, their flavor is sweeter. Biscuits, more popular in the Southern US, are typically round and small.
Sweet and tender with a slight crunch—they're the ultimate tea companion. I would recommend eating them warm. But they hold moisture and flavor really well, so they taste wonderful even at room temperature.
📖 Recipe
Cinnamon Chocolate Chip Scones
Ingredients
- 2 cups Wholewheat flour
- 1/2 cup Oats flour I ground some oats in my coffee grinder
- 1 tsp Cinnamon powder
- 4 Tbsp Sugar
- 1 tsp Baking powder
- 1 tsp Baking soda
- 2 tsp Psyllium husk
- 1/2 cup Coconut oil, chilled You can use cold butter instead, cut into small cubes
- 1/2 cup Coconut milk You can use any milk of your choice
- 1 tsp Vinegar This is regular white vinegar
- 1 tsp Vanilla extract
- 1/2 cup Dairy free chocolate/ Dark chocolate ( 70%) Feel free to add more if your wish
Coffee Glaze
- 1 tsp Instant Coffee powder
- 4-5 tbsp icing sugar
- 1-2 tsp Water
Instructions
- Preheat your oven to 180C. Line a baking tray with baking paper or Silpat.
- Stir in the vinegar into the coconut milk. Let it sit for 5 minutes. This is your vegan buttermilk.
- In a large bowl, mix all the dry ingredients - wholewheat flour, oats flour, cinnamon powder, baking powder, baking soda, salt, sugar, and psyllium husk.
- Rub in the chilled coconut oil until the mixture forms large coarse crumbs.
- Pour over the buttermilk and vanilla extract and mix with a fork until the dry ingredients are just moistened. Tip in the chocolate chips and mix them in very gently.
- Turn the dough out on to a well-floured surface and press together gently till it forms a ball.
- Press into a 9" circle and cut into 15 scones using a 1.5" cookie cutter. You may need to pull together the scraps and form into a circle again. Gently place on the prepared tray. Brush lightly with coconut milk.
- Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
- Spoon over the thick glaze over each scone. Let it set - 5 to 10 minutes. Enjoy!
Coffee Glaze
- Combine all the ingredients in a small bowl and mix until thick and lump free.
Notes
- Psyllium Husk- this acts as a binding agent in this recipe. You can use chia seeds or flaxseed powder instead.
- Don’t knead the cinnamon chocolate chip scones dough or mix it vigorously. Simply combine with a gentle hand.
- The dough should not have too much liquid. It needs to be just moistened enough to bring everything together.
- When cutting the scones, you may need to pull together the scraps and form them into a circle again.
Tanisha says
Hi Tasha,
Hope you are doing well.
I would like to know if there is any substitute for Isabgol? Or can one skip it? I don't have it handy.
Thanks much!!
Natasha Minocha says
Hi Tanisha, I'm well, thank you. Hope you and your family are well and staying safe.
So instead of isabgol, maybe you can use a flax egg ( 1 tbsp flax meal + 3 tbsp water) or use an egg. Hope this helps. xx
Sugandha says
Hi Natasha
The recipe sounds lovely and I would love to try them I had one query...can I use actual butter milk instead of making it with coconut milk and vinegar? Alternately, the recipe mentions that I could substitute coconut milk with any other milk, but if I add vinegar to regular milk, it will, curdle. Do we want curdled mill for the recipe?
Many thanks for all your wonderful recipes.
Natasha Minocha says
Hi Sugandha, buttermilk that is used for baking is actually the by-product when you churn butter out of cream. Since we don't get this in the market, at least I haven't seen it, you can use milk + lemon juice or vinegar. It's fine if it curdles. Its acidity is what makes the bakes tender and moist.
You can also use one water and one part of yogurt as a substitute for buttermilk.
Hope this helps. 🙂
Easyfoodsmith says
I need to make these for my daughter. They look gorgeous and sound so delicious ????❤️
Natasha Minocha says
Thanks a lot, Taruna! They were a big hit at my house 🙂
xoxo