These homemade chickpea scones are flaky, soft and wholesome - thanks to the added chickpeas! The recipe is easy to follow and incredibly versatile. Plus, using canned chickpeas saves a lot of time and hassle of cooking them from the dried form.
Perfect for breakfast and snack, this vegan scone recipe uses coconut oil instead of butter! The secret to the extra light and flaky scone texture is mixing the melted coconut oil with cold heavy cream so that the coconut oil hardens into little granules that get added to the dry ingredients, replacing the "butter-cutting" process used in a traditional scone recipe.
Ingredients Used to Make These Homemade Chickpea Scones
**I've linked some of these ingredients to amazon.com. They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
Scone Ingredients
- All-Purpose Flour - You can use any brand of All-Purpose Flour. For best results, use a scale to weigh the flour. I haven't tried this recipe with whole wheat flour, oat flour or other gluten-free flour blends, so substitute at your own risk!
- Almond Flour - Almond flour contributes to a softer, more tender texture in this vegan scone recipe while adding a buttery-rich mouthfeel.
- Cornstarch - the cornstarch acts as a binding agent (it's sometimes used as a vegan alternative to eggs) and helps to tenderize the texture of the scones, resulting in a delicate, tender crumb. It's a key ingredient that prevents the scones from being too dense.
- Salt - any kind. I used Pink Himalayan Salt
- Baking Powder - like these ones.
- Sugar of choice – I used raw cane sugar, but you can use any sugar you have at home. If you want a low-sugar and low carb option, I recommend this granulated monk fruit sweetener.
- Melted Coconut Oil - You can use regular coconut oil, or refined coconut oil, like this one, which has a neutral scent and flavor (this is great for people who do not like the distinct smell and flavor of coconut). Please note that the key step in this scone recipe is mixing the melted coconut oil with the cold heavy cream so that the coconut oil solidifies into tiny little granules that get added to the dry ingredients. I explain why that's important in THIS POST.
- Heavy Cream of Choice - I used Dairy-Free Heavy Whipping Cream in this recipe, like the Silk brand in the pic. Regular dairy-based heavy cream will work just the same if you're not vegan.
Add Ins
- Cooked Chickpeas - I used canned chickpeas which I washed, drained and roughly mashed using a fork.
Vegan Chickpea Scones Recipe
Ingredients
DRY INGREDIENTS
- 1 ½ cup all-purpose flour (180g)
- ½ cup almond flour (54g)
- 2 Tbsp cornstarch
- 3 Tbsp sugar of choice , use monk fruit sweetener for lower carb option
- ¾ tsp salt
- 2 tsp baking powder
ADD INS*
- ¾ cup cooked chickpeas , roughly mashed with a fork
WET INGREDIENTS
- ¼ cup melted coconut oil (50g)
- ⅓ cup plus 3 Tbsp heavy whipping cream of choice , cold. Either plant-based or regular dairy-based heavy cream is fine
Instructions
Make the Dough
- Roughly mash the cooked chickpeas with a fork. Set aside.
- In a medium 4-quart mixing bowl, combine the dry ingredients: all-purpose flour, almond flour, cornstarch, baking powder, sugar and salt. Mix well.
- In a separate microwave-safe bowl, melt ¼ cup coconut oil in the microwave for about 30 seconds. Add ⅓ cup of the cold heavy whipping cream of choice
- Set aside the melted coconut oil and cold heavy cream mixture and set aside for a minute until the coconut oil hardens into gravel sized pieces.
- Add the coconut oil-cream mixture to the dry ingredients all at once. First use a spoon to roughly mix the dough.📝TIP: We want to use a spoon at first because the heat from our hands could melt the clumps of coconut oil as we knead.
- The batter will still be clumpy. Mix in the chickpeas and the remaining 3 tablespoons of cold vegan heavy cream (or more as needed) and use both your hands to bring the dough together without overworking it.📝TIP: instead of "kneading" the dough, use the flat of your palm to press the dough into shape. Think of it more as gently pressing and shaping rather than traditional kneading, which can make the scones tough. It's also ok if the dough is not completely smooth.
Shape and Cut the Dough
- Flatten the dough into a disk-shape and pre-heat the oven to 350°F (175°C). For best results, chill the dough for at least 20 minutes while the oven pre-heats.📝TIP: You can also freeze the dough as is to bake later! Wrap in a ziploc bag or plastic wrap and freeze for up to a month.
- Cut the dough into 6 equal wedges using a pastry cutter or knife.
Bake the Scone
- Place the wedges on a prepared baking sheet lined with parchment paper and bake for 23-25 minutes, or until the edges are golden brown.If baking from frozen, bake for 30-35 minutes.
- Enjoy!
Notes
Nutrition
See All of My Scone Recipes HERE
What are some ways you can eat Scones
- Plain and warm
- with Flavored Butter or Cream Cheese
How to Store Homemade Chickpea Scones
- You can store any leftover scones covered at room temperature for 2-3 days. For longer storage, you can place them in a plastic freezer bag or airtight container to store in the fridge for up to 5-7 days, or freeze up to 3 months.
How to Reheat Frozen Scones
- When ready to eat, thaw the scones at room temperature or in the refrigerator overnight. To revive the fresh scone texture, reheat them in an air-fryer 300°F (150°C) for about 5-7 minutes. You can also microwave them for 20-30 seconds.
Can you Freeze Scone Dough?
- Yes, absolutely! This is something I like to do so that I can have scone dough ready in the freezer for freshly baked scones anytime. After shaping the dough into a disk, tightly wrap it in plastic wrap and place it in a freezer-safe bag or container. When ready to bake, thaw the dough for 30 minutes at room temperature, slice it into wedges, and bake at 350°F for 30-35 minutes.
Substitution Notes for Scones (that I've tried)
- Sugar - Instead of raw cane sugar you can also use granulated monk fruit sweetener and erythritol for a lower carb option.
- Almond Flour - You should use almond flour for the best texture, but if you are allergic or do not have almond flour available, you can replace ½ cup of almond flour with ¼ cup of cornstarch. The scones will be less buttery and moist without the almond flour, but will still have a light, melt-in-the mouth texture.
- Cornstarch - If you don't have cornstarch, you can use potato starch or arrowroot starch instead. It's not recommended to omit starch altogether, as the scones will end up dense and cookie-like.
- Coconut Oil - Instead of coconut oil, you can use grated stick butter (either plant-based or dairy/non-vegan). I wouldn't recommend using fractionated (liquid) MCT coconut oil, or other liquid oils since the scones will spread out while baking and give you a flatter scone. You CAN though, if you don't mind the shape! They still will be delicious.
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