Nut-Free Vegan Scones with Cornstarch

All Purpose Veggies

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Prep Time 15

Cook Time 25

Course Breakfast, Dessert

Cuisine American, British

Servings scones

Calories 305 kcal

Ingredients

DRY INGREDIENTS

1 ½ cup all-purpose flour (180g)
¼ cup plus 2 Tbsp cornstarch (48g)
¼ cup sugar of choice , can use monk fruit sweetener for lower carb option
½ tsp salt
2 tsp baking powder

WET INGREDIENTS

¼ cup melted coconut oil (50g)
⅓ cup plus 6 Tbsp heavy whipping cream of choice , cold. Can use either plant-based or regular dairy-based heavy cream

Add Ins

½ cup chocolate chips , can use plant-based chocolate chips or stevia sweetened for lower carb

Instructions

Make the Dough

In a medium 4-quart mixing bowl, combine the dry ingredients: all-purpose 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 1 minute until the coconut oil starts to harden 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. Add the chocolate chips and remaining 6 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.
Once the scones are baked, let cool for 10 minutes before serving. Enjoy!

Notes

*Feel free to customize this recipe with your favorite add-ins! Nuts, seeds, and dried fruits are excellent choices if you're looking to switch things up. I've also compiled a list of SCONE FLAVOR and ADD IN IDEAS if you need more ideas.

**For more glaze ideas, check out THIS POST dedicated to glaze recipes! It's fun to mix and match to find the perfect glaze for your scones.

Nutrition

Calories: 305kcalCarbohydrates: 35gProtein: 4gFat: 19gSaturated Fat: 14gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 339mgPotassium: 46mgFiber: 2gSugar: 0.5gVitamin A: 195IUVitamin C: 0.1mgVitamin D: 0.2µgCalcium: 92mgIron: 2mgZinc: 0.3mg***Net Carbs: 33g

Keyword nut-free, scones

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