Chocolate Chip Scones with Vanilla Cream Glaze

Vegan Chocolate Chip Scones with Vanilla Cream Glaze - from

 This past weekend, my husband and I  stopped by a wonderful little Vegan cafe / bakery, Sticky Fingers Bakery, in Washington D.C.   Along with buying up 4 different fabulous Vegan cupcakes,  we gobbled down a large ‘Sweet n Salty’ chocolate chip cookie.  The cookie was full of wonderful chunks of who knows what and the top was liberally sprinkled with coarse Himalayan sea salt.  Sooooo yummy that we sat on the bench outside and ate the cookie up in about 30 seconds.  I had to recreate this one!

 As happens so many times when I start experimenting with ingredients in the kitchen, things often evolve into something that is not what I intended ending up with.  Yet, still a delicious result.

Vegan Chocolate Chip Scones with Vanilla Cream Glaze - from

Voila.  Chocolate Chip Scones with a mildly sweet Vanilla Cream Glaze.


 So these were supposed to be cookies, but….whatever.  I’m sure with a little experimenting of your own, they could become a wonderful cookie as well.  But here we go with my scones for now….

Vegan Chocolate Chip Scones with Vanilla Cream Glaze - from

 I’ve never been very fond of scones that I can remember.  I  remember them as being dry and fairly tasteless.  These scones surprised me.  They have all the moisture of a dense, rich cake, a crustier area on the bottoms where the chocolate chips melt and then brown while they’re baking, and then a lovely creamy glaze that compliments the scone without overpowering the flavors.  I didn’t know what flavor to go with at first for the glaze but I’m very happy with the Vanilla.  It adds the creamy texture in each bite without being so strong with vanilla that you forget the chocolate chips.  I also added in plenty of finely chopped walnuts that blend with the other textures and add a soft crunch to the scones.

 The batter is VERY dense and you may want to adjust it down some with more liquid.  But when the scones cool they are just perfectly balanced with a cake-like consistency and the crusty edges.  The chocolate chips are just gooey  enough to give you a blast of intense sweet but mellow with the cake’s batter and walnuts.

 I also sprinkled each scone with a big pinch of coarse sea salt before they baked.  It’s very slight in the background after you’ve enjoyed lots of other tastes in each bite.  I wouldn’t leave the salt out but if you did, you would still have a wonderfully flavored scone.

Vegan Chocolate Chip Scones with Vanilla Cream Glaze - from

  I love how lightly sweet the glaze turned out as I said.  It’s just enough to let you know there’s a creamy topping.  The vanilla stands out and then blends into the chocolate chips and disappears in your mouth.  Again, they would be great without the glaze…better with it.  I could also see changing it from vanilla to an orange tangy cream as well.  I’m sure the orange would be dreamy with the chocolate but I didn’t have any on hand to experiment with today.  Next time maybe? Vegan Chocolate Chip Scones with Vanilla Cream Glaze - from









This recipe will make up about a dozen 3 inch wide scones.  They’ll keep well in a sealed container on the counter or freeze up some to thaw out on a busy morning for a quick delicious breakfast. Oh, and I forgot to mention that they have a special surprise ingredient…compliments of all my drooling through Kathy Hester’s new ‘Great Vegan Bean Book‘ lately…. You guessed it, I used a can of white cannellini beans to keep these scones nice and moist.  The beans replace all of the fat except for that in the chips and adds to the protein content and overall nutrition.  I really love how they turned out and I’m sure that the beans helped to keep each one evenly cooked and moist.

A dense cake is really what they seem like.  I love how thick the cake is and then how light and creamy the glaze and chips blend in with the cake.

A great combination, thanks Kathy for your inspiration ♥

Vegan Chocolate Chip Scones with Vanilla Cream Glaze - from

Chocolate Chip Scones with Vanilla Cream Glaze

What you will need for this recipe:

    Dry Ingredients:
  • 3 Cups Organic White Self Rising Flour ( I used 4 Tbs. of Protein Powder in with mine)
  • 1 tsp. Cinnamon
  • 1 Tbs. Baking Powder
  • + 2/3 Cup Sugar to add in with the wet ingredients
  • Wet Ingredients:
  • 2 Flax Eggs ( 2 Tbs. Ground Flax Seed mixed with 6 Tbs. Water)
  • 1 15 oz. can Cannellini Beans, rinsed well and drained
  • 1/2 tsp. Vanilla
  • 1/3 Cup Maple Syrup or Agave
  • 1/2 - 3/4 Cup Non Dairy Milk of choice
  • Plus 1 Cup Vegan Chocolate Chips or Carob
  • and 1/2 Cup Chopped Walnuts
  • For the Glaze:
  • 8 oz Non Dairy Cream Cheese room temperature
  • 2 tsp. Vanilla
  • 3 Tbs. Agave or Maple Syrup
  • 1/2 Cup Non Dairy Milk or Creamer


Mix all dry ingredients together (except the sugar) and set aside.

Mix all the wet ingredients in a food processor until smooth, about 45 seconds total.

Add in the sugar with the blended wet ingredients and mix.

Add the dry mixture in with the wet slowly so you don't coat the kitchen with flour

until the batter cleans the sides of the bowl. The batter will be quite thick.

Empty the batter out into a large bowl. Stir in (this will take some muscle) the walnuts and chocolate chips. You may need to add water 1 Tbs. at a time but the scones will cook up fine with this thick batter. It should be similar to Play Doh if that helps. Leave the bowl at room temperature while the oven heats.

You can either fill the bottom 50% of muffin tin spots with batter and cook for 8 minutes at 300

or you can put all the dough onto a greased surface and pat it down to form a large 2 inch thick circle. Cut scones into pie shapes and bake them on a cookie sheet for the second option. The bottom half of each scone will have some crusting when the chocolate chips melt and brown. Tops will look slightly cracked and spring back when touched lightly with your fingertip.

For the Glaze, mix all ingredients with a fork until smooth. If you have small lumps from the cream cheese you could use a small blender to mix.

The scones will look just under done if cooked properly but will be softer and more moist when cooled. Spread on glaze to each scone when ready to serve. Store any extra scones in a sealed container or freeze for up to 6 months.

Vegan Chocolate Chip Scones with Vanilla Cream Glaze - from

Gotta try these………enjoy!

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26 thoughts on “Chocolate Chip Scones with Vanilla Cream Glaze

  1. narf77

    Every time I come here for a new post I KNOW I am going to get something awesome and you haven’t let me down girl! YUM! I thought I was being experimental putting cooked pinto beans (frozen) in my morning green smoothie to give a creamy hit of filling protein and you scoop the pool by making pure gorgeousness out of them and disguising them as “High Tea” :). You are my beany hero! I have finally jumped on board with Pinterest (after starting a board about 9 months ago and forgeddingaboudit ever since…) so I am clicking my favourite posts with wild gay abandon…consider yourself pinned! 🙂

      1. narf77

        I can’t wait Angela! I am truly (and most heinously) addicted. I think I have pinned 1500+ recipes since Monday and I was told on Wednesday that I couldn’t follow anyone else until more people followed me… how rude! I had only followed 506 boards…. ;). I am promoting your gorgeous scones and your inventiveness in my post today. I LOVE the fact you put beans in those scones and that you didn’t blink an eye whilst doing so. You are my inventive recipe guru and deserve all kudos. I have been adding frozen beans to my green smoothie all week and can’t believe the energy I have! I have had to shovel trailer loads of aged horse manure this week and usually that would render my lats flaccid after a single trailer but I was steaming away with impunity and all that happened was a mild and most pleasant reminder that I used to work out ;). Beans RULE! Cheers for reminding me of that fact (I also stole just about every single bean recipe from your site but that’s just between you, me and my intestinal tract 😉 )

        1. Angela @ Canned Time Post author

          Too funny, you are a Pinterest Queen now….I wondered what you’d bean up to…
          The invite should be showing by now on your main pic page, the one that shows all the pics pinned by people you’ve followed? In the left upper corner I think. Just click ‘accept’ and you’ll see our board at the bottom of all those others you’ve followed and you’ll be able to ‘pin’ to it.
          Let me know if you don’t see it by now and HURRAH to all that ‘BEAN’ energy 😉
          Thanks Fran ♥

          1. narf77

            All of that bean energy is converting to all of of that bean gas…who cares…I just blame the dogs! 😉 Cheers for that Angela, I am honoured to be part of the bean fest and will post with so much impunity you are going to wish that you thought again about inviting me but “whatchagonnadoeh?” too late! 😉

              1. narf77

                They don’t care Angela…they wear it as a badge of pride and aside from that…they are single handedly attempting to remove the ozone layer through their own flatulance…what’s a beany addition or two between friends? 😉 . Haven’t seen that invite yet… maybe they are saving it to excite me for my early morning Sunday Pinteresting tomorrow? 😉

                1. Angela @ Canned Time Post author

                  Yea, I just looked to check if you’d been added and didn’t see you. I re-sent the invite and it said you’d already been invited. Not sure what’s up but I’ll try sending it again. I did it the first time yesterday so it should be already there.

                2. Angela @ Canned Time Post author

                  Okay, I deleted the old invite and re-did it again now so go to your boards and click on the ‘Pinterest’ icon in the middle. The invite should be in the left upper corner. Let me know 😉

                    1. narf77

                      The other board?!!! (Confusion sets in…) remember, I am a babe in the woods when it comes to Pinterest, only been using it since monday ;). How do I pin to that board I just got invited to? (I accepted…I am in!)?

                    2. Angela @ Canned Time Post author

                      When you click on a picture to ‘Pin’ it, the Keeping it Raw / Vegan board will just show up as one of your boards you can pin it to. It should be showing now along with all your other boards. You now you can pin to different boards right? Let me know if it’s not there but if you accepted it should be, probably all the way at the bottom of your board page.

                    3. narf77

                      I tend to go for plainer things, I love almondy dense cakes, anything that is simple but incredibly satisfying and I go for the experimental 😉 That’s why I love Vegan Richa and you so much! 🙂 You guys are my vegan blogging heroines 🙂

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