Mastering Vegan Scones: A Silken Tofu & Coconut Oil Chocolate Chip Delight
Embarking on a journey to create delicious vegan baked goods can be incredibly rewarding, and sometimes, unexpected ingredients lead to the most delightful discoveries. After experiencing the surprising versatility of silken tofu in a remarkably creamy pudding, I felt inspired to explore its potential further. My next venture? Substituting eggs and milk in classic scones. To maintain a truly vegan theme and achieve a rich, tender texture without dairy, I opted for coconut oil instead of traditional butter. I also increased the amount of vanilla extract, not just for its comforting aroma, but to subtly enhance the overall flavor profile and ensure no richness from the missing butter was overlooked. The result? A resounding success! These vegan chocolate chip scones received enthusiastic approval from my daughter, a devoted scone aficionado whose honest feedback is always my ultimate test. They truly became a new favorite in our household, proving that plant-based baking can be both simple and incredibly satisfying.
The Magic of Silken Tofu in Vegan Baking
Silken tofu, often overlooked beyond stir-fries and smoothies, is a powerhouse ingredient in vegan baking due to its smooth texture and high water content. In this scone recipe, it performs several crucial roles. Firstly, it acts as an excellent egg replacer, providing the necessary binding properties that hold the dough together, ensuring your scones don’t crumble. Secondly, it contributes significantly to the overall moisture content, leading to scones that are incredibly tender and moist, a common challenge in egg-free baking. Its neutral flavor is another advantage; silken tofu blends seamlessly into the dough without imparting any ‘tofu’ taste, allowing the other delicious flavors like vanilla and chocolate to shine through. This makes it an ideal ingredient for those looking to create soft, fluffy, and perfectly structured vegan baked goods.
Coconut Oil: A Dairy-Free Marvel for Scones
Replacing butter in traditional scone recipes can be tricky, as butter contributes much to flavor and texture. However, coconut oil proves to be a fantastic vegan alternative. When used in a solid, chilled state, it mimics the way cold butter creates flaky layers in baked goods. Its subtle coconut aroma, while present, is mellowed by the vanilla and chocolate, adding a delightful underlying complexity rather than an overpowering tropical note. Beyond its functional benefits, coconut oil offers a healthier fat profile compared to butter, making these scones a slightly lighter option. The combination of coconut oil and silken tofu creates a scone that is not only dairy-free and egg-free but also boasts a wonderfully rich mouthfeel without being overly heavy.
Perfect for Everyday Indulgence, Not Just Special Occasions
While these vegan chocolate chip scones are undoubtedly delicious, their charm lies in their approachability and comforting simplicity. They offer a less rich, more balanced profile compared to their butter-laden counterparts, making them an ideal choice for a casual breakfast, an afternoon tea, or simply a spontaneous snack. For grander events like a fancy brunch or a holiday party, where decadence is often the goal, I might still lean towards a richer, more traditional scone recipe. However, for everyday enjoyment, these drop scones truly hit the mark. Their combination of reduced fat and enhanced moisture from the tofu and applesauce results in a tender, satisfying bake that you can feel good about enjoying regularly. The primary source of sweetness comes from the generous helping of chocolate chips, creating a perfect balance that isn’t cloyingly sweet.
Achieving the Ideal Sweetness and Texture Balance
When it comes to sweetness, these scones are designed to let the chocolate chips take center stage. I would strongly advise against adding more granulated sugar directly to the dough mixture. An excess of sugar can alter the dough’s consistency, potentially leading to scones that spread too much during baking rather than rising beautifully. If you prefer a sweeter scone, a simple and effective trick is to sprinkle a little granulated sugar or cinnamon sugar directly onto the tops of the scones immediately after pulling them from the oven. The residual heat will melt the sugar slightly, creating a glistening, sweet crust. Remember, these are scones, intended to be less sweet than cookies or muffins, making them versatile companions for coffee, tea, or even a dollop of jam. The current sweetness level, primarily from the chocolate, is usually just right for most palates.
Essential Tips for Scone Success
For best results and consistent quality every time, precision in baking is key, especially with a recipe involving alternative ingredients. This is why I highly recommend weighing your ingredients using a digital kitchen scale. Measuring by weight, particularly for flour and fats, is far more accurate than using volumetric cups, which can vary greatly depending on how ingredients are scooped and packed. This accuracy helps ensure the perfect dough consistency and prevents common baking issues like dry or overly wet dough. Another critical factor in this recipe is the baking powder. Since it’s responsible for the scones’ light and airy rise, using a fresh, high-quality brand is paramount. Some baking powders can impart a metallic or bitter aftertaste, which can detract from the overall flavor. Through extensive baking, I’ve found that certain brands, like Rumford, offer a cleaner taste profile, ensuring your scones taste nothing but delightful. Always check the expiration date on your baking powder to ensure its potency.
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Recipe
Vegan Chocolate Chip Scones
Cookie Madness
Pin Recipe
Ingredients
- ¾ cup plus 2 tablespoons all-purpose flour (114 grams/4 ounces for precise measurement)
- 2 teaspoons baking powder**
- ¼ teaspoon salt
- 1 tablespoon packed dark brown sugar (15 grams, adds depth of flavor)
- 1 ½ tablespoons granulated sugar (20 grams)
- 2 ½ tablespoons cold coconut oil (30 grams, solid form is best for flakiness)
- 4 ounces silken tofu (114 grams, drained)
- 2 tablespoons unsweetened apple sauce**
- 1 ½ teaspoon vanilla extract
- ⅓ cup semisweet chocolate chips (56 grams, ensure they are non-dairy if maintaining a strict vegan diet)
Instructions
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Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with a Silpat baking mat or a sheet of parchment paper; this will prevent sticking and ensure even baking.
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In a large mixing bowl, thoroughly combine the all-purpose flour, baking powder, salt, dark brown sugar, and granulated sugar. Once the dry ingredients are well-mixed, add the cold, solid coconut oil. Using a sturdy spoon, a pastry blender, or a heavy-duty scraper, work the coconut oil into the flour mixture until it resembles coarse crumbs. This step is crucial for achieving a flaky scone texture. If preferred, you can also pulse these ingredients in a food processor until the mixture is coarse, then transfer it to a mixing bowl.
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Carefully pat the block of silken tofu dry with paper towels to remove excess moisture, then weigh out exactly 4 ounces (114 grams). Transfer the measured tofu, unsweetened applesauce, and vanilla extract into a food processor. Process the mixture until it is completely smooth and creamy, with no lumps of tofu remaining. Scrape this smooth tofu mixture into the prepared flour and coconut oil mixture. Gently stir until a soft, cohesive dough forms. Avoid overmixing to keep the scones tender. Finally, fold in the semisweet chocolate chips until they are evenly distributed throughout the dough.
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Using a spoon or an ice cream scoop, drop 6 equally sized mounds of the scone dough onto the lined baking sheet, ensuring they are spaced far enough apart to allow for spreading. Transfer the baking sheet to the preheated oven and bake for 18 minutes, or until the scones are lightly golden brown on top and cooked through. Once baked, remove the scones from the oven and allow them to cool on the baking sheet for approximately 15 minutes before serving. The texture of the scones will improve slightly as they cool and set, becoming more firm and less crumbly.
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**A small but impactful tip for the applesauce: I find that draining some of the moisture from the unsweetened applesauce before measuring significantly improves the final texture of the scones. Less excess water means a richer apple contribution and potentially reduces any steamy rubberiness in your baked goods. To do this, simply spoon about 4 tablespoons of applesauce onto a stack of a few paper towels. Let the towels absorb the moisture for a few minutes. Then, measure your required 2 tablespoons of applesauce by carefully scraping it up from the paper towels. This small step ensures a denser, more flavorful scone.
Notes
For storage, these vegan chocolate chip scones are best enjoyed on the day they are baked. However, you can store any leftovers in an airtight container at room temperature for up to 2-3 days. To refresh them, a quick warm-up in the microwave for 15-20 seconds or in a toaster oven until warmed through will bring back some of their fresh-baked goodness.