clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Apricot & Orange Scones with Chocolate Chips

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Annie
  • Yield: 12 1x


  • 2 1/2 cups white whole wheat flour
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • zest from one orange
  • 1 tbsp. egg replacer + 3 tbsp. water (whisk until frothy, then set aside for a minute or two)
  • 1/4 cup vegan butter, such as Earth Balance
  • 4 ounces unsweetened applesauce
  • 1/4 cup pure maple syrup
  • 1/41/2 cup non-dairy milk (I prefer soy)
  • 1/2 cup vegan semi-sweet chocolate chips or chocolate chunks
  • 1/2 cup dried apricots, chopped
  • ~2 Tbsp. soy milk, for brushing tops of scones
  • Demerara sugar, for sprinkling, if desired


  1. Line a baking sheet with parchment paper and preheat the oven to 425-degrees F.
  2. In a large bowl, whisk together the flour, baking powder, salt and orange zest. Add the butter in chunks and blend until the mixture is the consistency of coarse meal.
  3. In a small bowl, whisk together the egg replacer, applesauce, maple syrup and soy milk, then pour into the dry ingredients – adding more soy milk if necessary. Just before the dough is thoroughly combined, stir in the chocolate chips and dried apricots.
  4. Scoop the batter into a ball and place on a floured surface (or directly onto the lined baking pan). Pat dough into a circle that is about 1/2″ thick. Move the circle onto the baking sheet and cut into 8-12 pieces. Separate the triangles a little bit, then brush the tops with soy milk and sprinkle with sugar.
  5. Bake for 15-20 minutes or until tops are a nice, rich brown. Let the scones cool for a minute before putting on wire cooling racks. Eat while still warm!