Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

Triple Chocolate Sour Cream Scones (Vegan)

I am posting one of my favorite new recipes.

You seriously have to try it unless you are a scone hater. I mean, is it just me or are scones notorious for being dry and bland? The people who think that have obviously never had a good scone.

My family loves scones but I usually just do basic. This time we needed a serious chocolate fix so went for triple chocolate and the results pretty much speak for themselves.

These scones were a hit. We all agreed that they somehow taste exactly like chocolate pop-tarts, but better. Not sure how that happened but I am just gonna go with it. They’re like chocolate chip filled chocolate pop-tarts which basically equals perfection in my book.

I love how easy it is to make scones with a food processor. It does feel a little bit like cheating but it saves so much time and frustration. I think I use my food processor everyday. I pretty much love that thing.

If you have either sworn off scones because of too many nasty dry ones or have just never really tried them then you must. Really, because these will change your entire opinion about the scone world.


Triple Chocolate Sour Cream Scones

Need a good chocolate fix with your tea or coffee. Look no further because these soft and dreamy scones are here to help!

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 18 -24 scones



Chocolate Icing:


  1. Pre-heat oven to 375 degrees F (190 C).
  2. Place coconut oil in food processor with dry ingredients (flour, sugar, baking powder, and salt). Pulse a few times until mixture is crumbly. Add vanilla, and sour cream and pulse a few more times until a dough forms. Add chocolate chunks and pulse just to mix them in.
  3. Dump dough onto a lightly floured surface and divide into 3 balls. Flatten each ball into a disk and place on greased or parchment lined baking tray.cut into 6 or 8 triangles and spread each section about 1 inch apart. (You'll end up with about 18 - 24)
  4. Bake for 18-25 minutes until edges are darkened. Remove from oven and cool completely

  5. For Icing, whisk all ingredients together in a medium bowl until smooth. Drizzle over scones when cooled and allow to dry before serving.

Recipe Notes

*For the sour cream you can use a brand of non-dairy sour cream, or a non-dairy yogurt such as cashew, coconut, or soy. The third option and the one I usually go with is to take 1 cup coconut cream and add 2 teaspoons of lemon juice or vinegar.

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