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Chocolate Chip Scones

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  • 17 min
  • Prep time5 min
  • Servings8
recipe image Chocolate Chip Scones


  • 3/4 cup (175 mL) Becel® Plant-based Whipping Cream
  • 1 tablespoon (15 mL) lemon juice
  • 2 cups (500 mL) all purpose flour
  • 2 tablespoons (30 mL) sugar
  • 2 teaspoons (10 mL) baking powder
  • 1/2 teaspoon (2 mL) baking soda
  • 1/2 teaspoon (2 mL) salt
  • 1/2 cup (125 mL) Becel® Plant-Based Unsalted Bricks, melted
  • 1 cup (250 mL) vegan chocolate chips

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Energy (kcal)240 kcal
Energy (kJ)1003 kJ
Protein (g)3.3 g
Carbohydrate incl. fibre (g)27.4 g
Carbohydrate excl. fibre (g)26.6 g
Sugar (g)3.3 g
Fibre (g)0.9 g
Fat (g)12.8 g
Saturated fat (g)1.8 g
Unsaturated fat (g)10.1 g
Monounsaturated fat (g)6.7 g
Polyunsaturated fat (g)3.4 g
Trans fat (g)0.1 g
Cholesterol (mg)0 mg
Sodium (mg)412 mg
Salt (g)96.58 g
Vitamin A (IU)749 IU
Vitamin C (mg)0.4 mg
Calcium (mg)91 mg
Iron (mg)0.50 mg
Potassium (mg)35 mg


  1. Preheat oven to 475F.
  2. Mix Becel® Plant-based Whipping Cream and lemon juice in a small bowl, and set aside for 10 minutes, or until the cream starts to curdle.
  3. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together. Stir in the Becel® Plant-Based Bricks and reserved plant-based whipping cream and lemon juice mixture. Fold in the chocolate chips.
  4. Knead the dough a few times and then shape it into a circle about 1'' tall. Cut the dough into 8 wedges. Transfer biscuits onto a baking sheet lined with parchment paper. Brush tops of biscuits generously with plant cream.
  5. Bake for 12-13 minutes, rotating sheet halfway through baking. The biscuits should be nicely golden brown.

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