Vegan Chickpea Scones (Egg-Free Savory Recipe)

These homemade chickpea scones are tender, flaky, and wholesome thanks to the addition of chickpeas. The recipe is straightforward, adaptable, and saves time by using canned chickpeas instead of dried beans. They make a great option for breakfast or a savory snack.

This vegan scone recipe uses coconut oil in place of butter. To achieve an extra-light, flaky texture, the melted coconut oil is mixed with cold heavy cream so the oil re-solidifies into small granules. Those granules mimic the effect of cutting cold butter into flour, creating pockets of fat that steam during baking and produce a delicate crumb.

Ingredients Used to Make These Homemade Chickpea Scones

Scone Ingredients

• All-Purpose Flour – Use a consistent brand and, when possible, weigh flour for best results. I haven’t tested whole wheat or gluten-free flours in this recipe, so substitute with caution.
• Almond Flour – Adds tenderness and a subtle, buttery mouthfeel that improves the scone texture.
• Cornstarch – Acts as a binding and tenderizing agent, helping the scones stay light rather than dense.
• Salt – Any salt will do; it enhances the overall flavor.
• Baking Powder – Provides lift and lightness.
• Sugar of choice – Raw cane sugar works well; you can swap for a low-carb sweetener if desired.
• Melted Coconut Oil – Use refined coconut oil if you prefer a neutral flavor. The key step is combining the melted oil with cold cream so the oil solidifies into small granules that are incorporated into the dry ingredients.
• Heavy Cream of Choice – Cold heavy whipping cream (dairy or plant-based) is used to form the dough and help the coconut oil recrystallize.

Add-Ins

• Cooked Chickpeas – I used canned chickpeas, rinsed, drained, and roughly mashed with a fork. They add texture, protein, and a subtle savory note.

Vegan Chickpea Scones Recipe

All Purpose Veggies

5 from 1 vote

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Prep Time
15 mins

Cook Time
25 mins

Course
Breakfast, Dessert

Cuisine
American, British

Servings
6 scones

Calories
332 kcal

Ingredients

DRY INGREDIENTS

• 1 ½ cup all-purpose flour (180g)
• ½ cup almond flour (54g)
• 2 Tbsp cornstarch
• 3 Tbsp sugar of choice
• ¾ tsp salt
• 2 tsp baking powder

ADD INS*

• ¾ cup cooked chickpeas, roughly mashed

WET INGREDIENTS

• ¼ cup melted coconut oil (50g)
• ⅓ cup plus 3 Tbsp cold heavy whipping cream of choice

Instructions

Make the Dough

• Roughly mash the cooked chickpeas with a fork and set aside.
• In a medium mixing bowl, whisk together all-purpose flour, almond flour, cornstarch, baking powder, sugar, and salt.
• Melt ¼ cup coconut oil, then quickly stir in ⅓ cup of the cold heavy cream. Let the mixture rest until the coconut oil solidifies into small granules.
• Add the coconut oil–cream mixture to the dry ingredients and stir with a spoon until roughly combined. Using a spoon first helps avoid warming the coconut oil with your hands.
• Fold in the mashed chickpeas and add the remaining 3 tablespoons of cold cream. Use your hands to gently press the dough together—avoid overworking. It’s fine if the dough remains slightly rustic in texture.

Shape and Cut the Dough

• Flatten the dough into a disk, preheat the oven to 350°F (175°C), and chill the dough for at least 20 minutes for best results. You can also freeze the disk to bake later.
• Cut the chilled disk into 6 equal wedges using a knife or pastry cutter.

Bake the Scones

• Place the wedges on a parchment-lined baking sheet and bake 23–25 minutes, or until the edges are golden brown. If baking from frozen, bake 30–35 minutes.
• Remove from the oven and enjoy warm.

Notes

*Customize the scones with add-ins like chopped fresh herbs, dried herbs, or finely diced vegetables for savory variations.

Nutrition

Calories: 332 kcal

Carbohydrates: 42 g

Protein: 7 g

Fat: 19 g

Saturated Fat: 11 g

Fiber: 3 g

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What are some ways you can eat Scones

• Plain and warm
• With flavored butter or cream cheese

How to Store Homemade Chickpea Scones

• Store leftover scones covered at room temperature for 2–3 days. For longer storage, place them in a freezer bag or airtight container and refrigerate for up to 5–7 days or freeze for up to 3 months.

How to Reheat Frozen Scones

• Thaw scones at room temperature or in the refrigerator overnight. To refresh their texture, reheat in an air fryer at 300°F (150°C) for 5–7 minutes, or microwave for 20–30 seconds.

Can you Freeze Scone Dough?

• Yes. After shaping the dough into a disk, wrap it tightly in plastic and place it in a freezer-safe bag. When ready to bake, thaw 30 minutes at room temperature, slice into wedges, and bake at 350°F for 30–35 minutes.

Substitution Notes for Scones (that I’ve tried)

• Sugar – Swap raw cane sugar for a granulated low-carb sweetener if preferred.
• Almond Flour – Almond flour gives the best texture. If you must substitute, replacing ½ cup almond flour with ¼ cup cornstarch can work, though the result will be less rich.
• Cornstarch – Potato starch or arrowroot can be used instead. Omitting starch entirely may produce dense, cookie-like scones.
• Coconut Oil – You can use grated stick butter (plant-based or dairy) in place of solidified coconut oil. Avoid liquid oils if you want the scones to hold their shape, as they can cause spreading.