Orange and chocolate seem so natural together and apricots add that nice, soft bite that complements the flaky scone. These make a not-too-sweet afternoon snack or a portable breakfast. With half the fat of “normal” scones, these are nearly guilt-free.

Chocolate Chip, Apricot, and Orange Scones [Vegan]





  • 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
  • 4 oz. unsweetened applesauce
  • 1/4 cup pure maple syrup
  • 1/4-1/2 cup soy milk
  • 1/2 cup vegan chocolate chips or chocolate chunks
  • 1/2 cup dried apricots, chopped
  • Approximately 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 425F.
  2. In a large bowl, whisk together the flour, baking soda, 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-inch 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!