Vegan Chocolate Hot Cross Bun Scones

A simple no-yeast and no-knead dough with chocolate chips, raisins and warming spices baked as hot cross buns and best served like scones. These vegan, easy bakes are great for Easter time or all year long and they only take about 30 minutes.

As you will know, I am a big fan of no-yeast baking and I am always looking to add a spin to the classic buns and doughs. As it is nearly Easter, a lot of us are thinking about, baking and eating lots of hot cross buns so this year, I wanted to jazz them up a little. After my more traditional fluffy Hot Cross Buns and my Chocolate Hot Cross Buns, I based my recipe on a favourite no-yeast dough and combined my love for all things hot cross bun flavoured as well as my love for chocolate.

The results? These Vegan Chocolate Hot Cross Bun Scones – made without yeast, without the time waiting around for the dough to rise and with a slight “scone” quality to them.

Why are they like scones?

• They are slightly crisp on the outside
• They are tender but not as “doughy” on the inside
• They are delicious sliced in half and spread with jam and coconut cream or yoghurt
• You can jazz them up with raisins and chocolate chips like I have done

How are they hot cross buns?

• The classic hot cross bun flavours: of cinnamon and nutmeg
• The flour and water cross on top
• The golden shine and sticky glaze 
• The delicious addition of raisins and chocolate chips 
• They are great toasted like scones served with jam and butter

As you can see, these Vegan Chocolate Hot Cross Bun Scones are pretty versatile and like to be treated as scones and hot cross buns, meaning they are great all year round. The dough and the buns come together in a few steps, much like traditional buns (just without the kneading and proofing) and using simple ingredients:

• Self-raising flour: while I have perfected the ratios for my yoghurt and flour dough being gluten-free, this recipe doesn’t work as well if you just swap in self-raising GF flour for the self-raising flour so watch this space. If you only have plain flour, there are a few tricks to turn your plain flour into self-raising flour (usually add 2 tsp baking powder per 150g plain flour and sift together).
• Coconut or caster sugar: for the sweetness in the dough but not too sweet!
• Cinnamon and nutmeg: for the classic hot cross buns spices.
• Plant-based milk: any carton of milk will do for this recipe – my favourites are oat or almond.
• Vegan butter or margarine: both will work well but I don’t tend to use coconut oil instead so stick with the butter for the best flavour and texture.
• Chocolate chips: any dairy-free chocolate will do.
• Raisins: or sultanas for the classic hot cross bun and scone addition. If you are not a fan or these, you can use extra chocolate chips or swap for crushed/chopped nuts!

Stir together all the ingredients for the dough, fold in the chocolate chips and raisins and then shape into the buns. Pack them into an oven-proof dish or bake into individual muffin holes – both will work although the latter is less traditional! The final part before they bake is to decorate with the flour cross and then bake until golden and fluffy. Spread these Vegan Chocolate Hot Cross Bun Scones while still warm with some maple syrup (instead of marmalade or orange jam as is more traditional) and then enjoy sliced in half or toasted, too. These bun-scones are delicious with afternoon tea, for a lazy brunch at the weekend or as a mid-morning snack. As they come together so quickly and easily, you can make them the same day that you want to enjoy them.

Serve them with any number of spreads and jams, creams etc – or even more chocolate! I am also quite a fan of spreading my Vegan Chocolate Hot Cross Bun Scones with nut butter like peanut or almond – it’s delicious.

These Vegan Chocolate Hot Cross Bun Scones are naturally vegan, nut-free and easy to make for a fun spin on the Easter classic. They are great to serve for friends and family, for taking on picnic and enjoying with tea.

If you are looking for more Easter and no-yeast bakes, how about my:

• Strawberry No-Yeast Swirl Buns
• Chocolate Star Bread
• Chocolate Hot Cross Buns
• Fluffy Hot Cross Buns
• Easter Chocolate Cream Tart

Vegan Chocolate Hot Cross Bun Scones

• Servings: 9
• Time: 30 minutes plus cooling
• Difficulty: easy
• Print

A simple no-yeast and no-knead dough with chocolate chips, raisins and warming spices baked as hot cross buns and best served like scones. These vegan, easy bakes are great for Easter time or all year long and they only take about 30 minutes.

Ingredients

• 500g self-raising flour, plus extra for dusting
• 50g coconut or caster sugar
• 1 tsp cinnamon
• Pinch nutmeg
• 320ml plant-based milk
• 40g vegan butter/margarine
• 50g chocolate chips
• 50g raisins
• 25g plain flour
• 2 tbsp water
• 2 tbsp plant-based milk
• 2 tbsp maple syrup
• To serve: extra maple syrup, jam, yoghurt or cream

Directions

1. Preheat the oven to 160Fan/180*C and grease a round oven-proof dish or 9 muffin holes.
2. Stir together the flour, coconut sugar, cinnamon and nutmeg.
3. Warm together the plant-based milk and the butter or margarine until just melted. Pour the milky mix into the flour and bring to a sticky dough with a spoon and then your hands.
4. Tip onto a lightly floured surface and bring to a smooth dough, gently kneading for 1 minute.
5. Add in the chocolate chips and raisins and knead until evenly distributed. Shape into a ball and divide into 9 equal pieces (about 100g each). Roll each piece into a neat ball, tucking and folding any loose bits of dough under the bottom.
6. Arrange all the balls in a dish so they just touch or in the muffin holes.
7. Make the flour crosses by stirring the flour and water to a thick mix and then pipe onto the buns in cross-shapes. Brush the buns with milk.
8. Bake in the oven to 17-20 minutes for the muffin buns or about 25-30 minutes for the larger dish. they will be golden on top and soft in the middle.
9. Allow to cool slightly and brush with the maple syrup and then serve sliced in half or whole with jam, yoghurt or cream and extra syrup. Best eaten with 1-2 days and store in an airtight container at room temperature or they freeze well.

I look forward to hearing what you think of these Vegan Chocolate Hot Cross Bun Scones and hope you will love them. Let me know in the comments below and tag me in your bakes – I love seeing them!  I am @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With bun-scone love x