Lucy's Friendly Foods

Chocolate Chip Scone Cake

Summer has arrived – yippee, and coinciding with the school holidays and a break from work – what could be better! 30 degree heat isn’t the kind of weather to be baking cupcakes – so here is an alternative for those hot days, a Chocolate Chip Scone Cake.

Essentially the same as individual scones but baked in a scored round for visual effect. These scones travel much better than cake and so will be perfect on our sunny days out.

Serve with dairy-free spread/butter, jam and/or whipped dairy-free cream.

Chocolate Chip Scone Cake (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


makes one cake, serves about 12

  • 450g plain flour
  • 3 tsps baking powder
  • 75g dairy-free spread, such as Pure
  • 70g granulated sugar
  • 1 tsp vanilla essence
  • 300ml oat milk
  • 1/2 cup dairy-free chocolate, roughly chopped
  • 1-2 tbsps demerara sugar

– Preheat the oven to 200 degrees Centigrade/Gas mark 6

– Sift the flour and baking powder into a large bowl.

– Stir in the sugar.

– With your fingertips, gently rub in the dairy-free spread until the mixture looks like breadcrumbs.

– Make a well in the centre and pour in the oat milk and vanilla essence.

– Bring together to a soft, sticky dough.

– Carefully add the chocolate, gently mix in.

– Turn onto a floured surface and very gently bring together to a soft, smooth dough.

– Pat out with your fingers until 3 cm thick.

– Place on an oiled and floured baking sheet. Score wedges with a blunt, floured knife

– Brush the tops with oat milk and sprinkle with the demerara sugar.

– Bake for 25-35 minutes, until golden on top.

– Cool on a wire rack.



7 Responses

      1. Sorry Sophie. It’s the summer holidays here, so what with kids off school, work and lovely sun to enjoy I’ve been neglecting my Blog buddies. Looking forward to catching up on your blog soon x

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