scones on scones on scones!! hello delicious Vegan Chocolate Chip Scones and HELLO UPBEETANDKALEINGIT DESSERT WEEK! first on the list are these scones :).
scones have always been sort of intimidating to me but once i made them, all of that went away. this version is incredibly easy to make and i even used a food processor, which has become my favorite tool by far.
originally, there were a grand total of 8 scones, but notice one is missing!! that’s because i clearly have zero will power and needed a fresh one out of the oven with a glass of almond milk. it made my morning that much better.
nice and firm on the outside but light, buttery, fluffy and perfectly scrumptious on the inside. Vegan Chocolate Chip Scones rival any tea time scone out there, dairy or not. cold butter is a must for scones including this particular recipe. i used my favorite, Country Crock® Plant Butter, which is honestly AMAZING.
ok have the greatest day and i hope you thoroughly enjoy this week of delicious eats!!
Vegan Chocolate Chip SconesCourse: BreakfastDifficulty: Easy
2 cups organic unbleached all purpose flour
1 tsp baking powder
1 tsp apple cider vinegar
2 tbsp flax meal mixed with 1/3 cup water
1/3 cup maple syrup
1 stick cold vegan butter cut into cubes (place in freezer 30 min beforehand)
1/2 cup chocolate chips
- add all ingredients but the chocolate chips to a food processor and blend until a thick and sticky dough forms. it’s ok if you can see some small pieces of butter. then fold in the chocolate chips and mix well.
- add some flour to a cutting board or your counter and shape the dough into a round circle about 3/4 inch thick.
- using a pizza cutter to cut the dough into triangles. i made 8 total.
- bake at 350 degrees for 32 minutes. enjoy!!