VEGAN CHOCOLATE SCONES

By Carine

VEGAN

INGREDIENTS

▢ 2 cups all-purpose flour ▢ 1 tablespoon Corn starch ▢ 1/2 teaspoon Salt ▢ 1/3 cup Coconut sugar ▢ 1 tablespoon Baking powder ▢ 8 tablespoons Cold vegan butter ▢ 1/2 cup Soy milk ▢ 1 1/2 teaspoon Vanilla extract ▢ 1/2 cup Dark Chocolate chips To brush on top ▢ 2 tablespoons Soy milk Optional ▢ 2 tablespoons Orange zest

– Sift the flour and cornstarch in a large mixing bowl. – Whisk in cornstarch, salt, coconut sugar, and baking powder.

Sift the Flour

1

Add in the solid coconut oil and use a pastry cutter or your fingers to rub the coconut oil (or cold butter) into the flour mixture until it forms pea-sized crumbles.

Add Coconut Oil

2

Add Soy Milk

Drizzle the soy milk and vanilla extract over the flour mixture and then mix in with a spoon until a rough dough forms.

3

Add Chocolate Chips

Add vegan chocolate chips and orange zest, if you want to. Gently knead in the dough.

4

Chill

Form a dough ball and chill for 15 minutes

5

Divide into wedges

Remove dough from the fridge and place it onto a large floured piece of parchment paper. Sprinkle a little flour on top of the dough and press into an 8-inch disc and with a sharp knife, divide into 8 wedges.

6

Refrigerate

Slide the piece of parchment paper with the disc of scones on a plate and refrigerate for 15 minutes.

7

Brush

– After refrigerating, separate each scone and place them 2-3 inches apart on the prepared baking sheet. – Brush the top of the scones with 1-2 tablespoons of soy milk.

8

Bake

Bake for 20-30 minutes or until golden brown and the edges are dry and hard. Remove from the oven and cool for a few minutes on the baking sheet before transfer to the cooling rack.

9

Enjoy!

Prep Time: 15 minutes Cooking Time: 30 minutes Servings: 1 Scone Makes: 8 Scones Calories: 282 kcal per Scone

10

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