VEGAN CHOCOLATE SCONES
▢ 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
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
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.
Add Chocolate Chips
Add vegan chocolate chips and orange zest, if you want to. Gently knead in the dough.
Form a dough ball and chill for 15 minutes
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.
Slide the piece of parchment paper with the disc of scones on a plate and refrigerate for 15 minutes.
– 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.
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.
Prep Time: 15 minutes Cooking Time: 30 minutes Servings: 1 Scone Makes: 8 Scones Calories: 282 kcal per Scone