Vegan Chocolate Chip Scones

These tasty tidbits were made for a friends birthday and they were much enjoyed!  The original recipe came from "The Joy of Vegan Baking" by Colleen Patrick-Goudreau.  Which is a must have for any vegan baker!  I have modified the recipe for a little bit of a different taste then straight out of the book, my modifications are a darker chocolate chip and some cinnamon in the dough along with a bit less sugar and vegan butter. 

the dough ready to be rolled and cut!

Ingredients:

• 1 1/2 tsp Ener-G Egg Replacer

• 2 tbsp water

dissolve the replacer in the water and set aside 

• 2 3/4 cups unbleached flour

• 4 tsp baking powder

• 1 tsp cinnamon

• 1/4 cup sugar

• 1/4 tsp salt

• 1/2 cup vegan butter

• 1 1/2 cups dark chocolate chips (the darker the better!)

• 1/2 cup soy milk

• 1 tsp vanilla 

• extra cinnamon and sugar and soy milk to brush the tops

almost ready for the oven

Directions:

Take the dry ingredients (flower, sugar, cinnamon, baking powder and salt) and mix well.  Add butter a little bit at a time, keep mixing until no butter pieces are larger than peas. Add the milk and the egg replacer mixture, until it resembles a bread dough.  Don't over mix the scones will get tough!  Then add the chocolate chips.  Gather dough into a ball and place on a flowered surface, roll dough to about 1/2' thick. Then cut into desired shape, I usually do triangles.  Place on baking sheet and brush the tops with the soy milk, sugar and cinnamon mixture. Bake at 400 for 12 to 15 minutes!

cooling after out of the oven!