Delicious for breakfast or dessert, these scones were not too sweet and came together really quickly. This was my first time making scones. I made a raw version in the dehydrator over the summer, but that does not really count.
The recipe is pretty simple. This version was adapted from vegannerd recipe:
· 2 cups whole wheat flour
· 1/3 cup sugar
· 4 tsp. baking powder
· 1/2 tsp. salt
· 2/3 cup cold earth balance (or vegan margarine)
· 3/4 cup unsweetened almond milk
· 1/4 cup vegan sour cream
· 1.5 cup chocolate chips
Preheat oven to 425 F.
Mix together the flour, baking powder, salt, and sugar. Cut in the cold butter until the mixture resembles fine granules.
Add in the chocolate chips and stir. Add in the almond milk and sour cream, and form the dough into a ball. Place dough on a piece of parchment paper. Roll out ill about 3/4" thick circle. Cut into wedges with a pizza cutter. Place the triangles on a parchment-paper lined baking sheet. These can be topped with sugar crystals. Cook for about 15 minutes until they begin to brown on top. Let sit on the baking sheet for a few minutes before moving to cooling rack.