• Alison Elliott

Vegan Chocolate Chip Scones

Updated: Nov 17


2 c. Flour

7 tbsp. Sugar

1 tbsp. Baking powder

1/2 tsp. Salt

6 tbsp. Vegan butter (certified sustainable palm oil)

1 c. Mini chocolate chips

1/3 c. Plant milk

3 tbsp. Bob's Redmill egg replacer (6 tbsp. of water)

Preheat the oven to 400 degrees. In a bowl combine the flour, 5 tbsp. of sugar, baking powder, and salt. Stir the ingredients together. Add the vegan butter and mix well. In a separate bowl combine the plant milk and egg replacer. When using the egg replacer one egg is equivalent to 1 tbsp. of egg replacer and 2 tbsp. of water. Mix the milk and egg replacer mixture in with the other ingredients. Once the ingredients are mixed well add the chocolate chips.

To form the scones rip off medium sized pieces of the dough. Roll the dough into a circle in your hands and place the dough on a greased baking sheet. Sprinkle the additional 2 tbsp. of sugar on all of the scones. Bake for 22 minutes.

Serving Size: 10

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