Vegan Chocolate Chip Scones Food

VEGAN CHOCOLATE CHIP SCONES RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F.
• In a large bowl, combine the flour, 3 tablespoons of the sugar, baking powder and the salt.
• Cut in the vegan margarine .
• Stir in the chocolate chips.
• In a separate bowl, whisk together the soy milk and egg replacer.
• Combine with dry ingredients, and stir until dough forms.
• Place on a floured surface and knead a few times, then roll out into a circle about 2 inches thick. Slice like a pizza or a pie into 8 triangles.
• Place the triangles on a baking sheet and sprinkle with the remaining sugar.
• Bake 20 to 25 minutes until lightly golden.

VEGAN CHOCOLATE CHIP SCONES

Steps:

• Preheat the oven to 425°F Grease a large baking sheet and set it aside.
• In a large bowl, combine the flour and sugar. Using a pastry blender or two forks, cut in the vegetable shortening until the mixture forms coarse crumbs.
• In a small bowl, whisk together the soy milk, tofu, and vanilla.
• Add the contents of the small bowl and the chocolate chips to the crumb mixture and blend with a fork until the mixture forms a soft dough.
• Place the dough onto a lightly floured surface and gently knead it 5 or 6 times.
• With a lightly floured rolling pin, roll the dough into a 7-inch circle. Cut it into 8 wedges and place them about an inch apart on the prepared baking sheet.
• Pierce the top of each with a fork. Bake for 18 to 20 minutes or until the scones are golden brown.
• Serve hot.

CHOCOLATE CHIP SCONES

Steps:

• Preheat the oven to 400°F Lightly grease (or line with parchment) a baking sheet.
• In a medium-sized bowl, whisk together the flour, salt, sugar, and baking powder till thoroughly combined. Add the butter, working it in until the mixture is unevenly crumbly.
• Whisk together the cream , eggs, and vanilla. Set aside 2 tablespoons, and add the rest to the dry ingredients, along with the chocolate chips. Mix to form a moist dough.
• Transfer the sticky dough to a heavily floured rolling mat or other work surface. Gently pat and round it into an 8" circle. Brush the dough with the reserved egg/cream mixture, and sprinkle heavily with coarse sugar.
• Dip a 2" round cutter in flour, and use it to cut out a total of 16 scones; you'll have to gather the scraps and reshape the dough once. Space the scones evenly on the prepared pan.
• Bake the scones for 20 minutes, until they're golden brown. Remove them from the oven, and serve warm. If not serving immediately or within a couple of hours, store in an airtight container. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 10 minutes.