Chocolate-chip vegan scones for a breakfast treat on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.
If you've tried our banana walnut muffins or peanut-butter cookies, then you know vegan baking isn't nearly as difficult as it's made out to be -- and the results are awesome. These scones are a bit more challenging, but they're perfect for a tasty and filling breakfast.
You will need:
1 tablespoon egg replacer (or equivalent of 1 egg)
3 tablespoons water (or follow egg-replacer instructions)
3 cups flour
1/3 cup sugar, plus some for sprinkling on top
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup non-hydrogenated, non-dairy butter (Earth Balance is best)
1 cup dairy-free chocolate chips
3/4 cup non-dairy milk
Preheat your oven to 425 degrees F and line a baking sheet with parchment paper.
1. Whisk the egg replacer and water together until fully blended and fluffy.
2. Thoroughly mix the flour, sugar, baking powder and salt.
3. Add the butter (which should be cold) to the dry ingredients.
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