Chocolate-chip vegan scones for a breakfast treat on Meatless Monday

Categories: Meatless Monday

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​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.

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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.

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1. Whisk the egg replacer and water together until fully blended and fluffy.

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2. Thoroughly mix the flour, sugar, baking powder and salt.

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3. Add the butter (which should be cold) to the dry ingredients.



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