Often on Sundays I like to bake something for breakfast. We usually sleep late and it ends up being brunch, but it is a break from the usual weekday breakfast of a protein smoothie or peanut butter on toast.
Last Sunday I made chocolate chip scones. I took a plain scone recipe from an old 1992 Company's Coming cookbook and modified it to be vegan, adjusted some of the ingredients and added chocolate chips. This is the result.
CHOCOLATE CHIP SCONES
2 cups All Purpose Flour (I use half whole wheat flour)
1/2 cup Turbinado or Raw Sugar
1 Tbsp Baking Powder
1/2 tsp Salt
1/2 tsp ground Cinnamon
1/2 cup Earth Balance Vegan Buttery Sticks
1-1/2 tsp Ener-G Egg Replacer
2 Tbsp warm water (for egg replacer)
2/3 cup Unsweetened Soy Milk
1 tsp Vanilla
1/2 to 3/4 cup Semi Sweet Chocolate Chips (most are vegan, but not all)
** Soy milk for brushing tops and extra sugar for sprinkling
1. Preheat oven to 425˚F (218˚C).
2. Mix flour, sugar, baking powder, cinnamon and salt in large mixing bowl. Cut in buttery sticks until crumbly. I use a pastry blender to do this. Add chocolate chips.
|(Your mixture should resemble this)|
3. Mix the egg replacer with water and set aside. In small bowl, mix the soy milk and vanilla and add the egg replacer mixture. Beat slightly. Add to dry mixture and stir with fork to make a soft dough. You may need to turn it out onto the counter and knead it a few times to incorporate all of the flour mixture. Form into a ball and divide in half.
|(Form into a ball and divide in two)|
4. On a floured surface pat each half into a round approximately 3/4 to 1 inch thick. Brush with soy milk and sprinkle with sugar and cut into wedges.
|(I cut each round into 4 for a total of 8 scones)|
|(Scones just put in the oven)|
" Chocolate is the perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power....it is the best friend of those engaged in literary pursuits." - Justus Liebig