I tried to find a scone recipe that was NOT for drop scones, that did NOT contain oil, and did NOT contain anything that would "replace an egg". I have an unfounded hatred for egg replacers and avoid at all costs recipes that ask for me to replace an egg. Thought I'd find a recipe in Vegan With A Vengeance....but she uses oil! In a SCONE?! I like my scones nice and flaky, not like muffins. I ended up using her recipe and taking a few tips from Alton Brown to tweak the recipe and make these.
- 3 cups unbleached all-purpose flour
- 2 tablespoons baking powder
- 1/4 cup sugar, plus extra for sprinkling on top
- 1/2 teaspoon salt
- 1/3 cup Earth Balance, cubed and chilled.
- 1/2 cup soy milk or cream
- 3/4 cup rice or soy milk + 2 teaspoons apple cider vinegar
- handful or two of chocolate chips
Preheat oven to 400 degrees. Line cookie sheet with parchment paper and set aside.
Put dry ingredients into a mixing bowl and stir with fork/spoon/whatever until everything is evenly distributed. Take chilled, cubed Earth Balance and cut into the flour with a fork, or two knives, or rub in with your fingers. I used a fork because sometimes the heat from my fingers softens the margarine too much. Add liquid and mix until just combined. Fold in chocolate chips.
Turn dough out onto a lightly floured cutting board or clean countertop and gently, briefly knead so that its not too crumbly. Fold dough over on itself and lightly pat out/flatten. Fold over, lightly pat out. Do this about 4 or 5 times total. Be very gentle while working with this dough-you don't want to over develop the gluten or melt the margarine with aggressive handling. Pat dough out into a rectangle about 1/2 an inch (or more, I was eyeballing) thick. Cut into triangles (or squares, or whatever you'd like) about the size of or a bit bigger than the palm of your hand.
Sprinkle triangles with sugar, transfer to parchment covered baking sheet, and bake for 15 minutes or until slightly golden brown on top.
I had one plain with some coffee and it really hit the spot!