#joyofveganbaking

Here’s another gem from The Joy of Vegan Baking - the gift from Half Price Books that keeps on giving!

chocolate chip scones

1 1/2 tsp Enger-G egg replacer

2 Tbsp water

2 1/2 cups all-purpose flour

1/3 cup granulated sugar

4 tsp baking powder

1/2 tsp salt

3/4 cup vegan butter

1 cup nondairy semisweet chocolate chips

1/2 cup almond milk

2 to 3 Tbsp almond milk for brushing tops

cinnamon and sugar for sprinkling on top

Preheat oven to 425. Lightly oil a cookie sheet or line with parchment paper.

Whisk together egg replacer and water very well, until thick and creamy.

In a large bowl, combine flour, baking powder, sugar and salt.

Add the butter to the dry ingredients and cut into small pieces with two knives or a pastry blender. You want a coarse, crumbly batter. Stir in the chocolate chips.

Add the milk and egg replacer to the mixture until just combined. Use a wooden spoon, fork or your fingers and mix until the dry ingredients are just moistened. The dough will not be completely smooth like bread dough. Add a little extra milk if it’s too dry.

Form into sconey rounds.