Scones
2-3/4 cups unbleached all-purpose flour
1/3 cup cane sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup cold vegan butter, cut in pats
1 cup mini chocolate chips
2 flax eggs (2 tablespoons ground flaxseed + 4 tablespoons cold water)
2 teaspoons vanilla extract
1/2 cup almond milk
Glaze & Topping
1-1/2 cup powdered sugar
1 teaspoon almond extract
4 teaspoons almond milk
1 tablespoons sliced almonds
Directions
In a small bowl, make your flax eggs. Stir together ground flaxseed and water, and set aside to allow flax to soak up the water.
In a separate large mixing bowl, whisk together all the dry ingredients. Cut in the butter just until the mixture is crumbly, some large chunks will remain. Stir in the chocolate chips until combined.
In a the flax egg bowl, whisk in the vanilla, and 1/2 cup almond milk. Add the liquid ingredients to a well in the dry ingredients and stir until all is moistened and holds together. It's going to be pretty dry, but you may need to stir in some additional milk if the dough is too dry or doesn't come together.
Scrape the dough onto a well-floured work surface. Pat/roll it into a square, about 8" to 8-1/2" square, probably around 3/4" thick. Transfer dough onto silicon baking mat (or parchment paper). Refrigerate for at least 30 minutes, up to 3 hours.
When you're ready to bake scones, preheat the oven to 415°F. Remove dough from refrigerator, and transfer to parchment paper, or well-floured cutting surface. Cut dough square into 2" squares with a sharp knife. Now cut each square in half diagonally to make triangles. Transfer triangles to silicon mat on a baking sheet. They won't expand very much, and can be set fairly close together; you should be able to crowd them all onto an 18" x 13" half-sheet pan.
Bake scones for 18 minutes. Increase oven temperature to 425°F, and move scones to top shelf. Bake for another 6 minutes, until golden-brown. Remove pan from oven, and allow to cool for a few minutes before transferring to a wire rack to cool longer.
Make the glaze by stirring together the sugar, milk, and almond extract. Sift sugar first, for an extra-smooth glaze.
After scones are no longer hot to touch, about 15 minutes out of oven, you're going to coat each scone with glaze. Dip each one individually, place back on wire rack, and garnish with two or three almond slices. Make sure to place parchment paper or a plate under your wire rack to catch glaze drips. Allow the glaze to set before serving/storing the scones.
Alternate Flavors
Cranberry Orange Scones
1 cup chocolate chips = 1 cup dried cranberries
add 1 tablespoon freshly grated orange zest
1/2 cup almond milk = 1/4 cup almond milk + 1/4 cup orange juice
4 teaspoons almond milk (in glaze) = 4 teaspoons orange juice
almond garnish = orange zest garnish
Tomato Basil Scones
1/3 cup sugar = 1 tablespoon sugar
add 1-1/2 teaspoons fresh cracked black pepper
1 cup chocolate chips = 3/4 cup sun-dried tomatoes, diced
1 teaspoons vanilla extract = 2 tablespoons fresh chopped basil
*omit glazing
Adapted From
http://www.kingarthurflour.com/recipes/scone-nibbles-recipe
Nutrition
makes 38 mini scones
115 calories | 5g fat | 17g carbs | 1g protein