Chocolate Chip Scones
Flaky, buttery chocolate chip scones with a golden and crunchy surface. These delicious treats are super simple to make and are great on their own or with spreads like jam, peanut butter or just straight up butter! The process is much the same as with my other scone recipes, so if you've given those a go before you should have a pretty good idea of how this recipe is. I hope you try them and love them either way!
380g all purpose flour 120g unsalted vegan butter* 2 tbsp crushed flax seeds + 6 tbsp water 2 tsp baking powder 80g granulated sugar ½ tsp fine table salt 120g soy milk 100g chopped vegan chocolate 1tbsp vegan butter + 1tbsp maple syrup for brushing on top
*You can also use salted butter and reduce the amount of salt added to just a pinch.
Mix flaxseeds with water and set aside. Combine flour, sugar, salt, and baking powder in a bowl. Add chunks of 110g cold vegan butter and use your fingers to pinch the lumps of butter until there are no chunks larger than the size of a pea, making sure not to melt them. Stir in chopped chocolate. Combine soy milk and the flax "egg". Whisk to combine and pour into your dry mix. Mix until roughly incorporated before turning the dough onto a clean surface and kneading until just combined but still flaky and “rough” looking. Pat into a circular disc and cut into 8 equal “slices”. Place on a tray lined with parchment paper. Melt 1tbsp vegan butter, combine with 1tbsp maple syrup and brush over the top of each scone. Bake at 200C for 25-35 minutes or until they look nice and golden. Leave the scones to cool before serving with whichever delicious spreads you want.