Double Chocolate Scones
These delicious scones have a chocolate flavoured dough AND white chocolate chips in them. Double the chocolate, double the yum am I right? They're made in much the same way as my other scone recipes, and are pretty quick to whip up as a weekend treat!
380g all purpose flour
110g vegan butter
2 tbsp crushed flax seeds + 6 tbsp water
2 tsp baking powder
100g caster sugar
½ tsp fine table salt (reduce this if your butter is high in salt, I used an unsalted butter)
150g unsweetened soy milk
30g cocoa powder
100g chopped vegan white chocolate
1tbsp vegan butter + 1tbsp maple syrup for brushing on top
Mix flaxseeds with water and set aside. Combine flour, cocoa powder, 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. (If you have a pastry cutter you can also use this to distribute the chunks of butter). Stir in chopped whote 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 25-30 minutes until cooked through. Leave the scones to cool before serving with whichever delicious spreads you want.