Tuesday, March 8, 2016

Allergy-Friendly Chocolate Chip Scones

Give me a scone and a good cup of coffee and I'm a happy girl! 

I love the versatility of scones.  You can easily add and subtract a few ingredients to make them taste totally different. They're a perfectly acceptable breakfast item or a perfect snack, not as heavy as a muffin, more filling than a cookie. . . . I could go on and on. 

Anywho, when I was working on creating this recipe I wanted to create that same flavor and texture. 

Allergy- Friendly, Gluten Free, Vegan

So put the coffee on, these babies are quick to make and will disappear from your kitchen even faster!

Pre-heat your oven to 400 degrees. 

In a bowl, combine the flour, granulated sugar, brown sugar, baking powder, and salt. 

Cut the vegan butter ( I use Earth Balance Soy Free) into small chunks and add it in.  I like to use my Kitchen Aid mixer for this recipe, but you could certainly mix it by hand, or use a food processor. Mix on medium speed until the butter is broken up into little pea sized balls. Add in the coconut milk and vanilla. 

Once this is mixed thoroughly, add in the chocolate chips and give it one last whirl to combine everything and evenly distribute the chips. 

On a floured surface, divide the dough in two. From the dough into two loaf shapes, and flatten them out so they are about 1 inch thick. Cut the loaves into triangle shapes. I usually get 8- 10 scones total. 

Place the triangles on to parchment lined baking sheets and cook for 17-20 minutes. 

Vola! Yummy, flaky, goodness that everyone can enjoy!! 

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