These scones are a fabulous breakfast & honestly they're good enough for dessert too! Not only are they vegan but gluten free as well. Enjoy with chocolate chips, fruit, or nuts mixed in :)
Ingredients:
1 TBSP flax meal
3 TBSP hot water
1/2 cup plain coconut milk (or soy)
1 tsp lemon juice 2 cups flour**
1 tsp xanthan gum
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
1/3 cup brown sugar
1 stick vegan butter (I love Earth Balance)
1/2 tsp pure vanilla
1/2 tsp almond extract
1 cup chocolate chips, blueberries or any other fruit!
**For the flour in this recipe I used 1/2 cup each of: brown rice (or sorghum)flour garbanzo flour tapioca starch potato starch It worked really well but you could try another mix if you've got it :) Instructions:
Prep a cookie sheet with parchment paper and preheat over to 425.
In a small bowl mix together flax meal & water. Let mixture set at least 5 minutes and stir "goop" together until well blended. (This is your "egg".)
In a glass liquid measuring cup combine milk & lemon juice. (This acts as a "buttermilk".)Set aside.
In a medium bowl whisk together: flour, xanthan gum, baking powder, baking soda, sea salt, and brown sugar.
Cut butter into chunks and add to the dry mixture. Cut in with knives or a pastry blender tool until crumbly.
Add 1 cup of mini chocolate chips to the dry mixture. (Or wait and add blueberries or other fruit at the end.)
Add flax "egg" into mixture above. Then add "buttermilk" mixture. Finally add vanilla & almond and mix until just binding together.
Sprinkle rice or sorghum flour onto countertop. Place dough on top and knead a few times (5 or 6 times). Pat into a round shape (like a really big thick pancake). Cut into 8 pie shaped pieces.
Place on cookie sheet, brush tops lightly with milk and bake in 425 degree over for 13 –15 minutes.
Cool for a couple minutes on the pan & then on wire rack.
I can't wait to hear how you like them!! :)
