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.
• Enjoy!