Chocolate Chip Scones (Vegan)
Scones are so quick and easy to make, and have always been firm favourite of mine. Normally I would be making fruit scones, however I decided to mix things up and go for some dark chocolate chips, making a sweet, vegan and satisfying snack.
I would normally shape my scones using a cookie cutter, however this time I decided to shape the whole dough into a circle, then cut this into triangles. The bonus of this method is that no mixture is left over. I also happened to make GIANT scones using this method, so if you're not after large scones, divide the dough into two, then shape each half into a round and cut this up into smaller triangles. I did quite enjoy having giant scones though!
If you do make these scones, feel free to tag me on Instagram using @susiechef or # so I can see!
Total time: 45 Minutes (plus cool time)
Yield: 8 Scones
Ingredients
Yield: 8 Scones
Ingredients
- 475g Self Raising Flour
- 75g Caster Sugar
- Pinch of Salt
- 75g Vegan Butter
- 175g Dark Chocolate Chips (Dairy Free)
- 250ml Dairy Free Milk
- Icing Sugar (for decoration)
- Preheat your oven to 180 degrees celsius, and line a baking tray with baking paper
- Sift together the flour, sugar and salt in a large mixing bowl.
- Pour in the chocolate chips, and mix these in.
- Break the butter into little pieces and rub these into the flour mixture using your fingers until the mixture resembles bread crumbs.
- Stir in the dairy free milk gradually, then knead the dough slightly in the bowl to bring it together.
- On a clean floured surface, knead the dough gently until it is smooth.
- Form the dough into a 1-inch thick, 7-inch circle (see picture), then cut this into eight triangles.
- Brush the tops of each of the scones with a little dairy free milk, then bake for 12-15 minutes.
- Take out of the oven, leave to cool on the baking tray for a few minutes then transfer to a cooling rack to cool completely.
- Dust with icing sugar and enjoy!