Good Morning Vegan Scones

Avatar:
Author:
Publish date:
Social count:
0
Scones-3-300x200

By Chloe Coscarelli

The second my head hits the mat for Savasana, I’m automatically thinking about my next meal. I don’t know what it is about yoga in the morning that makes me so hungry, but food is always a priority as I’m walking out of class. I love making these tasty, vegan scones to have on hand as a post-class snack with a cup of tea. Watch them disappear when served with Sunday brunch!

Orange-Zested Chocolate Chip Vegan Scones
Makes 8 scones

2 cups all-purpose flour, plus extra for work surface
1/3 cup sugar, plus extra for sprinkling
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ cup vegan margarine or refined coconut oil
½ cup soy, almond, or rice milk, plus extra for brushing
2 tablespoons freshly squeezed orange juice
Zest of 1 medium orange
2/3 cup semisweet chocolate chips (dairy-free)

Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.

You can make the dough by hand or using a food processor.
By hand: In a medium bowl, whisk together 2 cups flour, 1/3 cup sugar, baking powder, salt, and cinnamon. Cut in margarine using a pastry cutter, until the texture is crumbly. Add ½ cup nondairy milk, orange juice, zest, and chocolate chips, and mix with a wooden spoon. Do not over mix; the dough should be sticky and wet.

Food processor: In a food processor, process 2 cups flour, 1/3 cup sugar, baking powder, salt, and cinnamon until combined. Add margarine, and pulse until the mixture is crumbly. Add ½ cup nondairy milk, orange juice, and zest, and pulse until the dough just comes together to form a sticky and wet mixture. Do not over mix. Transfer to a bowl and fold in chocolate chips.

Transfer the dough to a lightly floured surface and liberally flour the top of the dough. Pat the dough into a circle (about 1 inch thick). Using a sharp knife, cut the dough (like you are cutting a pizza) into 8 triangular slices. Transfer each slice to the prepared baking sheet, leaving 2 inches between each slice. Brush the tops with nondairy milk and generously sprinkle with sugar. Bake for about 15 minutes, until just golden on top. Let cool and serve.

Chloe Coscarelli, author of Chloe’s Kitchen, is an award-winning vegan chef who is taking the culinary world by storm with her creative, easy-to-make vegan recipes. She first earned national attention after winning first place on the Food Network’s Cupcake Wars with her vegan cupcakes. She lives in California with her family and adopted dogs.