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Mini Chocolate Chunk Scones
I've been interviewing for a new job the past several days (no word yet, but my fingers are crossed!), and having some very early mornings. Lately I've been in the habit of getting in a morning run and eating afterward, sometime around 10:30. These mornings though, I was up and out the door at 6:30 am. By the time 7 rolled around, my tummy was already growling to be fed. I needed a transportable, easily-eaten (freeway friendly) breakfast that tasted good and would get me through 'till lunch. A couple of these little scones with a bit of vegan butter did just the trick. From start to finish this recipe takes less than an hour, and has options for both gluten-free and wheat-eatin' readers. The chunks of rich, dark chocolate in the scones make breakfast feel just a little more fancy than usual, and totally acceptable as an after dinner treat, too.
Ingredients:
2 cups gluten-free all purpose flour (OR 2 cups whole wheat flour) 1 tablespoon baking powder 1/8 teaspoon salt 1 teaspoon xantham gum (omit if using whole wheat flour) 3 tablespoons organic sugar 8 tablespoons cold vegan butter or shortening (equal to 1/2 cup) 2/3- 3/4 cup cold non-dairy milk 1/2 cup chocolate chips or chopped bar chocolate Directions: Preheat oven to 425 degrees. In a large mixing bowl, whisk together flour, salt, baking powder, xantham (if using), and sugar. Using a pastry cutter or two knives, cut butter into the flour mixture until uniform crumbs form (sometimes, it helps to fork the butter into the flour if you're having trouble with your knives.) Pour in cold, non-dairy milk a little at a time, mixing until a soft, slightly sticky dough forms. Fold in chocolate chips with a wooden spoon until they are evenly distributed. Roll dough onto a clean, floured surface and, using a rolling pin, roll out to about a 1 inch thickness. Cut out scone shapes using a cookie cutter or top of a round glass cup. We used a glass cup with a two (ish) inch opening. Its important when cutting shapes that you push the cutter straight down into the dough, and not turn or wiggle the cutter too much, or the dough will lose some of its air and be much denser. Once shapes are cut, place them onto a greased cookie sheet and bake for 15-18 minutes, until they turn golden on bottom and an inserted toothpick comes clean. Let cool for several minutes, and enjoy! We got 15 mini-scones from this recipe, but if you prefer larger, normal sized scones, you should get about 6. Scones save well in an airtight container for several days.
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11 Comments
Johanne B
3/14/2014 06:46:16 am
What about the milk pint in your picture of those vegan scone???
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Amber St. Peter
3/14/2014 06:49:08 am
Haha, it's a mere prop found at a vintage store. I'm a sucker for old milk jugs- but don't worry, it's filled with coconut milk from Trader Joes. Besides being a vegan (by choice) I'm highly lactose intolerant (not by choice), so milk is a SUPER no-no in this household!
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SJ T
3/14/2014 08:53:59 am
Hi, can coconut oil be used as a substitute for the vegan butter? Thanks :)
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Amber St. Peter
3/14/2014 08:58:51 am
It sure can!
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Kathleen
3/14/2014 10:21:43 am
I can't believe how many Vegan recipes I have come across with 0 nutritional information. Why is this? I'm learning and wanting to become Vegan but I want/need this information. I haven't received a response from anyone, so I'm really questioning this...........
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JK
3/15/2014 02:32:33 am
The recipe looks tasty...
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Amber link
3/20/2014 02:31:29 am
Hi Kathleen! I understand your confusion and frustration; When I first decided to go vegan I was surprised by this as well; there seem to be a lot of desserts made by vegan bloggers but little nutritional information. So heres the skinny: I've now been a vegan for four years and really eat whatever I want; I mean it- whatever I want. I eat sweets sparingly, and try to eat one raw meal a day; I always eat breakfast and usually end up eating two dinners; I run and do yoga regularly, and try and eat lots of greens. Since I've gone vegan I've lost about 30 pounds and my exercise level has increased. I believe this is due to a fundamental understanding that plant based foods are not only good for you, but the BEST for you. I never think about what calories I'm taking in because not only do calories only represent a small percentage of whats actually going on in your food (i.e., nutrients, phytonutrients, good fats, carbs, natural sugars), but they barely matter to me anymore since my metabolism has increased so much, which is a cyclic response to eating plant based foods and increasing my workouts. If you need all the numbers, I'm with JK (below): try using an online calorie or nutritional calculator. They're usually free, and I think you'll (unfortunately) find that very few vegans calculate it for you. I will recommend a vegan site that provides great info & recipes: FoodieFiasco.com. In the meantime, bear with us on your vegan journey! It gets easier and I think eventually you'll eliminate the numbers and eat to feel good, too. Hope that helps! Please email me for any further info: amber@fettlevegan.com
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Beth
3/21/2014 06:01:22 am
While I realize it may be frustrating not having all the nutritional info with the recipe, it's fairly simple to figure, using available information and the recipe's ingredients and measurements.
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Caroline
8/9/2014 02:39:14 am
I've just made these for my family and they love them! I multiplied the recipe by 3, so I got a lot of mini scones! Thanks for the awesome recipe! xx
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Natalie Gill
1/9/2017 06:08:43 pm
Can you use milk chocolate chips instead of dark chocolate?
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Amber link
1/13/2017 01:31:03 pm
You sure can, though they won't be vegan. But if you don't care, I don't! 😊
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