Vegan Gluten-Free Chocolate Chip Scones (Vegan, Gluten-Free, Dairy-Free, Egg-Free, Paleo-Friendly, No Refined Sugar

• Refrigerated

  • 3/4 cups Almond milk, homemade
  • 1 Flax egg

• Condiments

  • 1 1/2 stick Earth's balance vegan butter

• Baking & Spices

  • 2 tsp Baking powder
  • 1 cup Enjoy life mini chocolate chips
  • 1/2 tsp Himalayan pink salt
  • 1/2 cup Sweetener, organic unrefined granular

• Other

  • 2 1/2 cups Bob's 1 to 1 gluten-free baking flour

Found on thehealthyfamilyandhome.com

Description

Ingredients

• 2 1/2 cups Bobs 1 to 1 Gluten-Free Baking Flour
• 1/2 cup organic unrefined granular sweetener
• 1 cup Enjoy Life mini chocolate chips
• 3/4 cups homemade almond milk
• 2 teaspoons baking powder
• 1/2 teaspoon Himalayan pink salt
• 1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons water)
• 1 1/2 stick Earths Balance vegan butter (room temperature)

Directions

• Prepare the flax egg: add the ground flax seeds and water to a small bowl and whisk together. Place the bowl in the refrigerator to thicken while you prepare the rest of the recipe.
• Add all the dry ingredients (flour, granulated sugar, baking powder, Himalayan pink salt) to a large bowl and stir until well combined. Cut the stick(s) of butter into small squares and add it to the bowl of dry ingredients. Massage the butter into the flour mixture, continuing until the butter is evenly distributed and the flour mixture is a coarse crumbly texture. Add the chocolate chips and gently stir until they are evenly distributed. Remove the flax egg from the refrigerator and whisk it before adding it in the next step. Add all the wet ingredients (flax egg, non-dairy milk) to a small bowl and stir until well combined. Add the wet ingredients mixture to the bowl of dry ingredients mixture and stir until everything is evenly distributed and well combined, without overmixing. Divide the dough mixture in half. Transfer each half of the dough mixture to a flat, well-floured surface and form the dough into two 6-inch round shapes. Cut each round into (8) equal pieces. Optional: sprinkle additional granulated sugar on top of the scones before baking. Add the scone pieces to a baking sheet lined with parchment paper about 3 inches apart and bake at 350 degrees for 25 - 30 minutes, or until the top and edges are golden brown. Let them cool completely before removing from the baking pan and serving or they will be crumbly. Enjoy!