Vegan Strawberry Almond Chocolate Chip Scones

• Vegan

• Produce

  • 1/2 cup Strawberries, fresh

• Refrigerated

  • 1/2 cup Almond milk, unsweetened

• Condiments

  • 8 tbsp Vegan buttery spread

• Baking & Spices

  • 1 cup All-purpose flour, unbleached
  • 1 tsp Almond extract
  • 1 tbsp Baking powder
  • 1/4 cup Chocolate chips, vegan mini
  • 1/3 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 cup Whole wheat pastry flour

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Nuts & Seeds

  • 1/4 cup Almonds
  • 1 tbsp Chia seeds

Found on veggieandthebeastfeast.com

Description

Ingredients

• 1 cup whole wheat pastry flour
• 1 cup unbleached all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ⅓ cup granulated sugar (vegan friendly if you can find it, otherwise organic cane sugar would work well)
• 8 tablespoons vegan buttery spread, cut into squares and chilled
• ½ cup unsweetened almond milk (or other non-dairy milk)
• 1 tablespoon apple cider vinegar
• 1 tablespoon chia seeds, mixed with 3 tablespoons warm water
• 1 teaspoon almond extract
• ½ cup chopped fresh strawberries
• ¼ cup sliced almonds
• ¼ cup vegan mini chocolate chips

Directions

• Preheat oven to 400 degrees. Combine the almond milk and vinegar in a small bowl. Let sit for five minutes. In a separate bowl, combine the flours, baking powder, salt, and sugar in a large bowl. Use your hands to work in the chilled margarine pieces. Add the milk and vinegar mixture, chia seed/water mixture, and almond extract to the wet ingredients. Beat on low until just combined (a few minutes). Use a spatula to gently fold in the strawberries, almonds, and chocolate chips. Form the dough into a ball with your hands and turn out onto a floured surface. Pat down and then use a rolling pin to roll the dough into a 12-inch circle. Cut the dough into 8 wedges. Top each wedge with a strawberry slice (optional, but cute). Place the wedges on a parchment-lined baking sheet and bake for 20-25 minutes, until lightly golden on top. Best served warm!