|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 53g||19%|
|Dietary Fiber 3g||10%|
|Total Sugars 26g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The secret to making scones — whether vegan or not — is to use very cold butter, or, in this case, vegan margarine. Soy margarine works well in vegan scones, and make sure the chocolate chips you're using are dairy-free as well. Making homemade vegan scones is quite simple, as this recipe shows. Plus, they're homemade, egg-free, low-fat, and cholesterol-free.
- 2 cups flour
- 5 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons vegan margarine (cut into pieces)
- 1 1/2 cups chocolate chips
- 1/3 cup soy milk
egg replacer (dissolved in 1/4 cup water)
Gather the ingredients.
Preheat the oven to 400 F.
In a large bowl, combine the flour, 3 tablespoons of the sugar, baking powder and the salt.
Cut in the vegan margarine.
Stir in the chocolate chips.
In a separate bowl, whisk together the soy milk and egg replacer.
Combine with dry ingredients, and stir until dough forms.
Place on a floured surface and knead a few times, then roll out into a circle about 2 inches thick. Slice like a pizza or a pie into 8 triangles.
Place the triangles on a baking sheet and sprinkle with the remaining sugar.
Bake 20 to 25 minutes until lightly golden.
- Start with very cold butter. This will produce a better texture for the scone.