The other day I was looking around my pantry, wondering what I could make me and my boyfriend for breakfast. I had somewhat limited supplies and not too much time. I could have made my cinnamon roll recipe, but that’s really something I prefer to make fresh and have in the morning on the weekend. You know, a special weekend treat. Finally, it dawned on me that I should make myself some scones. What kind, you ask? Chocolate chip of course!
Now, I don’t know about you, but I actually have not had many chocolate chip scones. Most scone recipes I found are for savory scones or orange, cranberry scones. Trust me, I love both of those kinds of scones. But, anyone who knows me knows that I love chocolate more than anything!
I found this recipe online and decided to add my flair to it. Aka, add chocolate and make it kinda vegan because I was out of certain ingredients. I replaced the eggs in this recipe with flax eggs and butter for margarine. Then, I added my beloved chocolate chips.
Read on for the recipe!
- 2 3/4 cups all-purpose flour
- 1/3 cup sugar, plus more for dusting on top
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup cold butter or margarine
- 12 ounces chocolate chips
- 2 eggs or 2 flax eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk, plus more for brushing on top
- 1/2 teaspoon cinnamon
- Preheat your oven to 425 degrees.
- If using a flax egg, mix together the flax meal and water before prepping your other ingredients.
- In a large bowl, combine your flour, sugar, salt, and baking powder.
- Work in your butter until the mixture is crumbly and the butter is well dispersed. Take care not to spend too much time doing this so as not to melt your butter.
- In another bowl, mix together your eggs or flax eggs, vanilla, and milk.
- Add the liquid ingredients to the dry and stir until somewhat mixed together.
- Add your chocolate chips.
- Begin needing your dough together until everything is well-incorporated and you have a smooth dough. Make sure not to spend too much time doing this. Again, you don’t want to melt the butter.
- Take out a cookie sheet and line with parchment paper.
- Separate your dough into two balls. place on the parchment paper and flatten them into 6-inch disks.
- Cut the disks into 6 wedges, Separate the wedges so that they are all at least 1/2 inch apart.
- Combine about 1/4 cup of sugar with the cinnamon.
- Brush your wedges with some milk and sprinkle with the cinnamon sugar mixture.
- Cook for 20 to 25 minutes or until golden brown.
- Let cool for 5 minutes before moving to a cooling rack.
- Lastly, enjoy these warm or place them in a plastic bag once they have cooled completely. Warm these up the next day in the oven at 350 degrees for about 10 minutes.
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