Fortunately, scones are super quick and easy to whip together. And, despite what you might think, scones don't need butter or milk to be supremely tasty. Take these Vegan Ginger Chocolate Chip Scones. They are completely free of dairy, but with all the warm delicious goodness a scone should have.
I made these scones with Blue Diamond Almond Breeze non-dairy beverage, a healthy alternative to cow's milk - great for vegans or those with dairy intolerances. In addition to its delicious taste, Almond Breeze has no saturated fat and no cholesterol. And it comes from people who know their almonds - the Blue Diamond Almond Growers. For this particular recipe, I chose the refrigerated unsweetened vanilla variety of Almond Breeze.
I added ginger (in the form of a paste - I hate mincing ginger!) to this recipe because I think ginger is such a wonderful warming food for fall. Proponents say regular consumption of this little wonder root may reduce inflammation, aid digestion, strengthen immunity and help prevent colds and flus. It also adds a refreshing zing of taste to these scones, contrasting nicely with the sweet, gooey yumminess of the non-dairy chocolate chips.
I cut my scones into triangles because I just think they're more fun that way. But you can sort of drop 'em in a ball on the cookie sheet too.
I think all scones are best served warm, almost right out of the oven. Slather on some vegan margarine and some form of jam if you wish. And eat 'em all up while they're fresh! I give you permission. You can make more tomorrow.
I have been enjoying Almond Breeze in its shelf-stable format for a long time. I always have some extras in the cold cellar so I never run out. Now the same great flavours are available in refrigerated, larger containers. So we have options - options are good.
What about you? Are you a fan of scones?
Ginger Chocolate Chip Scones
Cook Time: 10 to 12 minutes
Keywords: bake dessert bread snack vegan vegetarian
Ingredients (6 large scones)
- 3/4 cup Almond Breeze almond beverage, unsweetened vanilla
- 2 Tbsp agave nectar
- 2 cups light spelt flour
- 1/4 cup sugar
- 1 Tbsp baking powder
- 1/8 tsp salt
- 3 Tbsp vegan shortening
- 1 Tbsp ginger paste
- 1/4 cup non-dairy chocolate chips
Preheat oven to 425ºF. Line a cookie sheet with parchment paper.
In a small bowl, whisk together almond beverage and agave nectar. Set aside.
In a large bowl, stir together flour, sugar, baking powder and salt.
Cut in shortening. Use your hands to break the shortening down into "pebbles" in the dry ingredients.
Stir in milk mixture and ginger. Stir in chocolate chips.
Place dough on a floured surface, adding more flour if dough is too wet to handle. Knead briefly, forming the dough into a ball. Flatten the dough into a 7-inch circle, about 1/2-inch thick.
Cut circle in half. Then cut each half into thirds so you have 6 wedges. Place on baking sheet.
Bake for 10 to 12 minutes until edges are lightly golden.
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Disclosure: I am a part of the #CoolerWithAlmondBreeze campaign and received compensation for this post. All opinions are authentic and my own. Thank you for supporting the awesome companies that partner with Woman in Real Life.