Unless you’ve been living under a rock for the past few months, I’m sure you’ve notice the “sourdough” craze the seemed to have encompassed the first few months of quarantine. And although I resisted at first, I had to succumb to ultimate excitement of having my own “sourdough baby.” And even after the sourdough craze seems to have died down a bit, I have not alleviated at all. I’m always on a constant search for new fun sourdough recipes and today I’m going to share with you one of my favorites: Vegan Sourdough Chocolate Chip Scones.
You might need help making a sourdough starter and feeding it. In that case, I would refer you to google! No, I’m serious. That’s what I did when I was starting my starter. It is so hard to find one video or website that will answer all of your problems about maintaining your starter, so I’d recommend just keeping your eyes open and try your best. Also, while I would clarify that I’m no expert, I would still love to try to answer any questions you might have. If you have a question, leave a comment below :).
I found this recipe on the Little Spoon Farm website (which has a ton of super fun sourdough recipes!) and I adapted it so that it’s vegan and allergy friendly. I used the Red Mill Egg Replacer which always works wonderfully for me. Also, I used the Earth Balance baking sticks which has a soy-free option if you would like to opt for a soy-free version. Finally, I used Califia Farms oat milk in this recipe because I ADORE oat milk.
I love love LOVE scones. You can check out my other scone recipe for Lemon Blueberry Thyme Scones or you can pair which ever scone recipe you choose with any of my breakfast beverages. Either way, you are sure to have yourself a beautiful breakfast with these Vegan Sourdough Chocolate Chip Scones.
Vegan Sourdough Chocolate Chip Scones
This is a great recipe if you have some leftover sourdough starter. We have adapted this recipe from Little Spoon Farm and made it vegan and allergy-friendly. This recipe calls for you to place the formed scone dough in the refrigerator for 30 minutes. This helps form up the scone before it is put in...
- Prep Time: 40m
- Cook Time: 25m
- Total Time: 1h 5m
Ingredients
- 2 c All Purpose Flour
- 1/2 c Granulated Sugar
- 1/2 tsp. Fine Sea Salt
- 2 tsp. Baking Powder
- 1 Stick of Non-Dairy Butter (Frozen or Cold) (you can also opt for Soy-Free if you want)
- 1 c Non-Dairy Chocolate Chips (I used Enjoy Life)
- 1/2 c Sourdough Starter
- 1 Equivalent Egg Replacer
- 2 tsp. Vanilla
- 2 tbsp. Non-Dairy Milk
Topping
- 2 tbsp. Non-Dairy Milk
- 3 tbsp. Turbinado Sugar
Instructions
- In a large bowl, mix the flour, sugar, salt and baking powder. Cut or grate the non-dairy margarine into the dry mixture. Using a pastry cutter or your hands to mix until they form coarse crumbles. Add the chocolate chips and mix.
- In a small bowl, mix the egg replacer and set aside. While the egg is setting, in a separate bowl mix together the starter, non-dairy milk and vanilla. Add the egg replacer and mix again. Form a well in the dry ingredients and pour wet ingredients into the mixture. Mix gently to form a ball.
- Place dough on to a clean, floured surface and using your hands flatten the dough and shape into a 8” circle. Using a pastry cutter, cut the dough into 8 wedges and place on a cookie sheet on parchment paper. Chill for 30 minutes to set.
- Preheat oven to 400 ◦ F. Remove the scones from the refrigerator. Brush the top of the scones with milk and sprinkle with turbinado sugar. Bake for 20-25 minutes until scones are golden brown.
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