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 the oven to bake. This works very well but you can skip this step if you want.
- 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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