Tuesday, September 15, 2009
I love scones. They're easy to make and wonderful to eat with a glass of "milk" or a cup of tea. Since the flavor possibilities are endless, I thought that making scones would be a creative way to use some of my recently acquired coconut milk creamer. The aroma of hazelnut filled the house with a heavenly fragrance while the scones were baking. They tasted divine, and I think they'll make hazelnut and chocolate lovers very happy.
2 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons Earth Balance Buttery Spread
2/3 cup So Delicious Coconut Milk Hazelnut Creamer
1/3 cup dark chocolate chips
Preheat oven to 425° F. Line baking sheet with parchment paper.
Sift together flour, sugar, baking powder, salt, and baking soda in large bowl. Add Earth Balance and mix together with hands until mixture forms large, coarse crumbs the size of peas. Add chocolate chips and creamer, mix for a few more seconds until just moistened.
Turn the dough onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat into a circle about 2-inches thick and 6 inches in diameter. Let sit for 15 minutes at room temperature. Cut into 8 wedges. Sprinkle with remaining tablespoon of sugar. Bake for 15-20 minutes or until golden on top. Allow to cool for a few minutes, before separating wedges.
Posted by Vegiegail at 7:24 PM