Vegan Chocolate Chip Scones – a delicious recipe with flour, sugar, vegetable shortening, soymilk, silken, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 425u00b0F Grease a large baking sheet and set it aside.
2
In a large bowl, combine the flour and sugar. Using a pastry blender or two forks, cut in the vegetable shortening until the mixture forms coarse crumbs.
3
In a small bowl, whisk together the soy milk, tofu, and vanilla.
4
Add the contents of the small bowl and the chocolate chips to the crumb mixture and blend with a fork until the mixture forms a soft dough.
5
Place the dough onto a lightly floured surface and gently knead it 5 or 6 times.
6
With a lightly floured rolling pin, roll the dough into a 7-inch circle. Cut it into 8 wedges and place them about an inch apart on the prepared baking sheet.
7
Pierce the top of each with a fork. Bake for 18 to 20 minutes or until the scones are golden brown.
8
Serve hot.
400
kcal
Calories
8
g
Fat
71
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups self-rising flour, 3 tablespoons sugar, 1/2 cup vegetable shortening, 1/2 cup soymilk, and more.
Yes, Vegan Chocolate Chip Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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