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Chocolate Chip, Apricot, and Orange Scones [Vegan]
Orange and chocolate seem so natural together and apricots add that nice, soft bite that complements the flaky scone. These make a not-too-sweet afternoon snack or a portable breakfast. With half the fat of “normal” scones, these are nearly guilt-free.
Ingredients You Need for Chocolate Chip, Apricot, and Orange Scones [Vegan]
How to Prepare Chocolate Chip, Apricot, and Orange Scones [Vegan]
- Line a baking sheet with parchment paper and preheat the oven to 425F.
- In a large bowl, whisk together the flour, baking soda, salt and orange zest. Add the butter in chunks and blend until the mixture is the consistency of coarse meal.
- In a small bowl, whisk together the egg replacer, applesauce, maple syrup and soy milk, then pour into the dry ingredients – adding more soy milk if necessary. Just before the dough is thoroughly combined, stir in the chocolate chips and dried apricots.
- Scoop the batter into a ball and place on a floured surface (or directly onto the lined baking pan). Pat dough into a circle that is about 1/2-inch thick. Move the circle onto the baking sheet and cut into 8-12 pieces. Separate the triangles a little bit, then brush the tops with soy milk and sprinkle with sugar.
- Bake for 15-20 minutes or until tops are a nice, rich brown. Let the scones cool for a minute before putting on wire cooling racks. Eat while still warm!
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In the ingredients it calls for baking powder but the instructions say baking soda. I’m not sure which I am supposed to use but I will go with powder. Hope it works out.
Sorry about that, Nicole! Yes – use baking powder.
I can’t pin anything from your website as there is no image?