ORANGE-ZESTED CHOCOLATE CHIP SCONES
SERVES 8 PORTIONS
2 cups all-purpose flour*, plus extra for work surface
1/3 cup sugar, plus extra for sprinkling
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 cup vegan margarine or refined coconut oil
1/2 cup soy, almond, or rice milk, plus extra for brushing
2 tbsp. freshly squeezed orange juice
Zest of 1 medium orange
2/3 cup semisweet chocolate chips (dairy-free)
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1/2 tsp. xanthan gum.
NUTRITIONAL VALUES
Calories: 309kcal
Fat: 11.5g (4.3g S.Fat)
Carbs: 49.4g
Protein: 3.5g
Sugar: 19.6g
Sodium: 222mg
METHOD
Preheat the oven to 190°C/375°F. Line a large baking sheet with parchment paper.
The dough can be made by hand or in a food processor.
BY HAND
By hand, combine the flour, sugar, baking powder, salt, and cinnamon in a medium mixing bowl. Using a pastry cutter, cut in margarine until the texture is crumbly. Mix in the non-dairy milk, orange juice, zest, and chocolate chips with a wooden spoon. Don't overwork the dough; it should be sticky and wet.
IN THE FOOD PROCESSOR
In a food processor, combine the flour, sugar, baking powder, salt, and cinnamon. Pulse in the margarine until the mixture is crumbly. Add the non-dairy milk, orange juice, and zest and pulse until the dough comes together in a sticky, wet mixture. Avoid overmixing. Fold in the chocolate chips in a mixing bowl.
Transfer the dough to a lightly floured surface and generously flour the top. Make a circle out of the dough (about 1 inch thick). Cut the dough into 8 triangular slices (as if making a pizza) with a sharp knife.
Place each slice on a baking sheet lined with parchment paper, leaving 2 inches between each slice. Brush the tops of the muffins with non-dairy milk and generously sprinkle with sugar. Bake for about 15 minutes, or until the top is just golden. Allow to cool before serving.
The dough can be made by hand or in a food processor.
Transfer the dough to a lightly floured surface and generously flour the top. Make a circle out of the dough (about 1 inch thick). Cut the dough into 8 triangular slices (as if making a pizza) with a sharp knife.
Place each slice on a baking sheet lined with parchment paper, leaving 2 inches between each slice. Brush the tops of the muffins with non-dairy milk and generously sprinkle with sugar. Bake for about 15 minutes, or until the top is just golden. Allow to cool before serving.
