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.

PUMPKIN CHAI SCONES

SERVES 8 SCONES

FOR THE SCONES

1/2 cup unsweetened vanilla non-dairy milk (nut-free and/or soy-free if necessary)

1 tsp. apple cider vinegar

2 cups unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)

1/3 cup coconut sugar (or brown sugar)

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cardamom

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

1/4 tsp. salt

1/4 tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)

8 tbsp. very cold vegan butter (soy- free if necessary)

1/2 cup pureed pumpkin (not pumpkin pie filling)

1 tsp. vanilla extract

Oat flour (certified gluten-free if necessary) for dusting and kneading

FOR THE ICING

1/2 cup powdered sugar (or xylitol)

1 tbsp. unsweetened vanilla non-dairy milk (nut-free and/or soy-free if necessary)

Pinch of ground cinnamon

NUTRITIONAL VALUES

Calories: 317kcal
Fat: 21.1g (10.2g S.Fat)
Carbs: 32.2g
Protein: 16.3g
Sugar: 23.1g
Sodium: 110mg

METHOD

Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper or a silicone baking mat.

Set aside the milk and vinegar in a medium mixing bowl.

In a large mixing bowl, combine the flour, coconut sugar, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, nutmeg, salt, and xanthan gum (if using). Whisk everything together until it's completely combined. Cut in the butter until all of the pieces are the size of your pinkie fingernail and the mixture resembles wet sand.

Stir in the pumpkin and vanilla extract until well combined. Stir together the wet and dry ingredients until well combined. The dough will be sticky and wet.

Flour your work surface liberally with oat flour. Turn the dough out onto the surface and, using your hands, scoop flour onto the ball of dough until it is coated on all sides. Flatten the dough slightly, then fold it over on top of itself. It's fine if it tears; simply patch it up as best you can. Flatten the dough again, then sprinkle with more flour and spread it out to coat the top. Fold it over on itself once more. Repeat flouring and folding about five more times, or until the dough is still soft and pliable and does not fall apart when folded, but not so much that the dough becomes tough.

Make an 8-inch circle out of the dough. Cut the pie into eight equal-sized triangles. Place them on the baking sheet that has been prepared. Bake for 15 to 20 minutes, or until the top is lightly browned and firm. Allow the scones to cool for about 10 minutes on the pan before transferring them to a cooling rack to cool completely.

Make the icing while the scones are cooling: In a small mixing bowl, whisk together all of the ingredients with a fork until smooth. Drizzle the icing over the tops of the scones once they have cooled. The scones will keep for 2 to 3 days in an airtight container at room temperature.