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.