Vegan Gluten-Free Chocolate Chip Scones

Ingredients:

2 c 1:1 gluten free flour

2 T coconut sugar

3 t baking powder

½ t salt

1½ t tapioca flour

5 T coconut oil

¾ c vegan chocolate chips

¾ c + ~1 T plant milk

~1 T course sugar

Instructions:

Preheat oven to 425 degrees Fahrenheit. Prepare a baking sheet with parchment paper.

Sift together dry ingredients with a fork or whisk until well combined.

Cut in coconut oil until all of the coconut oil is evenly distributed throughout the flour mixture. There should not be any little balls of coconut oil with the flour mixture stuck to it remaining in the mixture. Add the chocolate chips and the ¾ c plant milk. Mix together just until combined, do not overmix. If the mixture is too dry add a small amount of plant milk so that the dough is able to become a ball. Split the mixture into two equal parts and form them into balls. Cut each dough ball into 6 wedges and place them on the prepared baking sheet. Using a basting brush brush the tops of the scones with the 1 T remaining plant milk and sprinkle with the course sugar. Bake the scones for 20-25 minutes until slightly browned on top. Let the scones cool completely before storing.

Nutrition Information:

Makes 8

Serving Size: 1 Scone

Calories: 197

Fat: 9 g

Protein: 3 g

Carbohydrates: 30 g

Nutrition information is approximate, there is slight variation in different brands of ingredients.