Monday, September 16, 2013

Vegan Fig and Chocolate Chip Scones

Scones are one of those creatures that always seem soo daunting yet you always want to approach it. We had some soon-to-be-rotten figs in our fridge and just set our minds to the task of baking up these beauties. It was a serious breeze to put these together. Serious!

One of the best parts was grating the butter. Some grate fun was had by all ;)

Well, the best part was eating these scones!! Our mom especially loved them which is always a great thing!! She's a scone kinda lady. I'm personally a cookie kind of lady but I love all desserts, mostly :) 

I'm not always a lover of fruit in my desserts - yeah it's true, I'm not ashamed. So, we added some chocolate chips not too many mind you, just enough to appease me.

These scones are pretty fluffy yet they are hearty enough that you would definitely feel satisfied if you were to have them with some afternoon tea or just a regular snack. 

Just perfect straight out of the oven!!

Here's an intergalatic scone coming for a landing right inside your mouth!!

Vegan Fig and Chocolate Chip Scones 
2 cups white whole wheat flour
1/3 cup cane sugar (we used Zulka)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons Earth Balance Vegan Buttery Sticks
3/4 to 1 cup of chopped fresh or dried figs
1/2 cup Dark Chocolate Chips 
1/2 cup of MimiCream (or coconut cream) 
1 Ener-G Egg Replacer


Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

Prepare Ener-G Egg.

In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter you want the coarse meal look.

In a small bowl, whisk cream and egg until smooth.

Using a fork, stir cream/egg mixture into flour mixture until large dough clumps form. 

Form two equal-sized balls and place on baking sheet lined with Silpat or parchment. Lightly flour your hands and spread the balls out until they are about an inch in height, section into four. It's okay if the dough is still stuck together you can just cut the scones once they are finished cooking - it's the rustic way. Sprinkle with remaining 1 tsp. of sugar.

Bake until golden, about 18 minutes. Cool for 5 minutes and serve warm or at room temperature.


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