For brunch or a teatime snack, try these simple scones with dark chocolate chips and a dash of hazelnut flavor.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 6 tablespoons vegan butter
- ⅔ cup So Delicious® Dairy Free Hazelnut Coconut Milk Creamer
- ⅓ cup dark chocolate chips
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Sift together flour, sugar, baking powder, salt, and baking soda in large bowl. Add vegan butter and mix together with hands until mixture forms large, coarse crumbs the size of peas. Add chocolate chips and creamer, mix for a few more seconds until just moistened. Turn the dough onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat into a circle about 2-inches thick and 6 inches in diameter.
- Let sit for 15 minutes at room temperature. Cut into 8 wedges. Sprinkle with remaining tablespoon of sugar.
- Bake for 15-20 minutes or until golden on top. Allow to cool for a few minutes, before separating wedges.
- By Gail Davis
Reviews
I have made this twice now. Everyone loves it! I made a couple of additions and 1 substitution. On step 1. I substituted the hazelnut creamer for 2/3 C Nutella. Mixed that together with my hands. At this point the batter is very dry. I added 1 egg and 1/2 C buttermilk. Mix together and pour it into the parchment paper and form a circle.
Very good. I keep a bottle of creamer in the fridge just to make these.
So good!! I will be taking these to bake sales, serving them for holiday breakfasts, and giving as gifts these are to die for. Thank you so much for this.
Good. Always better with a glaze though!
Before you even read this review, please know that I’m one of THOSE people. I completely ignored the dairy-free ingredients because I didn’t have them and I wanted to use up some flavored coffee creamer I had. I used real butter and International Delight Almond Joy coffee creamer. Because the creamer is so sweet, I did not sprinkle sugar on top of the scones before baking. I also made them into squares and cut 9 of them. They turned out pretty sweet, but perfect for an evening dessert with a cup of coffee. I would make these again, perhaps with a different flavor creamer even and cut them smaller next time.