Vegan Chocolate Chip Scones

These Vegan Chocolate Chip Scones are simple and straight-forward. Treat yourself to this tender and flakey pastry that is sprinkled with molten pools of Bixby chocolate in every bite. Enjoy these biscuits fresh from the oven with a glass of your favorite milk alternative and some fresh berries.

Ingredients

1 ¾ cup flour

1 cup Bixby Semisweet Baking Chips

½ cup oat milk, plus 1 tbsp

¼ cup sugar, plus a pinch for sprinkling on top

¼ cup water

3 tbsp vegan butter, cold

1 tbsp flaxseed

2 tsp baking powder

1 tsp vanilla

½ tsp salt

Directions:

1. Preheat the oven to 450 Fahrenheit. Prepare flax egg by combining flaxseed meal and water and setting aside for about five minutes to form a gel. 
2. In a large mixing bowl, combine flour, baking powder, ¼ cup sugar, salt, and baking chips until mixed.
3. Cut vegan butter into pea sized pieces and mix into the dry ingredients until distributed.
4. In a separate bowl, whisk together flax egg, ½ cup oat milk, and vanilla until combined. 
5. Create a well in the middle of the dry ingredients and pour in the wet mixture. Use a fork to combine the wet and dry ingredients until a single mass forms, taking care not to overmix.
6. Transfer the dough onto a clean and floured work surface. Pat the dough into a rectangle about ½ inch thick. Fold the dough into thirds. Repeat patting the dough into a rectangle and folding 1-2 additional times to create flakey biscuit layers.
7. Once the dough has been folded, pat the dough into a square about 12x12 inches in dimension. Use a knife to slice the scones into triangles and transfer them to a baking sheet lined with parchment paper about 1-2 inches apart.
8. Brush the scones with the remaining 1 tablespoon oat milk and sprinkle with remaining sugar.
9. Bake the scones for 13-15 minutes, or until lightly golden.