If I'm in a hurry to make a dessert for guests, this is usually my go to. It's quick and easy, plus I usually have all of the ingredients in my house at all times. Plus, people are usually impressed by the fruit butter as well, and they're surprised to find out how simple it is.
Sometimes on Sunday morning I'll wake up before my husband and kids and make these for breakfast as a surprise for them. Don't worry, I still serve fruit with these if I serve them at breakfast.
Recipe:
2 cups all purpose flour
7 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup vegan butter
1/2 cup soy milk
1 tablespoon flaxseed
3 tablespoons water
1 cup vegan chocolate chips
Glaze:
1/2 cup powdered sugar
1 tablespoon soy milk
Fruit Butter:
1/3 cup non-dairy butter
2-3 tablespoons jelly
Instructions:
In a large bowl, combine the flour, 7 teaspoons sugar, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. Combine the flaxseed and water. Set aside until you're ready to mix the dry and wet ingredients together.
Add the soy milk and the flaxseed mix "egg". Stir until a soft dough forms. On a floured surface, gently knead 6-8 times. Pat dough into an 8 inch circle. Cut into 10-12 wedges. Separate wedges and place on a baking sheet lined with parchment paper (parchment paper is optional). Bake at 400 degrees Fahrenheit (200 Celsius) for 15 minutes. Drizzle glaze on warm scones. Remove to a wire rack to cool.
Serve butter with warm scones.
