Mini Chocolate Chunk Scones
2 cups gluten-free all purpose flour (OR 2 cups whole wheat flour)
1 tablespoon baking powder
1/8 teaspoon salt
1 teaspoon xantham gum (omit if using whole wheat flour)
3 tablespoons organic sugar
8 tablespoons cold vegan butter or shortening (equal to 1/2 cup)
2/3- 3/4 cup cold non-dairy milk
1/2 cup chocolate chips or chopped bar chocolate
Preheat oven to 425 degrees.
In a large mixing bowl, whisk together flour, salt, baking powder, xantham (if using), and sugar. Using a pastry cutter or two knives, cut butter into the flour mixture until uniform crumbs form (sometimes, it helps to fork the butter into the flour if you're having trouble with your knives.) Pour in cold, non-dairy milk a little at a time, mixing until a soft, slightly sticky dough forms. Fold in chocolate chips with a wooden spoon until they are evenly distributed.
Roll dough onto a clean, floured surface and, using a rolling pin, roll out to about a 1 inch thickness. Cut out scone shapes using a cookie cutter or top of a round glass cup. We used a glass cup with a two (ish) inch opening. Its important when cutting shapes that you push the cutter straight down into the dough, and not turn or wiggle the cutter too much, or the dough will lose some of its air and be much denser.
Once shapes are cut, place them onto a greased cookie sheet and bake for 15-18 minutes, until they turn golden on bottom and an inserted toothpick comes clean. Let cool for several minutes, and enjoy!
We got 15 mini-scones from this recipe, but if you prefer larger, normal sized scones, you should get about 6. Scones save well in an airtight container for several days.