I have faith in scones again.
I stopped eating them years ago, after I changed my eating ways to low-fat, plant-based. A sad time in a way. I loved my new healthy path, but I also really loved scones. And cookies. And donuts. And cakes. And pastries. I always say “if I could give that stuff up, anybody can!” It’s not like I ate them all the time but I treated myself more than I should have. Vegan treats and baked goods are becoming more mainstream, but they are by no means healthy. The animal products have been removed (win!) but they still have a ton of fat and heavily refined ingredients. Which is why I love creating healthier versions of fattening vegan baked goods. These scones fit right in with that mission. Are they health food that should be eaten all the time? No. But they sure are better for you than most, and satisfy a craving without putting your health at risk and creating a ton of guilt! Enjoy!
- 1 1/2 cups + 2 TBS whole wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 TBS minimally processed sugar
- 1/2 TBS ground chia seeds
- 1 1/2 TBS water
- 2 TBS Earth Balance or other vegan butter
- 2 TBS applesauce
- 1/3 cup non-dairy milk
- 2 TBS orange juice
- 1 tsp vanilla
- 1 TBS orange zest more for stronger flavor
- 3 TBS mini non-dairy chocolate chips
- Preheat oven to 375.
- Combine chia seeds with 1-1/2 TBS water and let sit.
- In large bowl whisk together flour, baking powder, baking soda, sugar and salt. Drop in small amounts of Earth Balance, followed by applesauce.
- Stir ingredients until little balls begin to form.
- In a small bowl whisk together chia seeds/water with non-dairy milk, orange juice, zest and vanilla
- Add wet ingredients to flour mixture, along with chocolate chips. Stir until combined.
- Drop by approximately 1/4 cup onto parchment covered cookie sheet. spread the batter out if you prefer a thinner scone. Bake 22-24 minutes.
