Ingredients: |
Ingredients: 1 15 ounce package Gluten-Free Pantry Muffin & Scone Mix
8 tablespoons Spectrum Organic Shortening
1/2 cup vanilla hemp milk-plus more as needed
1 teaspoon light cider vinegar or lemon juice
1 Ener-G Egg Replacer equivalent, mixed with warm water
2 teaspoons bourbon vanilla extract
3/4 cup fresh strawberry pieces, rinsed and patted dry
2 rounded tablespoons Enjoy Life mini chocolate chips
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Directions: |
Directions:Preheat oven to 375 degrees. Empty the mix into a mixing bowl and drop the tablespoons of shortening into mix. Use a fork or a pastry cutter to cut in the shortening (mixture will look like coarse crumbs). Add the vinegar or lemon juice to the hemp milk and stir. Pour into the mixing bowl. Add the mixed egg replacer. Stir to combine. If needed, add 1 tablespoon of hemp milk at a time until the dough is moist and holds . Add in the strawberries and chocolate chips. Mix to distribute. On a rice floured board, form the dough into a round cake pan size loaf. Using a large sharp knife, score the dough into eight wedges. Then cut the dough. Using thin spatula, remove each piece to a parchment lined cookie sheet or Exopat. Reshape the wedges if you need to-I used butter knife to do this. If needed, add some extra strawberry pieces and a few more chocolate chips to top of wedges. Bake in the center of a preheated oven. Check at 15 minutes, but can take 30 minutes. It should be firm and golden brown. Cool scones on a wire rack. Wrap and freeze others for a lickity split yummy breakfast |
This recipe for Strawberry Chocolate Chip Scones is from