Rosemary Chocolate Chip Scone
Vegan, Soy Free
Serves 10-12 (Depending on the size of the scones you make)
Prep time: 30 minutes
Bake time: 15-18 minutes
Heavily adapted from Post Punk Kitchen
2 cups unbleached all purpose flour
1 cup organic whole wheat flour
2 tbsp baking powder
1/2 tsp salt
1/4 cup organic cane sugar
2 tsp apple cider vinegar
1 1/4 cups + 3 tbsp almond milk
1/4 cup coconut oil
1/4 cup maple syrup
1/2 tsp vanilla extract
1/2 cup vegan chocolate chips
2 tbsp chopped fresh rosemary
Heat oven to 400F
Measure out the almond milk in a liquid measuring cup. Add apple cider vinegar and set aside so it curdles like buttermilk.
In a medium bowl, mix all dry ingredients together. Add coconut oil and mix with hands until crumbled.
Add milk mixture, maple syrup, vanilla, chocolate chips, and rosemary to the dry mixture and stir to combine.
Drop large spoonfuls onto baking sheet...there should be anywhere from 10-12, depending on how big you make your spoonfuls. Sprinkle additional sugar on top if desired.
Bake for 15-18 minutes until light golden brown. Serve warm!