When it rains, it pours. I wish that statement were in reference to the weather (Georgia desperately needs water), but it’s more ab0ut life right now. Needless to say, I wish I hadn’t eaten/shared all of these scones by today–I could have used a pick-me-up!

Being the holiday season and all (Christmas for me), I have a carton of Silk Nog in my fridge and I’d eyed a vegan eggnog muffin recipe, but I didn’t really want to make muffins. Since I’d made date scones before (at the bakery), I figured I could substitute the eggnog for the soy milk, add a few extra spices, and have tasty eggnog chocolate chunk scones.

Vegan Eggnog Chocolate Chunk Scones

1 cup all purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup Earth Balance
3-4 oz baking chocolate, chunked
2/3 cup vegan eggnog

Preheat the oven to 350.

Combine the the flour, baking powder, sugar and spices in a mixing bowl. Cut the Earth Balance into the dry mix until a coarse crumb forms. Stir in the chocolate chunks. Make a well in the center of the flour mixture and pour in the vegan eggnog. Mix in, then work together with well-floured hands to make a soft dough, then form into a ball. If the dough is too sticky, work in a little more flour.

On a well-floured board, roll the dough out into a 1/2-inch thick round. Place on a floured baking sheet and with a sharp knife, cut into 8 wedges halfway through the dough.

Bake for 15 to 20 minutes, or until golden on top.

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