I spent the next couple days trying to figure out where I may have misplaced it. Finally, I remembered that I had gotten it from a book in our local library, but then the problem was that I couldn't remember which one. After looking through about 20 Christmas books I finally found it! This recipe is adapted from a Gooseberry Patch, Christmas Book 13.
Chocolate Chip
Scones (no dairy, eggs, nuts)
2 ½ C all purpose flour (GF
flour mix)
2 ½ tsp baking powder
½ tsp. baking soda
¾ C non-dairy margarine (sliced)
1 C non-dairy chocolate chips
(substitute chopped cranberries)
¾ C buttermilk (3/4 C rice milk + 3 tsp. vinegar)
Preheat oven to 400 degrees. Make buttermilk by combining ¾ rice
milk and 3 tsp vinegar and set aside. Mix flour, baking powder and baking soda
in a large mixing bowl. Cut non-dairy margarine into flour mix until mixture
resembles coarse crumbs. Stir in non-dairy chocolate chips and sugar. Slowly
add the buttermilk until it is just blended.
I usually just spoon the dough onto an ungreased cookie sheet but
you can use a scone pan or roll the dough into two 8 inch circles and cut each
portion into 8 wedges. Bake for 12 to 15 minutes. Drizzle glaze over the top
and let stand until it hardens.
Glaze:
2/3 C powdered sugar
1 T warm water
¼ tsp. vanilla extract
Combine all the ingredients and mix well. Add additional
water if needed.
