Chocolate Chip Scones (no dairy, eggs, nuts)

My kids love this recipe for Chocolate Chip Scones and last weekend my son wanted me to make them for breakfast. For some reason I could not find my recipe even though I searched in all the usual places. Total panic mode! We really love this recipe!

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.