I’m already thinking ahead to Valentine’s Day, when everything I make that day has some form of chocolate in it. Warm chocolate chip pancakes with strawberry smoothies for breakfast, Chocolate Paninis for lunch and for dinner, pan-seared steak with roasted potatoes. I’m still working on a special chocolate cake for dessert.
This year I am going to add my Dairy, Egg and Nut Free Chocolate Chip Scones to the mix and serve as an after school snack with tea (for me) and hot cocoa (for them, my kiddos). Of course you could also just make these scones the night before, up to the part of rolling and cutting, put in the fridge on a parchment lined baking sheet and pop them in the oven when you wake up in the morning. Your kids (and probably your husband) will thank you TONS! I think these scones would be a delicious Valentine’s treat for your child’s teacher, wrapped in a pretty little take out box topped with a large silky pink ribbon. A little bribery goes a long way!
Scones are SUPER easy to make. The only trick is to treat them with a light hand and just enough milk to bring the dough together. You don’t want the dough to be too sticky or too dry. I also have indicated adding 1/2 c. dairy free chocolate chips, either the Enjoy Life miniature chips or the larger Divvies chips (available online). In this recipe, I must say I prefer the larger size but it is up to you. I also added 1/4 c. dried cherries because I love the red cherry/chocolate combination. But my FA son John prefers these with no dried berries whatsoever (he’s a chocolate purist!)
Finally, feel free to cut these scones into the traditional triangle scone shape by cutting dough in half, shape each half into a disk, roll to 1/2 inch thickness and cut each circle into 6 wedges. However, I love making these with my kids and using a 2 inch biscuit cutter was easier for my 5-year-old to handle. My 4-year-old loved to brush the melted dairy free margarine on the tops before popping into the oven.
Happy baking everyone!!
DAIRY, EGG AND NUT FREE CHOCOLATE CHIP SCONES
- 6 T. cold dairy free margarine, diced + 2 T. dairy free margarine, melted for brushing tops
- 3/4 c. dairy free buttermilk (3/4 c. soy or rice milk mixed with 3/4 T. vinegar, let stand 5-10 minutes)
- 1 tsp. vanilla extract
- 2 c. unbleached all purpose flour
- 2 T. granulated sugar
- 1 T. baking powder
- 1/2 tsp. salt
- 1/2 c. dairy free chocolate chips (Enjoy Life or Divvies)
- 1/4 c. dried cherries or cranberries (optional)
Preheat oven to 425 degrees and line a baking sheet with parchment paper. Set aside.
In a medium bowl, combine the flour, sugar, baking powder and salt with a wire whisk. Use a pastry blender or your fingers to cut in the 6 T. margarine until mixture resembles large crumbs.
Add vanilla to the “Buttermilk” and mix well. Make a well in the center of the flour mixture and pour “buttermilk” in middle, a little at a time. Stir with rubber spatula until the dough just comes together. Stir in chocolate chips and if using, dried cherries or cranberries.
Transfer dough to lightly floured surface and knead about 15 times. Use a bench scraper or knife to cut dough in half and shape each half into a flattened ball. Roll each ball out into a 1/2 inch thick disk. Use a 2 inch biscuit cutter to cut circles or use a knife to cut each circle into 6 wedges. Place on prepared baking sheet and brush with melted margarine.
Bake 15-18 minutes or until golden brown. Serve immediately.