Chocolate Chip Scones
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Prep time5 min![]()
Servings8
Ingredients
- 3/4 cup (175 mL) Becel® Plant-based Whipping Cream
- 1 tablespoon (15 mL) lemon juice
- 2 cups (500 mL) all purpose flour
- 2 tablespoons (30 mL) sugar
- 2 teaspoons (10 mL) baking powder
- 1/2 teaspoon (2 mL) baking soda
- 1/2 teaspoon (2 mL) salt
- 1/2 cup (125 mL) Becel® Plant-Based Unsalted Bricks, melted
- 1 cup (250 mL) vegan chocolate chips
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
| Energy (kcal) | 240 kcal |
| Energy (kJ) | 1003 kJ |
| Protein (g) | 3.3 g |
| Carbohydrate incl. fibre (g) | 27.4 g |
| Carbohydrate excl. fibre (g) | 26.6 g |
| Sugar (g) | 3.3 g |
| Fibre (g) | 0.9 g |
| Fat (g) | 12.8 g |
| Saturated fat (g) | 1.8 g |
| Unsaturated fat (g) | 10.1 g |
| Monounsaturated fat (g) | 6.7 g |
| Polyunsaturated fat (g) | 3.4 g |
| Trans fat (g) | 0.1 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 412 mg |
| Salt (g) | 96.58 g |
| Vitamin A (IU) | 749 IU |
| Vitamin C (mg) | 0.4 mg |
| Calcium (mg) | 91 mg |
| Iron (mg) | 0.50 mg |
| Potassium (mg) | 35 mg |
Instructions
- Preheat oven to 475F.
- Mix Becel® Plant-based Whipping Cream and lemon juice in a small bowl, and set aside for 10 minutes, or until the cream starts to curdle.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together. Stir in the Becel® Plant-Based Bricks and reserved plant-based whipping cream and lemon juice mixture. Fold in the chocolate chips.
- Knead the dough a few times and then shape it into a circle about 1'' tall. Cut the dough into 8 wedges. Transfer biscuits onto a baking sheet lined with parchment paper. Brush tops of biscuits generously with plant cream.
- Bake for 12-13 minutes, rotating sheet halfway through baking. The biscuits should be nicely golden brown.
