Chocolate Chip Scones
![]()
![]()
Prep time5 min![]()
ServingsPortions 8
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) Dairy-free Becel® Plant Butter - Unsalted, 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.)
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® Unsalted Plant Butter 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.
