Mood: 19th May, 2018:) The Royal Wedding is finally here!!! I’ve really been looking forward to this magical spring event:) I’ve grown up watching the wonderful Princess Diana & her children on television & I’ve always been fond of Prince Harry. And when I heard that he was engaged to the kickass Meghan Markle (any Suits fans?), I was thrilled, to say the least! Apart from the fact that she is an incredible actress, I have a special soft spot for Meghan, because she is a strong voice for feminism & global development issues & most importantly, she believes in a cruelty free lifestyle. She is a big fan of vegan fashion & a strong anti-fur advocate. She is also a big dog lover, advocates for animal adoption & follows a vegan diet during the week (hopefully she’ll be fully vegan soon!). The word around town is that she’s inspiring her husband to-be to the same;) Now that’s MY kind of Princess:) Seriously, I’m thrilled that an influential figure like her follows a cruelty free lifestyle & I hope she uses her network & resources to inspire others to do the same:) And so, this recipe is dedicated to Meghan:) I lived in London as a post graduate student (one of my favourite cities!) & I can totally imagine the Royal Wedding fever spreading all throughout the city:) Londoners will gather up to enjoy the wedding celebrations & us netizens will enjoy the festivities online:) And well, how can we have a royal wedding viewing party without some delicious vegan treats? I wanted to come up with a recipe that reflected Meghan’s American background, as well as, the British traditions:) Does it get more American than giant Chocolate Chip Cookies? And are British high teas ever complete without some scrumptious Scones? Let’s put these two classics together & voila! Vegan Ginger Chocolate Chip Cookie Scones:) Part Crispy Cookie + Part Chewy Scone = 100% Home Baked Goodness:) Gooey. Crunchy. Generous. Scrumptious. Finger Licking Deliciousness:) Here’s to Harry & Meghan:) Congratulations to the Royal couple:)
Time: 30-35 minutes
Serving Size: 8 Medium/Large Scones
Category: Snack; Dessert
Author: Animagus Eats
• 2 cups All Purpose Flour
• 1/4 cup + 1 tbsp Organic Brown Sugar (+ 2/3 tbsp for topping)
• 1 Flax Egg (1 tbsp Flaxseed Powder + 2 1/2 tbsp Water)
• 1 cup Plain/Unsweetened Almond Milk*
• 1 tbsp Baking Powder
• 2-3 tsp Ginger Powder*
• 6 tbsp Plant Based Butter (cold)*
• 1/4 cup + 1 tbsp Vegan Chocolate Chips (cold)
• 1/2 tsp Salt
1. Preheat the oven to 400°F (204°C). Keep a baking tray ready & preferably, line it with baking/parchment paper.
2. Mix the flaxseed powder with water in a small bowl to make the flax egg. Add the almond milk to the mixture, combine well & set aside.
3. In a large bowl, add the flour, brown sugar, baking powder, salt & ginger powder & combine well.
4. Add the cold vegan butter & mix the butter chunks into the flour mixture, using your hands. Make sure you break down the chunks properly, until the butter pieces are extremely small & well combined.
5. Stir the flaxseed/almond milk mixture once again & slowly add it to the flour mixture, a little at a time. Keep combining the ingredients using a spatula & eventually, the mixture will form a nice dough.
6. Add the cold chocolate chips & gently fold them into the dough using the spatula/your hands. Make sure the chocolate chips are evenly distributed throughout the dough.
7. Transfer the dough to a floured surface & using your hands, spread out the dough to form a disk. Make sure the entire disk is even in height & thickness. We don’t want the scones to be too flat or too thick:) Cut the dough into 8 even-sized wedges, like pizza slices:)
8. Carefully transfer the scone slices to the lined baking tray & spread them across the whole tray, leaving space in between each scone. Sprinkle brown sugar on all the scones & bake them for 25-27 minutes.
9. Once the scones are fluffy & light brown on the outside, take them out of the oven. Let them cool for 5-10 minutes. They will be crispy from the outside & slightly soft from the inside. They are best enjoyed fresh, while the chocolate chips are nice & gooey:) You can enjoy them with tea/coffee, or with a splash of vegan butter/coconut cream:) You can also store them in an air tight container, at room temperature, for 2-3 days, & if you like, you can heat them up for about 10-15 seconds in the microwave, before eating them, so that the chocolate chips can melt again:) And voila! Your Vegan Ginger Chocolate Chip Cookie Scones are ready to be served:) Bon Appétit:)
*I’ve only tested the recipe with Almond Milk. Feel free to use other non dairy milk. Let me know how it turns out:)
*I used 2 tsp of Ginger Powder & the ginger taste was very subtle, but present. If you want a stronger ginger hit, then add 1 extra tsp of Ginger Powder:)
*It is very important to make sure that the plant based butter is cold & solid. If the butter is not cold enough, the scone mixture will become too sticky. I’ve only tested the recipe with Plant Based Butter. You can potentially use cold scoop-able Coconut Oil, instead of Plant Based Butter. Make sure the coconut oil is cold/solid, but not liquid/frozen, & mix it into the flour in the same way, using your hands. If you do use Cold Coconut Oil, please let me know how it turns out:)
Adapted from the Rosemary Blueberry Scones recipe by Minimalist Baker:)