Ok, so they’re for my mom. Your mom can have some too if she’s pleasant. Moms deserve a little treat every now and then – they’re such sweet ladies. The mom I have is a health-nut with a dark chocolate addiction (is it ok that I air these things out in public?) There is a “museum” of dark chocolate in one of the drawers in my parents’ kitchen. It’s really a stunning display. AND my mom has this classic Chocolate Chip Scone recipe from an old Mary Englebright magazine that has been a favorite for years. However, that recipe calls for dreadful items like white flour, eggs, milk, and butter. Luckily, I managed to save my mom from the blight of unhealthy scones and created a safe haven for those normally-healthy-folk who have a predisposition to chocoholism. Look at those monster chocolate chips! They’re taking over the world!
Recipe
Ingredients
- 3/4 C White Whole Wheat Flour
- 1/4 C Oat Bran
- 1 1/2 t baking powder
- pinch of salt
- 1/2 t cinnamon
- 1 Tablespoon agave nectar
- 1/4 C chocolate chips
- 2 T cup margarine, softened
- 1/2 t apple cider vinegar
- 1/3 C soy milk
Directions
- Preheat the oven for 400 degrees
- Measure the soy milk in a measuring cup and add the apple cider vinegar, set aside to let curdle.
- Sift the dry ingredients (flour, oat bran, baking powder, salt, cinnamon) in a large mixing bowl.
- Add the margarine in small slivers and cut into the dry ingredients using two knives (This is to incorporate the margarine while allowing it to stay in small chunks. You just don’t want it to melt at all – creates little buttery pockets in the scones)
- Add the agave nectar and soy milk mixture – combine until there are no more dry parts. Be sure not to overmix.
- Add the chocolate chips and stir until incorporated.
- Press the dough into a circle about 3/4 in tall, cut into triangle shapes (can make 4 big scones, or 8 small)
- Arrange scones on greased baking sheet.
- Brush tops of scones with soy milk and sprinkle with rock salt.
- Put scones in your preheated oven and bake for 10-15 minutes or until a deep golden brown on the edges.
Pretty easy, huh? You could probably double this recipe pretty easily for a crowd, but I didn’t want too many of these sitting around because there were only three of us to feed. This is a great (relatively healthy) scone recipe to keep around for tea time or breakfast or a snack or putting on your pants time or stay in bed all morning time or going to a roller derby time or calling up your Aunt Ida or changing the water filters or pre- or post-bike-ride or…
P.S. Look India! I updated!
Could It Be ... SEITAN? 
Ooh I loooove scones. Those look so good, as I, too, have a dark chocolate addiction. I can’t wait to make these!
dude, what a lucky mom…those look AWESOME. i too am obsessed with dark chocolate.
I WANT SOME!
Love the recipe and sweet intentions. Our dark chocolate collection, however, is called a “library” as opposed to a “museum.” The latter would indicate items admired but not handled. Our chocolate library sees frequent check-outs of its contents.
I’d love to make these, they sound fantastic! First I want to clarify, though: “2 T cup margarine, softened.” That’s two tablespoons, right, not two cups?
You’re right! I need to fix that typo!