Did you know that most chocolate chips have some milkfat in them? Well, I didn’t. I assumed that milk chocolate meant, well, milk chocolate, and semi-sweet chocolate was milk-free. I mean it doesn’t say, “semi-sweet milk chocolate” now, does it? No, it doesn’t. My label-reading lapse has provided me with too many bags of chocolate chips that are unacceptable. What could be worse than that? Finding out that Nestle’s mini-morsels has vanillin! Yuk! That said, I had already used them in my scones so the pictures have Nestle’s chips in them, but next time I am using Sunspire or Enjoy Life chocolate chips.
Chocolate Chip Scones
2 cups unbleached white flour
1/4 cup sugar
2 teaspoons Rumford baking powder
1 teaspoon salt
3 tablespoons cold Earth Balance margarine
1 large egg
3/4 cup unsweetened vanilla rice milk
1/2 cup chocolate chips
1 egg yolk
2 tablespoons cold water
2 tablespoons turbinado sugar
Preheat oven to 350°F.
Stir together the dry ingredients.
Cut margarine into the flour mixture until crumbly.
Beat the egg and rice milk together.
Pour into dry ingredients, stir until moistened.
Add the chocolate chips and stir.
Scoop a heaping tablespoon onto parchment-lined baking sheet.
In a small bowl, beat egg yolk with 2 tablespoons cold water. Using a pastry brush, glaze each scone with egg yolk mixture. Sprinkle with turbinado sugar.
Bake 23 to 27 minutes.
Makes 10 – 12