CHOCOLATE CHIP SCONES

What you'll need:

1 15-oz. package Gluten-Free Pantry Muffin and Scone Mix- or 15oz/425g of your favorite self-rising g-free baking mix
8 tablespoons Spectrum Organic Shortening
1/2 cup vanilla hemp milk or coconut milk- and more as needed
1 teaspoon lemon juice
1 Ener-G Egg Replacer egg equivalent, whisked with 2 TB warm water
2 teaspoons bourbon vanilla extract
3/4 cup fresh strawberry pieces, rinsed and patted dry
2 rounded tablespoons Enjoy Life mini chocolate chips

Preparation:


Preheat the oven to 375 degrees F.

Empty the mix into a mixing bowl and drop the tablespoons of shortening into the mix. Use a fork or a pastry cutter to cut in the shortening; the mixture is supposed to look like coarse crumbs. Mine didn't, exactly. But.


Add the vinegar or lemon juice to the hemp milk and stir. Pour into the mixing bowl.

Add the mixed egg replacer.

Stir to combine. The dough is akin to biscuit batter. At this point, if you need a little more liquid (I did) add 1 tablespoon of hemp milk at a time until the dough is moist and holds together. It should appear a bit sticky.

Add in the strawberries and chocolate chips. Mix to distribute.

On a rice floured board, form the dough into a round cake pan size loaf- like a soda bread. Using a large sharp knife, score the dough into eight wedges. Then cut the dough, and using a thin spatula, remove each piece to a parchment lined cookie sheet or Exopat. Reshape the wedges if you need to- I used a butter knife to do this.

At this point I added some extra strawberry pieces and a few more chocolate chips to the top of each wedge.

Bake in the center of a preheated oven. Check at 15 minutes for doneness- but mine took quite a bit longer than that. Closer to 30 minutes. Remember, I'm at high altitude. The scones should like slightly golden brown, and you should be able to life one up and sneek a peek at the bottom without it falling apart. It should be firm and golden brown.