Chocolate Chip Scones w/ Maple Coffee Glaze

An @isitvegan favorite, the chocolate chip scone is usually something he picks up at Wholefoods. After trying a few scone recipes over the years, I was sort of disheartened. Most vegan recipes are unable to duplicate the texture and crumb of a scone – which is not just a muffin without a wrapper. Last week, as @isitvegan shoveled the driveway again (for the 800th time this month), I set to work making a batch of his favorite breakfast treat. (Hey, I have to use all this time we’ve gotten off from work recently for good.)

I consulted two of my favorite vegan bakers, @IsaChandra and Colleen Patrick-Goudreau. The Vegan with a Vengence recipe seemed to have the right amount of flour but used oil, and the Joy of Vegan Baking used cold margarine but what seemed to be a skimpy amount of flour. And so, a hybrid recipe was made up, on the spot.

Much like a good pie crust, scones get their great texture from cutting the cold fat into the flour. And like a good pie crust, you don’t want to over work it. There will still be visible flour in the bowl when you turn the dough onto the baking sheet. That’s okay.

Adapted from the Scone recipes in Vegan with a Vengence and The Joy of Vegan Baking
3 Cups All Purpose Flour
2 TBS Baking Powder
1/4 Cup Sugar
1/4 tsp Salt
3/4 Cup Cold Non-Hydrogenated Shortening cut into 1 inch pieces.
1/2 Cup Soy Milk
3/4 Cup Soy Milk mixed with 2 tsp Vinegar
1 tsp Vanailla Extract or scrape 1/2 of a vanilla bean
3/4 Cup Mini Chocolate Chips

Glaze
1/3 – 1/2 Cup Powdered Sugar
1 TBS Real Maple Syrup
2 TBS String Coffee (instant espresso worked great here)

Preheat the oven to 400. In a large bowl sift together the flour, sugar, baking powder and salt. Cut the shortening into the flour using two knives. The dough should resemble smooth sand with some pebbels. Add all the soy milk, vanilla and chips and mix with a big spoon until just mixed. A light dusting of flour is okay. Turn the dough onto a rimmed baking sheet and form into a large round. Score the round dough into triangles using a sharp knife. Bake at 400 for 20-25 mins.

Mix the glaze ingredients in a small bowl with a fork or small whisk. You may need more or less sugar based on the weather and you may like a stringer coffee or maple flavor based on your preference.

Pull the cookie sheet out of the oven when the top is golden brown. Spoon the glaze over the whole top and sides of the giant scone. Make sure to get the edges and inbetween the cracks where you created the score lines. Give the glaze 10 mins or so to soak in and then…dive in. Serve with a good cup of joe on a cold morning.  (Tip: Freeze leftover scones and defrost one at a time in the microwave.)