When Goggling the history of Scones (because I am just a seeker of culinary knowledge), it quickly became clear to me that its origin has always been cited as a bit controversial. The British, Irish and Scottish have all staked claim to the warm, lightly sweetened quick bread’s introduction to the world.
It is often mistaken for teacakes, which is made of yeast, or a biscuit, which is less dense and less dry. But make no mistake, no one mistakes it for nothing short of delicious, if properly executed. After several attempts, I think I’ve nailed it with my Vegan Strawberry-Chocolate Chip Scones with Lemon-Strawberry Glaze.
I decided to create my own plant-based version of the popular pastry and to my joy, came of with a recipe that is a hit in my household.
EP4L’s Vegan Strawberry-Chocolate Chip Scones are egg-free, dairy-free, and generously drizzled in a Lemon-Strawberry Glaze. Easy to make and perfect for breakfast or as an afternoon snack, I like to enjoy mine with coffee.
The glaze, oh the glaze, brings it all together. Lemony with a hint of strawberry flavor, the dough can be rolled into a ball and stored in the freezer for up to a month before baking. I’m all about the make-up and enjoy when you want recipes.
Servings
Servings
