Tuesday, June 18, 2013
Chocolate Chip Scones
After my mom and I finished eating the donuts, I made us chocolate chip scones for breakfast. The recipe is in The Joy of Vegan Baking. I used a flax egg instead of the Ener-G powder in the recipe. I didn't pack my Ener-G, but had my bag of ground flax. (Yes, I pack a box of specialty food items when I travel home.) I used Ghiradelli semi-sweet chips (in the gold bag). We decided to add a simple powdered sugar glaze to the tops, even though they already had a sprinkling of cinnamon and sugar. These were really good and lasted a few days in a sealed container on the counter. They were surprisingly filling too.