Chocolate Chip Scones
- 2 cups self-rising flour
- 3 Tbsp. sugar
- 1/2 cup vegetable shortening
- 1/2 cup soy milk
- 1/4 soft silken tofu
- 1 tsp. vanilla extract
- 1/2 cup semisweet chocolate chips
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Preheat the oven to 425°F. Grease a large baking sheet and set it aside.
In a large bowl, combine the flour and sugar. Using a pastry blender or two forks, cut in the vegetable shortening until the mixture forms coarse crumbs. In a small bowl, whisk together the soy milk, tofu, and vanilla. Add the contents of the small bowl and the chocolate chips to the crumb mixture and blend with a fork until the mixture forms a soft dough. Place the dough onto a lightly floured surface and gently knead it 5 or 6 times. With a lightly floured rolling pin, roll the dough into a 7-inch circle. Cut it into 8 wedges and place them about an inch apart on the prepared baking sheet. Pierce the top of each with a fork. Bake for 18 to 20 minutes or until the scones are golden brown. Serve hot. |
