Preparing for my transition to becoming vegan I have been gradually eating through all my dairy, and the eggs are all gone. So, now learning to bake without eggs or butter is the difficulty I face. Here is my first experiment, and I think it worked out rather well.
Lingon Berry Chocolate Chip Scones
yield: 12 scones
2 Cups GF bread flour (see my recipe)
1/2 cup Sugar
1 Tbsp. Baking powder
1/3 cup Olive Oil
1 tsp. Vanilla
1/2 cup Almond Milk (warmed)
1/4 cup Lingon Berry Preserves
1/2 cup Trader Joe's Chocolate chips (both gluten free and dairy free)
Preheat oven to 350.
Mix all dry ingredients together in a large bowl. Make a well.
Quickly pour olive oil and vanilla into dry ingredients mix with a fork quickly until ingredients form small clumps.
Gently mix all other ingredients until they come together to form a dough. Do not over mix.
Using a spoon scoop 6 evenly-spaced, large mounds of dough onto an un-greased baking scone or baking sheet lined with parchment.
Bake at 350 for 15-20 minutes.