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Title: Chocolate Chip Scones I

1 1/2 t Ener-G egg replacer
2 T water
2 1/2 C all purpose flour
1/3 C granulated sugar
4 t baking powder
1/2 t salt
3/4 C margarine, cold
1 C semisweet chocolate chips
1/2 C vegan milk
1/2 C walnuts, chopped

Preheat the oven to 425° F. Lightly oil a baking sheet or line with parchment paper.

Whip together the egg replacer powder and water until thick and creamy. Set aside.

In a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter to the dry ingredients and cut it into small pieces with two knives or a pastry blender. You're not creating a paste; you want a coarse crumbly batter that resembles bread crumbs. Stir in the chocolate chips.

Add the milk and egg replacer mixture, and keep the mixing to a minimum. Just get the dry ingredients moistened.

Gather the dough into a ball and place on a lightly floured surface. Roll it out to 1/2 inch thickness, and cut into 8 or 10 pieces--triangles are a traditional shape.

Bake until the tops are golden brown, 12-15 minutes. Let cool on a rack.

From Joy of Vegan Baking
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