Small-batch London Fog Scones
Earl Gray White Chocolate Scones that will make you feel like you're at a London cafe!
Servings: 8 scones
Calories: 176kcal
Equipment
- Cookie sheet
Ingredients
Dry Ingredients
- 1 1/3 cup flour, gf all purpose if desired (160 g)
- 2 tbsp sugar (24 g)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 bags earl gray tea granules (just tear them open and pour in with dry ingredients)
- 1/2 stick cold (vegan) butter cut into cubes (56 g)
Wet ingredients
- 1 flax egg sub 3 tbsp mashed banana / applesauce, or 1 egg beaten
- 1/3 cup cold (nut) milk (80 g) I use unsweetened almond milk
- 1 tsp vanilla extract
Mix-in
- 1/4 cup white chocolate chopped (45 g) df if desired
Instructions
- Whisk together all dry and cut the butter into it until meal like (you can also use a food processor and pulse it all together).
- Whisk together all wet ingredients.
- Pour wet into dry and combine stopping as soon as all is wet. Fold in chocolate (or save for drizzling later).
- Turn dough over onto a floured surface, shape into a disk, cut into 6 or 8.
- Transfer to baking pan and refrigerate 30 min (you can freeze some unbaked).
- Preheat oven to 375F and bake 25-27 minutes until scones are ready.
- Cool completely, enjoy fresh or freeze!
Notes
- To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
Nutrition
Serving: 1 small scone | Calories: 176kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 164mg | Potassium: 48mg | Fiber: 1g | Sugar: 6g | Vitamin A: 178IU | Vitamin C: 0.03mg | Calcium: 46mg | Iron: 1mg