Dairy-free Chocolate Scones
1 1/2 c flour
1/2 c rolled oats
1/2 c sugar
1/4 c unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/4 c unsalted dairy-free margarine*
1 6-ounce container of coconut milk plain yogurt**
1 egg white
1/3 cup semisweet chocolate chips***
Rolled oats (optional)
Preheat oven to 400° F. In a medium bowl, combine flour, oats, sugar, cocoa powder, baking powder, and salt. Using a pastry blender, cut in dairy-free margarine until mixture resembles coarse crumbs. Make a well in the center. Pour coconut plain yogurt, egg whites, and chocolate chips into the center well. Using a wooden spoon, gradually stir together center mixture adding flour mixture a little bit at a time. Stir together until mixture is wet. On freezer paper (or a lightly floured surface), dump out mixture and knead by hand 10-12 times. Roll or pat dough into an 8”x6” rectangle. Using a pizza cutter, cut the dough into 12 equal sized pieces. Place dough pieces 1” apart on a lightly greased baking sheet. Sprinkle with additional oats, if desired. Bake for 13-15 minutes or until the top of the scone is set. Let cool on a wire rack for 5 minutes. Serve warm.
*Fleischmann’s Unsalted Margarine is dairy-free. It contains soy lecithin, however, this has not been a problem with my soy allergy.
**You can buy coconut milk plain yogurt at Martin’s (out east) or at health food stores. Look for it in the organic/health food refrigerator section of your supermarket. If you cannot find coconut milk yogurt, you can substitute with soy plain yogurt, providing there are no soy allergies.
***Ghiardelli’s semi-sweet chocolate chips are currently dairy-free, though they were manufactured in a plant containing dairy products. You can also buy dairy-free chocolate chips from www.glutenfreemall.com, however, they cost more.